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IngredientsMethod

Four closed kaymak-filled pastries with kaymak on top, on a blue patterned plate on a terrace overlooking tiled rooftops.
Aksaray style

Last updated:

Last updated:

Kaymak-Filled Pan Pastries

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Çiğleme

Çiğleme from Aksaray: small rounds of plain flour-and-water dough filled with fresh kaymak, folded closed and cooked slowly in a pan, then served hot with more kaymak on top. It differs from an egg-filled pastry that shares the name.

Prep
30 min
Cook
25 min
Rest
15 min
Total
1 hr 10 min
Servings
4

Ingredients

Equipment

Roll the rounds with a thin rolling pin (merdane). A non-stick frying pan suits the slow cooking over low heat without oil.

Method

  1. Mix the flour and salt, then work in the water to make a soft dough.

  2. Cover the dough and let it rest for 15 minutes.

    15–15 min

  3. Divide the dough into 16 small pieces and roll each into a small round with a thin rolling pin.

  4. Put a dessert spoonful of kaymak in the center of each round, fold the dough over and press the edges to close. Keep the remaining kaymak for serving.

  5. Cook in a dry non-stick frying pan over low heat, turning, until both sides are cooked through.

  6. Serve hot with the remaining kaymak on top.

Cooking guidance

Keep the heat low so the pastries cook through before the outside darkens.

Press the edges firmly closed so the kaymak stays inside as it warms.

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