Revision as of 09:17, 1 November 2024 editMonkbot (talk | contribs)Bots3,695,952 editsm Task 20: replace {lang-??} templates with {langx|??} ‹See Tfd› (Replaced 2);Tag: AWB← Previous edit | Latest revision as of 12:37, 5 January 2025 edit undoHike395 (talk | contribs)Autopatrolled, Extended confirmed users, Pending changes reviewers, Rollbackers, Template editors98,194 edits →See also: convert to portal inline | ||
Line 20: | Line 20: | ||
==See also== | ==See also== | ||
*{{Portal-inline|Food}} | |||
*] | *] | ||
{{portal|Food|left=yes}} | |||
==References== | ==References== |
Latest revision as of 12:37, 5 January 2025
This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Chickpea bread" – news · newspapers · books · scholar · JSTOR (August 2013) (Learn how and when to remove this message) |
Type | Bread |
---|---|
Place of origin | Albania, Turkey |
Main ingredients | Chickpea |
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.
See also
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.
Albanian breads | |
---|---|
Turkish breads | |
---|---|
This bread-related article is a stub. You can help Misplaced Pages by expanding it. |
This Turkish cuisine-related article is a stub. You can help Misplaced Pages by expanding it. |