Turkish cuisine · Dough, Pasta & Rice

Bükme

Twisted pastry rolls from Mardin, filled with walnuts, spinach and cheese and baked golden brown in the oven.

Ingredients · for 6 servings

• 500 g flour
• 1 packet yeast
• 250 ml milk
• 100 ml olive oil
• 1 tsp sugar
• 2 tsp salt
• 300 g spinach
• 150 g feta
• 100 g walnuts
• 1 onion
• 1 egg yolk
• 1 tsp sesame seeds

Instructions

1. Dissolve the yeast and sugar in the lukewarm milk, let foam for 10 min., then knead with flour, salt and half the olive oil for 8 min. into a smooth dough and let rise covered for 45 min.
2. Wash the spinach, roughly chop and sauté with the finely diced onion in 1 tbsp olive oil for 4–5 min. until wilted; let cool and firmly squeeze out the liquid.
3. Crumble the feta, roughly chop the walnuts and mix both into the squeezed spinach; season with only a little extra salt, as the feta is already salty.
4. Divide the dough into six pieces, roll each out paper-thin on a floured surface into a rectangle of about 25 × 35 cm and brush with the remaining olive oil.
5. Spread the filling as a strip along the long side, roll the dough tightly into a log and twist it into a spiral; place all the spirals on a baking sheet lined with parchment paper.
6. Brush with beaten egg yolk, sprinkle with sesame seeds and bake at 190 °C for 25–30 min. until the surface is deep golden brown and crisp; serve lukewarm.