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{{no footnotes|date=March 2013}} |
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{{more citations needed|date=August 2013}} |
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{{Infobox prepared food |
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{{Infobox prepared food |
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| name = Chickpea bread |
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| name = Chickpea bread |
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| image = Chickpea bread and persimmon butter.jpg |
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| image_size = 250px |
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| served = |
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| main_ingredient = ] flour |
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'''Chickpea bread'''(Turkish: Nohut ekmeği) is a type of bread made from chickpea flour from the Albania and Turkey. The most significant difference of this type of bread is, instead of using regular yeast, they use a yeast made from chickpeas. Chickpea yeast is mixed with flour and water and left out overnight in a warm place. The next day, dough is cut into pieces, placed on a tray and baked. |
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'''Chickpea bread''' ({{langx|sq|Qahi/Bukë me qiqra}}; {{langx|tr|Nohut ekmeği}}) is a type of bread made from chickpea flour from Albania and Turkey. Notably, instead of regular yeast, a yeast found on chickpeas is used; this yeast is mixed with flour and water and left out overnight in a warm place. The next day, the dough is cut into pieces, placed on a tray and baked.<ref name="Çelebi1999">{{cite book|author=Evliya Çelebi|title=Evliya Çelebi's Book of Travels: Land and People of the Ottoman Empire in the Seventeenth Century|url=https://books.google.com/books?id=U0Zwje3UMBIC&pg=PA264|accessdate=31 July 2013|year=1999|publisher=BRILL|language=German|isbn=978-90-04-11485-2|pages=264–|quote=In Manisa und in seiner Umgebung gibt es auch eine Art Brot, das nohut ekmegi heißt und aus mit Kicherbsen gemischtem Teig gebacken wird.}}</ref> In Albania it is baked as dinner rolls. |
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==See also== |
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*{{Portal-inline|Food}} |
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*] |
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==References== |
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==References== |
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{{Reflist}} |
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{{Albanian bread}} |
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{{Turkish bread}} |
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{{Legume dishes}} |
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{{Turkish bread}} |
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{{Bread}} |
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{{bread-stub}} |
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{{bread-stub}} |
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{{Turkey-cuisine-stub}} |
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{{Turkey-cuisine-stub}} |
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] |
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