nokul
Sign in to saveNokul or lokul is a type of puff pastry in 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.
Wikidata facts
- Instance of
- dish
- Part of
- Turkish cuisine
- Country of origin
- Turkey
- Material used
- raisin
- Image
- Samsun yöresi-Nokul.jpg
Show 2 more facts
- Commons category
- Nokul
- course
- main course
Sources (1)
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Encyclopedic overview
4 sectionsContents
- Variations
- Regional nokul styles
- References
- External links
Nokul or lokul is a type of puff pastry in 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.
== Variations == Nokul with peynir (peynirli nokul) Nokul with beef (etli nokul) Nokul with tahin (tahinli nokul) Nokul with walnut (cevizli nokul) Nokul with poppy seed (haşhaşlı nokul) Nokul with hazelnut (fındıklı nokul)
Excerpted from Wikipedia’s “nokul” article, available under the CC BY-SA 4.0 licence.