| 词条 | Chickpea bread |
| 释义 |
| name = Chickpea bread | image = Chickpea bread and persimmon butter.jpg | image_size = 250px | caption = | alternate_name = | country = Albania, Turkey | region = | creator = | course = | type = Bread | served = | main_ingredient = Chickpea | variations = | calories = | other = }}Chickpea bread ({{lang-tr|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.[1] See also
References1. ^{{cite book|author=Evliya Çelebi|title=Evliya Çelebi's Book of Travels: Land and People of the Ottoman Empire in the Seventeenth Century|url=https://books.google.com/books?id=U0Zwje3UMBIC&pg=PA264|accessdate=31 July 2013|year=1999|publisher=BRILL|language=German|isbn=978-90-04-11485-2|pages=264–|quote=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 bread}}{{Turkish bread}}{{Legume dishes}}{{bread-stub}}{{Turkey-cuisine-stub}} 3 : Albanian breads|Turkish breads|Chickpea dishes |
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