Alternative names | Lokum |
---|---|
Course | Main course |
Place of origin | Turkey, Bulgaria, the Levant |
Serving temperature | Hot |
Main ingredients | Walnuts, poppy seeds, beyaz peynir |
Variations | Cevizli nokul, Haşhaşlı nokul, Peynirli nokul, Tahinli nokul, Damla sakızlı tahinli nokul, Fındıklı nokul |
Nokul or lokum is a type of puff pastry from the Turkish cuisine. It is common in the Central Black Sea Region of Turkey and the Turkish-minority areas of Bulgaria with variations. Nokul is sometimes served hot as an appetizer instead of bread. It consists of a rolled sheet of yeast dough onto which feta-style white cheese, walnut or poppy seed is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions, and baked. [1]
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The poppy seed roll is a pastry consisting of a roll of sweet yeast bread with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, or minced chestnuts.
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İçli Pide is a savory dish of Middle Eastern origin consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients, which is then baked at a high temperature, traditionally in a wood-fired oven. A person who makes pide is known as a pideci.
İzmir Bombası, or Praline Stuffed Cookies, is a kurabiye from the Turkish cuisine filled with chocolate spread. The kurabiye gets its name from Izmir, the place where it originates. The desert has a crispy dough layer on the outside and a fluid cream filling on the inside. Different stories have been published by Turkish media about who made the kurabiye first.
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Dibile or Dible (Turkish: Dibile) is a Turkish dessert(Yörüks) from the İzmir, made of thin sheet-like dough. They are essentially the same as angel wings, except that they are dipped in syrup rather than served dry. The dough is rolled into long, thin strips, fried and folded in hot oil and then dipped in a pekmez, sugar or honey syrup.
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Saganaki cheese is a Greek and Turkish cheese made of sheep's milk, cow milk, goat milk, or a combination, and used to prepare saganaki. Some saganaki cheese is similar to the basket cheese made in Aegean Turkey.
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Kabaklı peynirli börek is a savory Turkish börek made from phyllo and stuffed with a filling made primarily of zucchini and beyaz peynir. Its name is a compound word which derives from "kabak,", and "börek".
Su böreği 'water börek' is one of the most common types. Sheets of dough are boiled briefly in large pans, then a mixture of beyaz peynir or künefe peyniri and parsley and oil is scattered between the layers. The whole thing is brushed with butter and laid in a masonry oven to cook. it may be thought of as a drier, less saucy version of the Italian lasagna.
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