Turkish cuisine · Dough, Pasta & Rice

Sıron

Layered yufka diamonds from Bayburt with browned butter, garlic yogurt and toasted walnuts.

Ingredients · for 4 servings

• 4 sheets yufka pastry
• 500 g yogurt
• 3 cloves garlic
• 120 g butter
• 80 g walnuts
• 1 tsp pul biber (Turkish chili flakes)
• 1 tsp dried mint
• 2 tsp salt

Instructions

1. Let the yogurt come to room temperature, crush the garlic with 1 tsp salt into a fine paste and stir smoothly into the yogurt; roughly chop the walnuts.
2. Bring a wide pot of plenty of water and 1 tsp salt to a boil; cut the yufka sheets into strips about 15 cm wide.
3. Simmer the strips one at a time in the boiling water for 30–40 sec. until soft and pliable, lift out with a slotted spoon and briefly rinse in cold water.
4. Layer the drained strips slightly overlapping in a flat dish and cut into diamonds of about 5 cm with a sharp knife.
5. Brown the butter in a pan over medium heat for 4–5 min. until it turns hazelnut-brown, then let the walnuts and crumbled mint steep in it for 30 sec.
6. Spoon the garlic yogurt over the warm diamonds, pour the walnut butter over the top, sprinkle with pul biber and serve immediately.