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The dough, obtained by mixing yeast, flour, and water into a fluid consistency, is usually cooked early in the morning in the culture of Yenice. It gets its name from the sizzling sound it makes while cooking on the hot griddle. To taste this pastry, which is consumed with molasses or honey in rural Karabük, you can find local breakfast spots using the Map.
Ingredients
- 3 cups of flour
- 2.5 cups of warm water
- 1 packet of dried yeast
- 1 teaspoon of salt
- Vegetable oil for greasing the griddle
Preparation
- Whisk flour, yeast, salt, and warm water in a deep bowl until it reaches a smooth, thick fluid consistency.
- Let the mixture ferment covered at room temperature for about 30 minutes.
- Lightly grease the heated griddle or non-stick pan.
- Pour a ladle of the liquid batter and cook both sides until porous holes form.
Practical notes before you go
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3
Food
Yenice Cullaması
One of the most rooted pastries of the Yenice cuisine, Cullama is known throughout Karabük for the perfect harmony of chicken meat and handmade dough sheets. This delicacy is typically prepared on special occasions and served with hot melted butter on top.
Food
Yenice Bean Soup
An indispensable part of winter months in the villages of Yenice , this nutritious soup is made from dried local beans. Reflecting the legume richness of Karabük cuisine, the soup stands out with its thick consistency.
Food
Yenice Goce Soup
Prepared using cracked wheat (goce) and yogurt, this traditional soup is the historical energy source of Yenice forest workers. It ranks among the most authentic soup varieties of Karabük cuisine.