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.[1] In Albania it is baked as dinner rolls.
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Tania Hubbard - Chickpea Flat Bread
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Italian Farinata Flatbread: Low Carb, GF, DF, egg free
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- ^ 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.
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This page was last edited on 15 March 2024, at 23:37