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About
A unique type of dumpling native to the Safranbolu region, distinctively stuffed with strained yogurt instead of minced meat.
Flavors, dishes and restaurants
Cuisine
Ingredients
- 3 cups of flour
- 1 egg
- 1 cup of warm water
- 250 grams of strained yogurt
- 1 teaspoon of dried mint
- 3 tablespoons of butter
- Salt
Preparation
- Knead a firm dough using flour, egg, salt, and water, then let it rest.
- Mix the strained yogurt with salt and a pinch of dried mint to create a smooth filling.
- Roll the dough to the thickness of a flat yufka sheet and cut into small squares.
- Place a small dollop of the yogurt filling in the center of each square, fold into triangles, boil in salted water, and top with melted mint butter.
Practical notes before you go
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- Menus and hours can change; confirm before you go.
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