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Taste and atmosphere
About
A traditional pastry from Safranbolu cuisine, resembling manti but filled with strained yogurt and mint. It is lovingly consumed throughout Karabük.
Flavors, dishes and restaurants
Cuisine
Unlike traditional minced meat manti, the Safranbolu style Perohi features strained yogurt in its filling. The dough is folded into triangles and boiled in salted water. Served with hot melted butter and mint on top, this dish is frequently cooked in Karabük homes during winter. You can find local restaurants serving this dish on the Harita.
Ingredients
- 3 cups of flour
- 1 egg
- 1 cup of strained yogurt
- 1 tablespoon of dried mint
- 3 tablespoons of butter
- 1 teaspoon of salt
- Warm water
Preparation
- Knead a firm dough with flour, egg, salt, and water, then let it rest.
- Mix the strained yogurt with dried mint and a little salt to prepare the filling.
- Roll out the dough thinly and cut it into small squares.
- Place the yogurt filling in the center of each square, fold into triangles, boil in water, drain, and serve with melted butter.
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