Taste and atmosphere
About
A traditional pastry prepared in Seydisehir homes on special occasions by boiling hand-rolled dough sheets and arranging them in a tray with plenty of butter.
Flavors, dishes and restaurants
Cuisine
One of the most laborious examples of the district's rich pastry culture, this pastry is a special flavor made collectively by women in the villages and center of Seydisehir. The dough with plenty of eggs is rolled very thin, then boiled in hot water and shocked in ice water. Local unsalted cheese and finely chopped parsley are used in the filling. The trays, greased with genuine melted butter, are baked over a wood fire until the top and bottom are browned. You can visit the Map section to see local restaurants where this unique taste is served. The product differs from water pastries across Konya with its local cheese aroma.
The biggest secret of the pastry is boiling the dough without tearing and the high-quality village butter used.
Ingredients
- 6 eggs
- 1 tea glass of water
- Flour as much as needed (for a stiff dough)
- 250 grams of Seydisehir village butter
- 300 grams of local unsalted curd or white cheese
- Half a bunch of finely chopped parsley
- Plenty of hot water and salt for boiling
Preparation
- Eggs, water, salt, and flour are mixed to knead a stiff dough, divided into meringue-sized balls and rested.
- Each dough ball is rolled out thin to the size of a pastry sheet with a hand rolling pin.
- The rolled dough sheets are boiled in salted boiling water for 1 minute in turn, and immediately shocked by placing them in icy cold water.
- The dough sheets, drained of water, are layered in a tray greased with melted butter, with melted butter brushed between layers. The cheese and parsley filling is added to the middle, the top layers are completed, and it is baked until golden.
Practical notes before you go
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- Menus and hours can change; confirm before you go.
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