EN
✨ Hi, ask me a question!
Assistant
EN
Assistant
Bread
Antep Kübban Ekmeği is a traditional bread made from bread wheat flour and/or whole wheat flour, water, salt, and yeast, baked at high temperatures in stone ovens. It is known for puffing up in a dome shape during baking and is best consumed hot. Its production method and fame are closely associated with Gaziantep.
Local Name
Antep Kübban Ekmeği
Recommended Season
All Seasons
Preferences
Vegetarian, Vegan
Geographical Indication
Ingredients
Bread wheat flour and
Or whole wheat flour
Water
Salt
Bread yeast.
Antep Kübban Ekmeği is a traditional bread made from bread wheat flour and/or whole wheat flour, water, salt, and yeast, baked at high temperatures in stone ovens. It is known for puffing up in a dome shape during baking and is best consumed hot. Its production method and fame are closely associated with Gaziantep.
Typically consumed hot right out of the oven. It is often baked as needed and served the same day. It is shared by breaking at the table and consumed with kebabs, dishes, and breakfast items. It is a traditional habit to buy it hot from neighborhood bakeries in Gaziantep.
