Nokul

Nokul
Nokul
Alternative namesLokum
CourseMain course
Place of originTurkey, Bulgaria, the Levant
Serving temperatureHot
Main ingredientsWalnuts, poppy seeds, beyaz peynir
VariationsCevizli 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]

Variations

Regional nokul styles

See also

References

  1. ^ "Cevizli lokum Bursa'nın". blog.milliyet.com.tr.
  2. ^ "Peynirli Nokul". www.bizimanadolu.com. 11 October 2017. Retrieved 2021-04-05.
  3. ^ Kolaylezzet. "KIYMALI NOKUL (Gerze, Sinop)". www.kolaylezzet.com (in Turkish). Retrieved 2021-04-05.
  4. ^ "Tahinli Nokul". Nefis Yemek Tarifleri (in Turkish). 2017-06-20. Retrieved 2021-04-05.
  5. ^ "Cevizli Nokul". Nefis Yemek Tarifleri (in Turkish). 2016-02-26. Retrieved 2021-04-05.
  6. ^ "Haşhaşlı Afyon Nokulu (Tam Ölçülü)". Nefis Yemek Tarifleri (in Turkish). 2016-05-31. Retrieved 2021-04-05.
  7. ^ DHA. "Öğretmenler okulda nokul yapıyor, hem gelir üretiyor hem usta yetiştiriyor". www.hurriyet.com.tr (in Turkish). Retrieved 2021-04-04.
  8. ^ "'Sizin Oraların Nesi Meşhur?' Samsun'da". Milliyet (in Turkish). Retrieved 2021-04-04.
  9. ^ Bomba32. "Turgay Başyayla İle Lezzet Yolculuğu Isparta'da". www.bomba32.com (in Turkish). Retrieved 2021-04-04.{{cite web}}: CS1 maint: numeric names: authors list (link)
  10. ^ AA. "Bursa'ya özgü 6 damak tadı coğrafi işaretle tescillenecek". www.hurriyet.com.tr (in Turkish). Retrieved 2021-04-04.
  11. ^ İHA. "Tescilli Sinop nokulu kenti ziyaret eden turistlerin gözdesi oldu". www.hurriyet.com.tr (in Turkish). Retrieved 2021-04-04.
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