Whatever is in Izmir, it is in this recipe: Kumru
-
Preparation Time20 mins
-
Cook Time40 mins
-
View94
The dough, prepared with chickpea yeast, is dipped in molasses water and sesame seeds, respectively, after taking its special shape for kumru bread. Breads baked in stone ovens are cut so that the base is thick and then fried on the grill until they take on color. Yes, toasting the bread is an important point.
We prepare julienne-shaped sausage and homemade kumru, which includes chickpea leavened sandwich bread and other indispensable ingredients. Here is Kumru with its homemade bread and all its tips!
Ingredients
Follow the directions
1
Step
For bread, activate water, yeast and sugar. Add yogurt and oil and mix.
2
Step
Add the flour little by little and knead well. Knead until it reaches a consistency that does not stick to the hand. Let it rest for half an hour.
3
Step
Divide into five equal pieces.
4
Step
Shape each piece of dough so that the ends are thin. Mix the molasses and water.
5
Step
Dip the top side of your bread in the molasses water mixture and place on your baking tray. Sprinkle sesame seeds on top. Bake in a preheated oven at 180 degrees for 25-30 minutes until golden brown.
6
Step
Cut the cooled breads out of the oven in half. Leave the insides in the pan where you melted the butter for a while.
7
Step
In the same pan, cook the salami, sausage and sausage cut into long strips, both sides.
8
Step
Squeeze ketchup and mayonnaise between the bread and add the pickles.
9
Step
Then add the salami and sausage mixture as you like.
10
Step
Your doves are ready. Bon appetit.
Previous Recipe
It's Not Always Steamed: Veloute Fish Soup
Next Recipe
What if We Share: Semolina Curtain Dessert
