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Yufka bread (Turkish: yufka ekmeği) is the Turkish name of a very thin, large (60 cm [24 in]) unleavened flatbread in Turkish cuisine, also known under different names in Arab cuisine, baked on a convex metal griddle, called saj in Arabic and saç in Turkish. [1] [2] [3] Arab saj bread is somewhat similar to markook shrek, but is thinner and ...
Pide – a broad, round and flat bread made of wheat flour. Simit – known as "gevrek" in İzmir, another type of ring-shaped bread covered with sesame seeds. Simit is commonly eaten in Turkey, plain or with cheese, butter or marmalade. Açma; Yufka – also known as "sac ekmeği", a round and flat bread, made of wheat flour, thinner than pide ...
Bread is hollowed out and either toasted or fried before it is filled with a creamy stew of chicken, seafood, tripe, or mushroom. It is then topped with a piece of toasted or fried bread, creating the "coffin" look Coppia Ferrarese: Sourdough: Italy: Twisted in shape. Sourdough bread made with flour, lard, olive oil, and malt. Cornbread ...
Some claim that the Turks also invented a form of filo/yufka independently in Central Asia; [6] the 11th-century Dīwān Lughāt al-Turk by Mahmud Kashgari records the meaning of yurgha, an archaic term for yufka, as "pleated or folded bread". Filo is documented in the Topkapı Palace in the Ottoman period. [10]
Many types of bread were baked in the palace kitchens—flat white bread (fodula), loaves of good quality whole wheat (somun) and white bread (fırancala) and filo (yufka). [12] The addition of seeds like sesame and aniseed, or spices like cloves, was considered a luxury.
Yufka (Turkish: thin, thin dough) may refer to: Yufka, or Filo , the very thin sheets of dough used in making börek Yufka, or Saj bread , a kind of large, thin unleavened flatbread
Yufka is filled with pastırma or kaşar, finely diced tomato and green peppers then rolled and fried in oil, may be eaten as a meze. Talaş böreği or Nemse böreği: Lit. sawdust pastry Small square börek mostly filled with lamb cubes and green peas, that has starchier yufka sheets, making it puffy and crispy. [23] Kol böreği: Lit. 'arm ...
It usually costs about 10% more than a normal döner. Some people prefer it to the döner, either because the portion is bigger or because the fillings-to-bread ratio is higher in a dürüm. Most döner joints in Germany where the bread is freshly baked use the same leavened dough portion as for the döner bun, but rolled out into a flatbread wrap.