Bread with Chickpea

Sample Dishes from Turkish Cuisine

Bread with Chickpea (Nohutlu Ekmek)

Flour6 cup660 gr
Oil1 tablespoon10 gr
Chickpeas1/4 cup45 gr
Wheat1 tablespoon5 gr
Salt1 1/2 tablespoon18 gr
Water2 cup400 gr


Wash chickpeas; 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.

Servings: 12

Nutritional Value
(in approximately one serving)

Energy229 cal
Protein7,5 g
Fat1,7 g
Carbohydrates44,9 g
Calcium15 mg
Iron0,78 mg
Phosphorus67 mg
Zinc1 mg
Sodium556 mg
Vitamin A2 iu
Thiamine0,05 mg
Riboflavin0,03 mg
Niacin0,65 mg
Vitamin C0 mg
Cholesterol0 mg

Regional Characteristics:

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.