Açma: Difference between revisions
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{{Short description|Turkish pastry, often eaten as street food}} |
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[[File:Achma-Pogaca.jpg|thumb|Açma]] |
[[File:Achma-Pogaca.jpg|thumb|Açma]] |
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'''Açma''' is a slightly sweet yeast pastry from [[Turkish cuisine]] that is often offered as [[street food]]. Common varieties are bread rolls, dough rings, and dough rolls, often with additional savory or sweet fillings.<ref>{{Cite web |title=Açma Ne Demek? Açma Kelimesinin TDK Sözlük Anlamı Nedir? |url=https://www.ntv.com.tr/ne-demek/acma-ne-demek-6696}}</ref><ref>{{Cite web |title=Açma ne demek? |url=https://www.mynet.com/acma-ne-demek-acma-kelimesinin-tdk-sozluk-anlami-nedir-170100060554}}</ref> |
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'''Açma''', is a type of bun made with flour in [[Turkey]]. |
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== Characteristics == |
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== Preparation of the dough == |
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[[File:2021-04-01--Zeytinli açma.jpg|thumb|Açma variant filled with olive paste]] |
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While making the dough, eggs are not added into the dough. There is no need to add baking soda to the dough. The dough is left to rest. Extra yeast is added to get the consistency of the dough. Solid oil is used to make the dough stringy. When the dough does not have the consistency, it hardens, so extra oil can be added to get a soft consistency. All ingredients (potatoes, cheddar and similar) are added to the dough while it is kneading. |
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Açma is a yeast dough pastry, similar to a plaited bread, brioche or [[Tsoureki|Çörek]]. There are many variations of Açma. The dough typically consists of wheat flour, butter, milk, baking yeast, sugar and salt. The dough is formed into rings, rolls or balls and left to rise again on the baking tray. It is then coated with egg yolk, possibly sprinkled with black cumin or sesame seeds and baked in the oven.<ref>{{Cite web |title=Dev Gibi Kabaran Tel Tel Nefis Açma Tarifi (videolu) |date=18 January 2016 |url=https://www.nefisyemektarifleri.com/dev-gibi-kabaran-tel-tel-nefis-acma-tarifi/}}</ref> |
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Unlike the [[Pogača|Poğaça]], an Açma contains butter and usually no egg in the dough. Unlike the [[Simit]], which is rolled in sesame seeds, an Açma is more like a milk bun.<ref>{{Cite web |title=Açma ile poğaça hamuru arasındaki farklar |url=https://www.yasemin.com/pratik-bilgiler/haber/2837174-acma-ile-pogaca-hamuru-arasindaki-farklar |website=Yasemin}}</ref> |
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An açma is only slightly sweet, so it can be enjoyed with a sweet spread as well as with salty side dishes such as [[cheese]] or [[Olive|olives]]. |
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== Origin and designation == |
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Açma is popular and widespread throughout Turkey. The place and time of its origin are unknown. No city or region claims to be its place of origin. The word açma probably comes from the Turkish verb açmak 'to open'. |
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== References == |
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{{reflist}} |
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[[Category:Sesame seed breads]] |
[[Category:Sesame seed breads]] |
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[[Category:Turkish tea culture]] |
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[[Category:Street food in Turkey]] |
[[Category:Street food in Turkey]] |
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[[Category:Turkish |
[[Category:Turkish breads]] |
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{{Turkey-cuisine-stub}} |
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Latest revision as of 20:34, 2 April 2024
Açma is a slightly sweet yeast pastry from Turkish cuisine that is often offered as street food. Common varieties are bread rolls, dough rings, and dough rolls, often with additional savory or sweet fillings.[1][2]
Characteristics[edit]
Açma is a yeast dough pastry, similar to a plaited bread, brioche or Çörek. There are many variations of Açma. The dough typically consists of wheat flour, butter, milk, baking yeast, sugar and salt. The dough is formed into rings, rolls or balls and left to rise again on the baking tray. It is then coated with egg yolk, possibly sprinkled with black cumin or sesame seeds and baked in the oven.[3]
Unlike the Poğaça, an Açma contains butter and usually no egg in the dough. Unlike the Simit, which is rolled in sesame seeds, an Açma is more like a milk bun.[4]
An açma is only slightly sweet, so it can be enjoyed with a sweet spread as well as with salty side dishes such as cheese or olives.
Origin and designation[edit]
Açma is popular and widespread throughout Turkey. The place and time of its origin are unknown. No city or region claims to be its place of origin. The word açma probably comes from the Turkish verb açmak 'to open'.
References[edit]
 | This Turkish cuisine-related article is a stub. You can help Wikipedia by expanding it. |