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			{{more citations needed\|date=August 2013}}
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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.		'''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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	{{Albanian bread}}		{{Albanian bread}}
	{{Turkish bread}}		{{Turkish bread}}
	{{~~Bread~~}}		{{Legume dishes}}
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⚫	{{Turkey-cuisine-stub}}


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Latest revision as of 12:37, 5 January 2025

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Chickpea bread

Type	Bread
Place of origin	Albania, Turkey
Main ingredients	Chickpea
Media: Chickpea bread

Chickpea bread (Albanian: Qahi/Bukë me qiqra; Turkish: 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. In Albania it is baked as dinner rolls.

References

Evliya Çelebi (1999). Evliya Çelebi's Book of Travels: Land and People of the Ottoman Empire in the Seventeenth Century (in German). BRILL. pp. 264–. ISBN 978-90-04-11485-2. Retrieved 31 July 2013. In Manisa und in seiner Umgebung gibt es auch eine Art Brot, das nohut ekmegi heißt und aus mit Kicherbsen gemischtem Teig gebacken wird.

v t e Albanian breads
Bukë misri Chickpea bread Pogača
Recipes on WikiBooks Category:Albanian breads Food portal

v t e Turkish breads
Bazlama Chickpea bread Gözleme Katmer Kumru Lavash Nokul Pita Rye bread Tandoor bread Saj bread Ramadan pita Vakfıkebir bread Tahinli pide Kete (food)
Recipes on WikiBooks Category:Turkish breads Food portal Turkey portal

v t e Legume dishes
15 Bean Soup Acarajé Amanattō Arroz con gandules Baked beans Bandeja paisa Bap Bean dip Bean pie Bean salad Bigilla Black peas Bob chorba Boiled peanuts Borracho beans Bouneschlupp Burmese tofu Caparrones Capra e fagioli Cassoulet Chana masala Chapea Cocido lebaniego Cocido madrileño Cocido montañés Cowboy beans Dal Dal bati churma Dal bhat Dalcha Deep-fried peanuts Dhokla Dilly beans Doubles Douzhi Fabada asturiana Fabes con almejas Falafel Fasolada Fasole cu cârnați Feijoada Frijoles negros Frijoles charros Ful medames Gallo pinto Garnaches Gigandes plaki Green bean casserole Guernsey Bean Jar Hong dou tang Hoppin' John Hummus Idli Jidou liangfen Kongbap Kuli-kuli Lablabi Liangfen Linsen mit Spätzle Marrowfat peas Matevž Lobio Molagoottal Moros y Cristianos Msabbaha Mujaddara Murukku Mushy peas Nokdumuk Pabellón criollo Paella Panelle Paripu Pasta e fagioli Pastizz Pasulj Patbap Patjuk Pea soup Peabutter Pease pudding Pie and peas Pie floater Pokhemma Pork and beans Porotos con rienda Purtumute Rajma Red bean cake Red bean paste Red beans and rice Refried beans Revalenta arabica Rice and beans Rice and peas Shahan ful Shiro Shiruko Soup beans Stew peas Succotash Texas caviar Tavče gravče Umngqusho Yun dou juan
See also	List of bean soups List of tofu dishes
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