On this Wikipedia the language links are at the top of the durum flour substitute across from the article title. This article is about a doner kebab wrap. For the cultivar of wheat, see Durum.

Turkish wrap that is usually filled with typical döner kebab ingredients. Beyond Bratwurst: A History of Food in Germany. The 10 best Turkish street foods”. 20 Must-Try Street Foods Around them World”. This Turkish cuisine-related article is a stub. You can help Wikipedia by expanding it. Para su elaboración pueden emplearse dos tipos de pan plano: yufka y lavash.

El yufka es un producto más bien casero y muchas veces también se usa en desayunos, con queso y otros ingredientes, como cebollín, tomate o perejil. En los quioscos típicos de döner en los países con diáspora turca se utiliza más el yufka, mientras que en Turquía el dürüm se hace, generalmente, con lavash. RAEconsultas: De acuerdo con la ortografía española, dúrum se escribe con tilde por ser voz llana terminada en m. Beyond Bratwurst: A History of Food in Germany. Esta página se editó por última vez el 7 dic 2022 a las 14:03.

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For the Turkish döner wrap, see dürüm. Triticum durum or Triticum turgidum subsp. Durum in Latin means “hard”, and the species is the hardest of all wheats. This refers to the resistance of the grain to milling, in particular of the starchy endosperm, implying dough made from its flour is weak or “soft”. Commercially produced dry pasta, or pasta secca, is made almost exclusively from durum semolina. Husked but unground, or coarsely ground, it is used to produce the semolina in the couscous of North Africa and the Levant. The use of wheat to produce pasta was described as early as the 10th century by Ibn Wahshīya of Cairo.

Most of the durum grown today is amber durum, the grains of which are amber-colored due to the extra carotenoid pigments and are larger than those of other types of wheat. Durum has a yellow endosperm, which gives pasta its color. When durum is milled, the endosperm is ground into a granular product called semolina. Good yields can be obtained by irrigation, but this is rarely done. In the first half of the 20th century, the crop was widely grown in Russia. In the Middle East and North Africa, local bread-making accounts for half the consumption of durum.