Cook with nokul
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Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Three cuisines in one — Morocco, Turkey, Lebanon by the master
Three cuisines in one — Morocco, Turkey, Lebanon by the master
About
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.
Molecular pairings
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore