| Revision as of 07:45, 31 July 2013 editSam Sailor (talk | contribs)Autopatrolled, Extended confirmed users, Page movers, File movers, New page reviewers, Pending changes reviewers, Rollbackers136,913 edits +{{cite book}} as reference; fixed missing {{Reflist}} using ARA 2.0← Previous edit | Revision as of 07:39, 23 August 2013 edit undoNorthamerica1000 (talk | contribs)Autopatrolled, Administrators708,032 edits →See also: layoutNext edit → | ||
| Line 19: | Line 19: | ||
| ==See also== | ==See also== | ||
| *] | *] | ||
| {{portal|Food}} | {{portal|Food|left=yes}} | ||
| <br><br> | |||
| ==References== | ==References== | ||
Revision as of 07:39, 23 August 2013
 | |
| Type | Bread |
|---|---|
| Place of origin | Albania, Turkey |
| Main ingredients | Chickpea |
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.
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 | |
|---|---|
| Bread | ||
|---|---|---|
| Types |  | |
| Ingredients | ||
| Equipment | ||
| Processes and techniques | ||
| Uses | ||
| Other | ||
| List articles | ||
 Category | ||
 | 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. |