Turkey · Central Anatolia
Kakırdaklı Ekmek
Also known as Cracklings bread
A savory loaf worked with kavurma cracklings rendered from sheep fat, an old way of folding precious rendered fat and meat scraps into everyday bread.
Method
Deck Oven
Hydration
60%
water to flour
Glycemic index
70
High GI
Energy
320 kcal
per 100 g
Sensory profile
- sourness
- 2
- sweetness
- 1
- crispiness
- 4
- chewiness
- 5
- aroma
- 8
- moistness
- 5
Scale 0–10
Nutrition
per 100 g| Energy | 320 kcal |
|---|---|
| Protein | 9.5 g |
| Carbohydrates | 48 g |
| of which sugars | 1 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sodium | 540 mg |
Typical values; recipes vary.
Texture
- Rich savory crumb
- Firm crust
Typical ingredients
- Wheat Flour
- Water
- Yeast
- Salt
- Fat / Butter
Similar breads
Closest sensory profiles in the Atlas.