Bread
Kookeh
کوکه
Also called: Kooka
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 30 min (Estimated)
- Plan ahead
- 60 min
- Makes
- 8 pieces (Estimated)
- Kind
- Bread
- Where it is eaten
- Provincial
- Serving
- 70 g
Cooking time is not documented in the source, so it is not shown.
Plan ahead. Dough resting/proofing
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Knead the dough, cover it, and let it rest/proof for about 1 hour.
Combine the flour and dry ingredients; gradually add the listed liquid until a dough forms.
Knead until reasonably smooth and elastic.
Divide and shape the dough to the traditional thickness and form.
Bake in a hot tandoor or oven until cooked and lightly browned.
Cool on a clean cloth or rack and serve fresh.
Cook's notes
Avoid adding unnecessary extra flour while shaping because a dry dough produces a tougher bread. Bake until the center is cooked without letting the crust become excessively dry.
Background
This item is associated with East Azerbaijani cuisine, where dough-based foods, kufteh, ash, dairy products, meat, and mountain herbs have an important place.
Nutrition
| Energy | 240 kcal |
|---|---|
| Protein | 6 g |
| Fat | 7 g |
| Carbohydrate | 38 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0296 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods