Kurdish Pastry Recipe


For dough;

  • 1 kg of flour
  • 1 full tablespoon of salt
  • 700 ml of water (3.5 cups)

To Add While Preparing;

  • 150 grams of butter
  • 1/2 (half) glass of oil

For the above;

  • Powdered sugar

Preparation Of

First, it is cooked until the smell of butter comes out. Sunflower oil is added on top and left to cool.
With the second ingredient (flour, water, salt) the dough is kneaded until it releases your hand and is smooth.
Then the dough is taken out of the kneading bowl and kneaded for another 5 minutes by pressing and rotating it with both hands on the table.
In this way, the dough gets a better consistency.
The dough is divided into 6 meringues. The meringues are rolled out to the size of a dessert plate with the help of a rolling pin or roller.
The rolled dough is placed in a small tray and 1 tablespoon of the cooled oil is poured on it and rubbed all over. Another dough is put on it and oil is applied again. This process is done until the dough is finished. The oiled dough is left to rest for 20 minutes (this time may be shortened or extended according to the temperature of the air)
The table or table where the pastry will be made is well lubricated with only sunflower oil.
One of the dough is taken to the table, starting from the middle and rolled out by hand in a controlled manner towards the edge.
This process will be much easier with two people.
Spread the butter mixture proportionally on the dough that is rolled out to the size of a table.
It is closed by holding the right side of the dough and centering it to the left. (At this stage, it will be useful to hold your tray on top of the dough and adjust the size of the dough according to the tray). Then the bottom
upwards, and finally the upper part downwards.
The dough prepared in the size of a tray is placed on the tray greased with butter. Spread 2 tablespoons of butter mixture on top.
It is rolled out in the same way for other doughs and placed both on top and on the tray, and then placed on top of each other by oiling the intervals.
Bubbles will form spontaneously in the dough.
While applying oil on it, care is taken not to burst these bubbles.
When the last dough is ready, it is put on the tray by turning it upside down because it looks beautiful.
After the top is oiled again, it is baked in a preheated 200-degree oven for 15 minutes, then lowered to 180 degrees and baked for another 15 minutes.
After it is fried like a pomegranate, it is taken out of the oven.
After the pastry goes away for 10 minutes, it is first cut into square slices and then these slices into small pieces with kitchen scissors.
You can add lots of powdered sugar to it and serve it to your loved ones.
I hope you try it and enjoy it!

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