Sample Dishes from Turkish Cuisine
with Chickpea (Nohutlu Ekmek)
|Flour||6 cup||660 gr|
|Oil||1 tablespoon||10 gr|
|Chickpeas||1/4 cup||45 gr|
|Wheat||1 tablespoon||5 gr|
|Salt||1 1/2 tablespoon||18 gr|
|Water||2 cup||400 gr|
drain and dry. Grind into size of semolina in a mortar (or in a grinder). Wash
and drain dövme. Combine with chickpeas in a bowl. Place water in saucepan.
Bring to boil. Remove from heat. Pour over chickpea-dövme mixture. Cover and
let rise in a warm place for 12 hours. Blend in 4 1/3 cups of flour. Let stand
for 15 minutes. Blend in remaining flour with salt and water mixing thoroughly.
Knead for 7-8 minutes to from a medium soft dough. Shape into a large ball.
Smooth surface. Place in oiled baking pan 35 cm (14 inch) in diameter. let stand
for 20 minutes in warm place. Bake in a moderately hot oven for 25 minutes or
until light golden. Remove from pan. Serve hot or warm.
(in approximately one serving)
|Vitamin A||2 iu|
|Vitamin C||0 mg|
The recipe is
from West Thracian (Thracia) immigrants. It is not for everyone to pepare the
chickpea-dövme starter successfully. Therefore, once it is prepared successfully
in a household it is distributed among the neighbors. This bread is baked in
specially built ovens made of clay in villages and farms.