Bread is a foodstuff generally made by combining a grain flour with water and salt, either leavened or unleavened, then shaped and cooked. Though wheat flour is most commonly used, bread is made from such grains as corn and rye as well. Bread is generally eaten along with other foods. When bread is eaten without an accompanying dish, it is called yavan ekmek
Types of Bread
Bread is generally made by the combination of grain flours with water, salt and yeast, which is allowed to ferment and then baked.
Bread is a chief staple in Turkish culture, and for this reason there are many different types. So many that according to their cooking methods, they have taken many different names, shapes and flavors.
The type of flour used, it’s strength, the presence or absence of leavening, and the addition or absence of oil, eggs, meat, cheese, various vegetables and herbs are all taken into account when classifying the various types.
Historically as well as in the present, bread has been made either as a loaf, as bazlama or as yufka. All three are common today.
Bazlama, küskeç, sinçü and pide are the chief types of bread which were made historically and have survived to the present . The flours used in their making are wheat, rye and corn flours.
Ak ekmek: Meaning “white bread,” his was a special bread made from well-sifted wheat flour. In the Khorezmshah period, this type of white bread was known as ak ötmek. The Mongols learned to make this bread from the Turks. Some Turkish tribes also gave a white color to bread by the addition of milk.
Kara ekmek: “Black bread.” Some breads made with barley and millet flours truly were black, hence their names.
Some types of bread were also made in the form of meat pide.
Darı ekmeği (millet bread): This was eaten in Mongolia and in the Altay mountains. It was eaten mostly by the poor.
Yufka: This is mostly a bread of theYörüks and Turkmen. It is an unleavened bread baked on a sac, a convex griddle. We know from Göktürk inscriptions that the Turks were eating this bread 1,300 years ago. Torn into pieces and eaten with food, yufka is also eaten in the form of dürüm, a “roll-up” or “wrap,” in which it is rolled around cheese or other ingredients; it is very popular throughout Anatolia. Yufka is also preferred because of its storability. In the heat of summer, when heavy agricultural work is underway, yufka bread is preferred over other types.
Bazlama:
This is cooked on a sac and is generally leavened.
Somun: This is the familiar loaf type bread, leavened and made at home.
Other types of bread include saç ekmeği, iki saç arası ekmeği, mayalı, tepsi ekmeği (tava ekmeği, yağlı ekmek) and ebeleme.
Another type of bread with many varieties is çörek. These include güllaylı çöreği, mısır çöreği, yazma çöreği, çoban çöreği, ağa çöreği, and kete.
There are also small-sized breads made only for children, such as the cücü made in Afyonkarahısar and külçe baked in Ankara.
In addition there are dishes made from leftover, stale bread, such as tirit and ekmek dolması(stuffed bread).
Pide is a type of flatbread made generally out of a rather soft dough, topped or filled with ingredients such as cheese, ground meat, eggs, sucuk, pastırma, and spinach.
Hamur İşi Yiyecekler - Foods Based On Dough
Foods made with dough also have an important place in Turkish culture, so much so that they constitute a separate class, hamur işi, literally, “dough work.” The most important complimentary ingredients to these foods are yogurt and meat. Various spices such as pepper and sumac, and oil/butter are added to lend flavor.
Below are the most common dough-based foods from various regions of Anatolia. At the top of the list is mantı.
Mantı
Mantı is a dish resembling tiny ravioli. The word is used in Central Asia by the Kazakhs and the Uygurs. In some places it is known as Tatar Böreği and exists in many different forms, such as Çorum and Kayseri mantısı.
Samsa
A type of bun resembling the Turkish poğaça is called samsa by the Uygurs. In Turkey there is a sweet called samsa tatlısı.
Tutmaç
This is a dish made with yufka made from an egg dough, meat and butter.
Börek
Börek (also appears in the form böreği)is one of the most popular “dough-based” foods. The duo of baklava and börek can be considered one of the richest cornerstones of Turkish cuisine. Böreks can be divided into three groups:
a) Böreks made with dough layered with fat: Examples of this type are talaş and bohçaböreks.
b) Yufka böreks: There are many different types in this group, including tepsi, sigara, su böreği. The common characteristic is that the various doughs are rolled out very thin with a rolling pin called an oklava. Gözleme is a yufka cooked on a griddle and layered with oil.
c) Böreks made from raised doughs: These included muska böreği and kol böreği.
Böreks owe their flavor to the variety of ingredients with which they are filled. This may include cheese, ground meat, spinach, potatoes, leeks (in Thrace), as well as pastırma and sucuk.
Böreks owe their flavor to the variety of ingredients with which they are filled. This may include cheese, ground meat, spinach, potatoes, leeks (in Thrace), as well as pastırma and sucuk.
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