Taste and atmosphere
About
A rich syrupy pastry dessert with plenty of clotted cream, traditionally cooked between two iron plates over a wood fire in Seydisehir district.
Flavors, dishes and restaurants
Cuisine
Traditionally served at celebrations such as weddings and religious holidays, Sac Arasi takes its name from its cooking technique. In the past, it was cooked by closing a second iron plate containing embers on top, in addition to the plate underneath. Today, this authentic method is kept alive in bakeries and restaurants across Seydisehir by blending it with modern ovens. A generous amount of local buffalo or cow clotted cream is placed inside the very thinly rolled baklava dough, rolled up, and arranged in a tray in the shape of a rose pastry. Travelers who want to try this dessert can use the Map section for restaurants in the district. The dessert is one of the most distinguished members of Konya cuisine.
Right after the dessert is baked, lukewarm syrup is poured over it, and it is preferred to be served hot.
Ingredients
- 4 thinly rolled flour dough sheets
- 200 grams of fresh Seydisehir milk clotted cream
- 150 grams of melted butter
- 3 cups of granulated sugar (for syrup)
- 3 cups of water (for syrup)
- A few drops of lemon juice
- Ground pistachios for garnish
Preparation
- Sugar and water are boiled, lemon juice is added to prepare the syrup, and it is left to cool.
- Melted butter is brushed onto the thinly rolled dough sheet with the help of a brush.
- A generous amount of fresh clotted cream is placed in a strip on the edge of the dough, and the dough is loosely rolled.
- The rolled dough is placed in the tray by turning it around itself, brushed with the remaining butter, and baked until golden. The lukewarm syrup is poured over the hot dessert out of the oven.
Practical notes before you go
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- Menus and hours can change; confirm before you go.
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