Nokul, also called lokul, is a type of puff pastry in Turkish cuisine. It is common in the Central Black Sea Region of Turkey and in the Turkish-minority areas of Bulgaria, where it appears with local variations. It is sometimes served hot as an appetizer instead of bread. The pastry is made from a rolled sheet of yeast dough that is given a thin coat of butter and then sprinkled with a feta-style white cheese, walnut or poppy seed; the dough is rolled up, cut into individual portions and baked. The article lists variations named for their fillings, including cheese, beef, tahini, walnut, poppy seed and hazelnut, and it names regional styles from Samsun, Isparta, Bursa and Sinop, so the same basic dough is made in several recognisably different ways across Anatolia.
Facts
Classification
Dietary Suitability Serving Temperature Connections
In Cuisine
Uses Ingredient
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Nokul (Wikipedia)Lead sentencesQuote, Lead sentences
It is common in the Central Black Sea Region of Turkey and the Turkish-minority areas of Bulgaria with variations.
Sources
1. Nokul (Wikipedia)
Lead sentence [course]
Nokul is sometimes served hot as an appetizer instead of bread.
Lead, composition
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.
Lead sentences
It is common in the Central Black Sea Region of Turkey and the Turkish-minority areas of Bulgaria with variations.
Infobox: served
Hot
In Group: Middle Eastern and North African Breads and Pastries, Lead sentence
Nokul or lokul is a type of puff pastry in Turkish cuisine.
In Cuisine: Turkish Cuisine, Lead sentence
Nokul or lokul is a type of puff pastry in Turkish cuisine.
View the SourceReader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.