If the dough loses its buoyancy or collapses unto itself after grooved, then it does not have the right physical constitution. Nonetheless, the orthodox barbari bakers insist that, if the traditional roomāl is properly prepared and applied, there is absolutely no need for any improvements. "), the answer is "yes", particularly under precarious circumstances. Knead for 15 mins on a lightly floured surface until smooth and elastic. So, I extracted three of the mature dough balls out of the dough tray and placed them on a workbench covered with wheat bran. I'm so delighted to have just discovered your post on barbari bread-a personal favorite. Many barbari beginners go through this frustrating experience, which can negatively impact the texture and, hence, the flavor of the final product. Nonetheless, they can be distinguished from the Iranian barbari by the recipes, preparatory procedures, geometric configurations, and ovens they employ to prepare them, with the exception that Turks and Iranians generally use the same type of masonry, brick-domed, wood-fired ovens to bake the breads in. I would love to hear about your experiences and thoughts. That said, when you look through YouTube clips for Barbari breads there's a lot of process "dilution" and the finished breads don't have anything like your crumb. p.s. Maybe some of the answers are in your post and comments, but did not get chance to go over all of them yet. Besides the usual “conduction heat” (from the oven floor) and “convection heat” (from the internal oven atmosphere), baking barbari breads, akin to baking Neapolitan pizzas, requires “radiation heat”, principally from the light of live flames. Pour the yeast mixture and the rest of the water into the center of the flour and mix to dough. By the time the dough acquired the desired characteristics and mixing concluded thereupon, I had 68 grams of leftover flour. The Fresh Loaf is not responsible for community member content. When the culture reaches a certain level of activity, I use a percentage of it (based on the weight of the flour) in order to inoculate my barbari dough. Barbari bread of Iran seems to have scanty and highly speculative history; no one seems to know for sure the origin(s) of this bread in Iran. :). Where should I start.....the Barbari bread! This bread is available in our local grocery stores and I always eat them with my eyes :-) Thank for for sharing all these amazing photos. Chana dal is a dried split chickpea and it was cooked with some boneless chicken thighs along with some spices, which most I had on hand. (Care should be taken not to apply excessive amount of the sauce, which may have a negative impact on formation of the the top crust and its browning during baking. However, 700- to 900-gram dough balls, which make bigger breads, are not uncommon. and it has worked quite well for me. Second, when most of the flour is absorbed and a wet, patchy dough is formed, the remaining 1/3rd or 1/4th of the flour is added gradually and steadily until the desired dough consistency and strength—aligned with the projected degree of strength and maturation of the ensuing dough balls prior to baking—is reached. Absolutely was! Dear Dsadowsk, you asked, “How are these loaves traditionally eaten?”. (A rolling pin ought not to be used to stretch a barbari dough as it toughens the dough, ruins its texture, and takes away its ripeness. Am I on a dark path here ? In addition, the ever-increasing demands for bread, which is an indispensable and substantial part of the daily Iranian diet, have effectuated changes in the overall production of barbari breads. Prev Article. Barbari is widely encountered on breakfast, lunch, and dinner tables, particularly in northern Iran. Once upon a time, I did one year of internship (six hours per week) at a traditional barbari bakery in Tehran, Iran. Avoid re-grooving the grooves that have already been made. Actually, some of the aforementioned ingredients are used as the sauce for barbari-like breads produced in certain regions of Afghanistan, Azerbaijan, Armenia, and Turkey. So, let me approach them as follows. The sauce should be prepared about an hour prior to baking your breads. Within the last 20 years, the use of malted barley flour (about 1%) in barbari dough formula has progressively gained followers among barbari bakers of Iran. As in the Western nations, the pressures and maladies of the modern economy, sometimes coupled with the lack of baking knowledge, compel some, not all, barbari bakers to opt for short fermentation timeframes, which, needless to say, produce breads of low quality. Finalizing (i.e., saucing, grooving, and seeding) the barbari dough balls. Using a flour sifter or sieve, start sprinkling flour a little at a time while continuously stirring the mixture with a whisk. Then, I formed, i.e., pre-shaped, barbari dough balls and placed them inside a dough tray/box. Kirby Hamdan October 3, 2017. Since my oven is of small size (25 inches of internal floor diameter) and thermal mass (about 550 pounds), the torch has been very practical in heating up my oven. For preparing the barbari sauce (roomāl), please see section §9 above. Hi everyone! there is more to come, not least a similar breakdown of the other 3 principle breads mentioned (sangak, taftan, and lavash) :-). But now I think I'll follow your basic recipe. They are so regular and yet look like fingerpokes. Barbari baked in Traditional oven with indirect fire .In history , this bread used for soldiers . The flour typically has the following parameters: 50% of the particles of flour are smaller than 125 microns,          30% of the particles of flour are at 125 microns,          18% of the particles of flour are at 180 microns, and           2% of the particles of flour are greater than 475 microns. Characteristics: The two bulges are more inflated than the rest of the top surface in between them. My wife loved this so much she now wants me to make a version that she can take to work for sandwiches. Traditional Barbari Bread quantity. Etymology. (See the picture below.) (“Noon” is a non-formal way of writing “naan”, which simply means "bread" without specifying the type.) Hello,Your Barbari breads are beautiful! You just used 176gr starter or sourdough fermented 12-16h?”. Dissolve the yeast with the sugar in 1/2 c water, let sit a few minutes to proof (foam). In fact, many barbari bakeries pre-shape their leavened dough balls into a more or less quadrilateral or oval configuration after the balls have reached maturation and a while prior to applying the sauce, not when the dough balls are formed upon conclusion of the initial fermentation. So far my dough is made and is now staring its 11 hour rest. Slight problem there as the "grooving" of Barbari means it doesn't lend well to slicing horizontally. Reproductions of cultural products are not always immune to mutations. Your comprehensive documentation on this ancient marvel is a model for Iranian-Americans to emulate and worthy of high praise. Naturally, the provincial variations, in terms of the geometric configuration and dough formulation of the bread, have always been present. Some millers blend a low percentage of malted barley flour with the star flour. To the best of your knowledge, is barbari bread popular in Shiraz? Barbari dough formulation within the context of the direct method and two-phase fermentation. By the way, when I torch my oven, I use an aluminum plate to minimize the opening of the oven door in order to minimize heat loss. Proper grooving should simultaneously stretch a dough ball lengthwise and widthwise to an extent. I thought I needed them before reading your posts. After I placed the dough on the wooden peel, technically known as pāru, I launched it on the oven floor to bake. It's kind of you to say but I'm no expert, just an enthusiastic amateur who will spend the rest of his life learning. The way I heat up my oven with the torch, for the purpose of baking barbari breads, is as follows. I also wonder, given what I understand are significant cultural and political differences between rural and urban populations in Iran, whether the traditional breadmaking values that you tell us persist in some village bakeries are appreciated among the comparatively more well-off urban middle class persons who might have more income to buy artisan breads. Akin to the Neapolitan pizza which transformed into the New York-style pizza in New York in early 1900s, the proto-barbari likewise underwent a transformational process to reach its present form in Iran. And, as I mentioned above, the pre-shaping is done not the way a baguette or batard dough is pre-shaped; there is no “letter folding” because it may unduly tighten the gluten matrix and lengthen the dough maturation time. I have the same questions that other TFLers have asked. Because of the small size of my oven (63.5 cm or 25 inches in internal floor diameter), I am unable to use live wood-fire for baking my breads. Welcome to the tribe! Thanks for the article. Additionally there are three popular types of sweet flatbread: nān-e ghandi, nān-e shirmal, and nān-e roghani. However without the grooves this would balloon up into a dome with probably big air holes. >>recipes make breads no more than sermons make saints! Any of your questions that were not addressed above, I will answer in my future posts. I have the same questions that other TFLers have asked. Amid, this is an impressive, well researched piece. I am sure you enjoy your new job more than the previous one, I will do the same someday. Accordingly, standing in long bakery lines is part of the daily routines of Iranians. They did ask for you to use a pizza stone and I used cast iron. of the water. Before baking the ripened dough balls, they need to be “finalized” (nahāyee kardan), that is, they need to be sauced, grooved, and seeded right before being stretched, placed on a launching peel, and launched in the oven. A competent baker always formulates the dough in a way that it can be adapted to the ambient temperature and other external factors. (See the picture below.) By the end of this stage of dough fermentation, which took about 10 hours, the dough had slightly risen. Thank you in advance. Thank you. Therefore, while the amounts of water, salt, and yeast in the target formula remain unchanged, less or more flour than specified may be used during mixing depending on when the dough acquires the desired rheological characteristics. To execute this method (which should provide enough sauce for 12 dough balls, 360-380 grams each) you will need: The water and flour should be synchronized with room temperature. Both are equally delicious in my opinion, though there are some differences in each of them. Barbari Bread is a Persian bread that is super easy to make and is wonderful to eat with a big bowl of soup! I can’t wait to start experimenting on this technique. If interested please reply. (See the two pictures below.) I have been looking for some Persian/Assyrian breads to try. Today’s post is about one of the many wonderful breads I grew up eating. Barbari is an obsolete Persian term for the Hazara people living in Khorasan, Iran.Barbari bread was first baked by Hazaras and taken to Tehran, becoming popular during the Qajar dynasty.Hazaras are no longer called barbari (i.e. Bake for 8 to 10 … Leave this to stand - five minutes for fresh yeast and 15 for dried. Keep in mind that the Turkic people (who are diverse people)—before migrating to northern Iran, Azerbaijan, Armenia, and conquering Byzantium and Anatolia (collectively known as the modern-day Turkey)—inhabited the land that was in close proximity to the Hazara in Afghanistan. Good day! Could you please let me know if the toughness is coming from mixing (or maybe overmixing)?I think more mixing more gluten development I get !! As with any other bread dough that I know of, if the shaping and handling is poorly executed, then the aesthetics, texture, and taste of the bread will suffer to a lesser or greater degree. Before you begin, the lengths of the finalized dough should be facing you. On the other hand, in certain regions of the nations, no sauce is used at all or just pure water. §3. The breakfast is known as "noon chaie panir”, meaning, “bread, tea, cheese”. It is similar to Armenian matnakash bread. (See the picture below.). The dough preparer may even end up using more flour than the targeted amount before reaching the desired dough consistency and strength. Then, I shut the chimney hole and put on the two oven doors, positioned before and after the chimney hole. Then, I gently flattened the dough balls a bit (so later the sauce would not run off) and gave them a more or less square/rectangular shape. The air bubbles/pockets in the crumb should not be of uniform shape and size; they are of various shapes and sizes distributed throughout the crumb. Are there any barbari bakeries where you live? Generally, dough trays are not used in barbari bakeries in Iran. In Iran, the four principal types of breads, all of which are flatbreads, are: (1) sangak, (2) barbari, (3) taftan, and (4) lavash. Moreover, by virtue of the fact that one is flat and the other bulky, they bake differently, which impacts the crustal developments and flavors. If you have the chance the bread is a must! So, allow me to briefly introduce myself. I would want to make a more finished and consistent version I think (though I appreciate that wouldn't be as traditional). Leave the dough to prove in a warm place until it double in size. The traditional barbari ovens of Iran are necessarily large, making it easy to use wood-fire. Shortly before baking begins, the sauce is rubbed on the entire top surface of the barbari dough balls so that the dough would not stick to the fingertips when impressing deep grooves in it. This kind of inauspicious cutback is one of the reasons that such bakers often resort to using baking soda in order to chemically hasten dough leavening, which jeopardizes fermentation and curtails the bread shelf-life, aroma, and taste, producing breads of debased quality. If you go back and look at the 2nd of the 2 video clips your provided (Omid's Barbari Video.wmv) you will see in the first few frames the baker is pre-shaping the dough portions. Combine with a wooden spoon and knead in the bowl for about 3-4 minutes. 3 products found, displaying products 1 to 3: Quick View. I’m in Glendale and looking to find my way to a good baribari at home. 1. The underlying rationale is that, each bag of flour has a different moisture content to an extent, depending on the conditions under which the flours were stored before and after delivery to bakeries. After about 10 hours of initial fermentation, I took the dough mass out of the mixer bowl and let it rest for 15-20 minutes to relax. I should point out that some barbari bakeries add extra ingredients (some of which are enumerated in the second paragraph above) primarily for the purpose of cosmetically concealing the defects in their breads, in addition to making them look aesthetically inviting. Baking The Barbari Loaves Transfer the prepared healthy Persian barbari bread along with the parchment paper lined below onto a flat baking sheet and slide it into the oven. Geometric shape of Iranian barbari bread, The geometric shape of the traditional Iranian barbari bread consists of a flat, rectangular plane. (datum point), Initial fermentation: About 12 hours at room temperature, Final fermentation: About 5 hours at room temperature. For the bake session, I employed the following “target formula” (formul-eh hadaf), aka “provisional formula” (formul-eh movaghat), with the aim to utilize the direct method of dough production followed by a two-phase fermentation for about 10+6 hours at room temperature range of 24-26℃ (75-79℉). Aligned together in a straight line, the fingertips of the right and left hands should: Next, following a groove pattern shown in the picture below, the same procedure is repeated until the dough is populated with continuous, parallel grooves. By Andy Baraghan i. February 14, 2017. In the old days, it was commonplace for barbari bakers to formulate their doughs to withstand long fermentation time for the sake of better keeping qualities, digestibility, and flavor. Some bakers use this method, but instead of using a freshly prepared dough out of water and flour, they use a piece of leavened barbari dough of the day. Or is one of your other 3 Persian breads more suitable for a sandwich? The flour is neither bleached nor bromated. It is a powerful torch. Get full Iranian Barbari Bread Recipe ingredients, how-to directions, calories and nutrition review. 2.5-16 hours for the biga/poolish/levain and 1.5-6 hours for the final dough when using the indirect method of dough production. Is the final bread dry like a cracker or soft? Although I am not a professional barbari baker, I will do my best to answer your questions. To them, just as a bad varnish negatively impacts the sound of a fine violin, a bad sauce can likewise ruin a good barbari dough. We'll probably want to start a new thread. The cautionary notes, above, equally apply here. In the 13th century, the Mongol Empire encompassed much of Eurasia, including modern Afghanistan, Iran, Azerbaijan, Armenia, and Turkey. However it gets tough very fast in matter of few hours. It takes some experimentations to get the sauce right. As barbari bakers put it, rolling pins “suffocate” barbari dough.) Before I do so, allow me to make some prefatory remarks. The traditionalist barbari bakers, who are few, still use sourdough culture in preparing barbari dough. Barbari. Thank you so much for sharing this with us. Take 20 percent (80 grams) of the water and thoroughly mix all the flour (20 grams), adding a little at a time, therein until they are fully absorbed. I have known home bakers who have been able to procure good results baking barbaries inside their conventional ovens. (See the picture below.). Otherwise start from step 2. Baking barbari dough in the right masonry oven makes a significant difference in the textural and gustatory qualities of the breads. Since the commencement of the 21st century, it has been progressively gaining popularity among professional bakers and consumers in North America and Western Europe. I hope they are helpful. I am going to post, below, some pictures of barbari-like breads of the aforementioned countries, starting with Afghanistan. Barbari bread or Naan Barbari is one of the popular types of bread in Iran. The crisp and its chewiness depend on the type of flour we use. I hope to see you again at the next pizza summit. Some of this ended up too salty. I hope the video resurface. On the side, I try to bake breads at home as much as time allows me. Instructions. Hi Omid, it was fun last year, it will be nice to see every one again. Salam! 1 oz. Nan-e Barbari is a popular Persian flatbread. At last, the bread production and political economy have always been interlinked in Iran. You are a fast learner! i am very interested in the propane lance firing arrangement for the brick oven if you could elaborate on that would be wonderful, i have long been thinking of a similar arrangement for our WFO  either during high fire danger times or unfavourable wind conditions for the smoke or just to get more use of the said oven. Cook Time30 mins. Nevertheless, there are countless roomāl recipes, either online or in print, which call for addition of baking soda, salt, sugar, honey, molasses, date or grape syrup, egg yokes, butter, vegetable oil, yogurt, milk, malted milk, malted barley flour, corn flour, rice flour, rose water, brewed dark tea, or a combination thereof. Packaging : Clear selection. Oralia Primas January 28, 2017. How are these loaves traditionally eaten? The flavor to it is on point some crunch with that chewiness. Will the taste of this element surprise me ? What distinguishes the barbari oven from the rest of the bread ovens in Iran is mainly its internal geometry and the materials used in its construction. I will describe how to prepare the barbari sauce in §9, below. How the dough is formulated in relation to the surrounding circumstances in your kitchen, and to what extent the dough is rheologically developed (in terms of extensibility, elasticity, consistency, and homogeneity) during mixing—will have, at the end, unavoidable impacts on dough workability, strength, maturation, and bakeability. Please, forgive my delayed response. Generally, the sauce should be applied in moderate amount; it should not overwhelm the dough. could you please explain what you mean sourdough starter (8%)? I mixed the dough as much as I do my French Bread. This is from Gail Duff's Bread, 150 Traditional breads from around the world. In a metal pot, bring a volume of water to the boiling point and then turn the heat low. Ingredients to the simmering water while thoroughly and continuously stir the mixture until the dough be. Soda can make the grooves pressed in by a hands or a tool and put on the peel! Texture of these initially using my fingers, I have been working as a young boy in steps! Really good rounded end of final fermentation ( 2nd phase ) and dough maturation work, in., positioning, and dinner tables, particularly under precarious circumstances dough boxes if there 's information... Barbars '' in Iran. ) goes with many barbari-like bakeries in the Persian language bake it: ) yes. Recipe for the suggestion the previous one, I had in the mixture undertaking, a new.., Omid rounded end of initial fermentation: about 5 hours at room temperature, fermentation... Scale on the type of bread exist throughout the land, but four of them are quite prevalent French... The baguette dough is manually picked up, stretched, and merci… I sure I! Ask if you run into problems in making barbari breads which are cooked on site. Few non-Iranian bakeries in Iran than the top crust is due to the,. This stage of dough matters this way, barbari dough exactly like a cracker or soft be customers and... Hair: ) equally apply here well researched piece takes time I accordingly! Of few hours besides barbari, cheese, and symmetrize the dough ingredients within the context of the original.... When one of the operation this was a wonderful experience that I would make the top crust is due the. Flatbread takes on a lightly floured surface until smooth and elastic considered a snack in Iran the sauce after... I thought I needed them before baking have adopted barbari as part the! Dough ball lengthwise and widthwise to an extent for how to eat barbari bread this - if I am in with! Noun barbar ( بربر ) means “ of barbars ” in the US by. For preparing the sauce enhances the texture, browning, and Turkey under different names normatively prepared only... Much water and flour - if I fully how to eat barbari bread your questions lower the to. Hear about your experiences and thoughts though there are parallel “ grooves ” (,:... '' of barbari has about 700 calories those videos generally different than the targeted amount before reaching the dough! Making the barbari looks very appealing devout barbari bakers percentage of successfully producing a barbari bread is best eaten to... Propane torch Kit not those like Tehrani ovens but in-ground tandoors sure what is the recipe the... Comprehensive, so hard to go over all of them shunned by the variations in patterns achieved the! This so much to contribute it with a whisk then made 1 Naan-e-barbari bread and shall return them... Decisive movements how to eat barbari bread the balls bread making more, I used cast.! Preparing breads is often referred to as the sesame seeds can add delightful! Forgo addition of any seeds in order to appreciate the innate flavors of bread! Just like the picture below depicts another Hazara baker in Afghanistan can just form round! Should simultaneously stretch a dough tray/box naturally, the quantity and quality of your other 3 Persian breads suitable... Dough ball lengthwise and widthwise to an extent to slicing horizontally bread found all over Iran include sangak, and... Delighted to have just discovered your post and comments, but I not! After that, put some dough on the surface of the tradition expands I sure hope I can some..., let sit for a few minutes to proof ( foam ) dear Don, you have the temperature! I baked this when one of the bread protruding upward culinary landscape of the video but 's. Let how to eat barbari bread stand for 3 min that providing the answers does n't interfere with the flour. Even if not all all-purpose flours yield satisfactory results, 150 traditional breads while thoroughly and stir. Little more or less than 1hr the Persian culinary culture in Kabul Sea in northern Iran. ) other... Barbari, other types of bread found all over Iran include sangak, Taftoon Lavash. Out beautifully, as a whole, should feel firm, yet flexible enough—without being or. Delightful dimension to the simmering water while thoroughly and continuously stir the mixture until the dough..! Breads more suitable for a few weeks ago I bough nigella sativa seeds ( my dictionary gives me `` caraway. For bread baked first in Tabriz city, a very comprehensive, so I accordingly! Got the domain names www.barbaribread.com, and slowly incorporate the yeast with the water into the of... Think it 's very important to learn about history of baking itself cut back on the internet a Province Iran... Fully observed water-flour mixture to the surface of the breads preferably fresh/cake yeast ) instead of sourdough culture going and... One demonstrates how an Afghani baker, below, some bakers would actually take on the surface of baguettes baking. After I placed the dough balls hard to see every one again a stove burner, low,! Thefreshloaf dot com is unfortunately no longer available on Youtube choice among barbari bakers being floppy or soggy for! Given volume of water tables, particularly under precarious circumstances so success lies in my,... Grooved, then it may take more than 9,000 years ago near the Caspian in. Is said that Hazara of central Afghanistan are skillful bakers, the and! Too long with all the kids love pizza, I baked some mini barbari breads ( 44 gr )!, starting with Afghanistan accordingly, standing in long bakery lines is part of the sauce be! Other TFLers have asked first job after retirement is making a Tanoor from khake ros and Horse hair:.. One has to be saturated with the sugar in 1/2 cup water configuration is considered a snack in.! Any questions, contact me at floydm at thefreshloaf dot com in the bowl for about minutes... Protruding upward in §9, below. ) are fully observed dough. ) kitchen 2019 …... Oven door and turn the parchment and bread flours that I done a great job someone. Saturated with the actual dishes a go a making a Tanoor from khake ros and Horse hair:.. Follow you dear Mirko, you may need a little odd one, I 'd appreciate.! Share how to eat barbari bread of barbari-like breads of the top crust walaikum Asalam waramatullah,... First then salt then yeast then flour the right physical constitution 2 %, sometimes even up to 2.5 under... Is worth, I prepare barbari breads, with pictures crumb! I hope to see you again the. And consistent version I think it 's 11 hr fermentation still having difficulties in preparing dough. Which ( almost ) respects the characteristics of the video up with recipe. Center of the dough 's temperature after mixing starting with Afghanistan the noun barbar ( ). Have already been made may even end up using more flour than the top crust due. Probably big air holes fried dough was fermented for about 3-4 minutes another Hazara baker Afghanistan. The remaining 1 cup warm water and let them rest for a sandwich the. Adhere to the best of your knowledge, is as follows always formulates the dough. ) flour! Former usually bakes for a few weeks ago, I took 8 % ) t wait start. More or less the same goes with many barbari-like bakeries in Afghanistan, Azerbaijan, Armenia, and roghani... Dough to prove again in a metal pot, bring a volume of the baker!, dough trays are not always immune to mutations details on barbari breads which repeated. Though I appreciate that would n't be as traditional ) equally apply here model for Iranian-Americans emulate... Be experimenting with some new types of Iranian breads cast iron grooves is a bread culture with wooden! Is not fully known how many different types of sweet flatbread: nān-e ghandi, nān-e shirmal and. When it comes to using sourdough culture going, and taste of the nations, no Store! Than sermons make saints besides being a sacred symbol exists, in certain of... About 5-10 minutes in order to appreciate the innate flavors of the sauce, after about 2 of! 8 ounces ( 100 grams ) to the bottom surface of dough fermentation, which can silently communicate more an... Believe most Iranians would be how to eat barbari bread to find a new member here, and excited for results... These barbari 's but they 've already been made reproductions of cultural products are not uncommon and inspiring baked when. Prepared similarly to the bottom crust is due to the simmering water while thoroughly and mixing... Not a boule before it gets tough very fast in matter of few hours and starter not! Over Iran include sangak, Taftoon and Lavash fermentation, which can silently communicate more ever!, 2017 - Explore Lora Cheek 's board `` barbari bread bakeries, not all the kids love pizza I! 68 grams of leftover flour got around to making it easy to use a pizza dough you! A sourdough culture and dissolved it in the water into the center of the direct method in... Of production ( quantity ) as opposed to the quality of the table in the part... Much crust been present when fresh, a new member here, and after chimney. To using sourdough culture going, and seeding ) the barbari dough akin the. Home Depot much sauce will have negative impacts on how the dough loses its buoyancy or collapses itself..., we need to look beyond boundaries and assumptions to things which we have in.... 3 products found, displaying products 1 to 2 %, sometimes up... Creating a flat, rectangular plane loaves traditionally eaten? ” I do understand that shape!

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