Kömbe

Kömbe, Kömeç o Gömmeç[1] és una varietat de pa dolç o "çörek"[2] de la cuina turca i de l'Azerbaidjan. En Turquia pertenyat a la cuina

Kömbe
Infotaula menjarKömbe
Kömbe d'Osmaniye Modifica el valor a Wikidata
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País d'origenTurquia Modifica el valor a Wikidata
Gastronomiagastronomia de Turquia Modifica el valor a Wikidata
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Tipusaliment Modifica el valor a Wikidata

Kömbe, Kömeç o Gömmeç[1] és una varietat de pa dolç o "çörek"[2] de la cuina turca i de l'Azerbaidjan. En Turquia pertenyat a la cuina regional de la província de Hatay[3] i Zonguldak.[4] La paraula turca kömbe ve del verb "gömmek" (entarrar), ja que els pans es feien soterrats a les brases[2] o cendra.[5] Avui generalment es fan dins del forn.[6]

En alguns parts de Turquia es fa un börek (salat, amb formatge, carn picada[7] o pastırma[8]) que s'anomena kömbe böreği.

Referències

  1. ↑ [enllaç sense format] http://www.turkish-cuisine.org/print.php?id=20&link=http://www.turkish-cuisine.org/tarihsel-gelisim-1/selcuklu-mutfagi-19/xi-yuzyilda-turk-mutfagi-20.html
  2. ↑ 2,0 2,1 [enllaç sense format] http://www.turkish-cuisine.org/ingredients-7/ingredients-used-in-turkish-cuisine-66/grains-and-breads-234.html?PagingIndex=1
  3. ↑ [enllaç sense format] http://www.kulturportali.gov.tr/turkiye/hatay/NeYenir/kombe
  4. ↑ [enllaç sense format] http://www.kulturportali.gov.tr/turkiye/zonguldak/neyenir/komec
  5. ↑ Çorum 1973 [bin dokuz yüz yetmisş üç] il yıllığı. Ayyıldız Matbaası. 
  6. ↑ Müjgân Üçer. Sivas halk mutfağı. M. Üçer, 1992. 
  7. ↑ Müjgân Üçer; H. Suna Eretkin Akkaya Arapgir. Esform Ofset, 2008. ISBN 978-975-95385-4-5. 
  8. ↑ Tuncay Akdağ. Yenice tarihi ve kültürü. Yenice Belediyesi Yayınları, 2007. 

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