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.

Variations

  • Nokul with peynir (peynirli nokul)
  • Nokul with beef (etli nokul)
  • Nokul with tahin (tahinli nokul)
  • Nokul with walnut (cevizli nokul)
  • Nokul with poppy seed (haşhaşlı nokul)
  • Nokul with hazelnut (fındıklı nokul)

Regional nokul styles

==See also==<!-- Please respect alphabetical order! -->

  • Bejgli
  • Cantiq
  • Cozonac
  • Lokma
  • Nazook
  • Nut roll
  • Pogaca
  • Poppy seed roll
  • Tsoureki

References

  • https://www.hurriyet.com.tr/lezizz/sevilen-yoresel-lezzet-nokul-nasil-yapilir-nokul-tarifi-41083607
  • https://www.yenisafak.com/gundem/selcukludan-gunumuze-kalan-lezzet-nokul-2650983