Adana-Style Lamb Skewers
Hand-chopped lamb and tail fat grilled on flat skewers, with warm flatbread, charred vegetables and sumac onions.
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Yogurt Yufka Rolls
Siron
Lightly baked yufka rolls softened with hot water, topped with garlic yogurt and red pepper butter. Walnuts add an optional finish.
- Prep
- 20 min
- Cook
- 12 min
- Rest
- 0
- Total
- 32 min
- Servings
- 4
Ingredients
- 4 Fresh yufka sheets
- 1 ½ to 2 cups Hot water
- 2 cups Plain yogurt
- 2 cloves Garlic cloves, crushed
- Table salt, to taste
- 3 tbsp Unsalted butter
- 2 tsp Turkish red pepper flakes
- Chopped walnut kernels, optional, as needed
Method
Heat the oven to 350°F. Cut each yufka sheet in half and roll the halves loosely.
Cut the rolls into pieces two to three finger-widths long. Arrange them cut-side up in a baking dish.
Bake for 10–12 minutes, until the yufka is lightly dried.
Pour the hot water over the yufka gradually. Let the rolls soften for a few minutes.
Mix the yogurt with the garlic and table salt. Spread over the softened yufka.
Melt the butter in a small pan and warm the pepper flakes in it. Pour over the yogurt. Add walnuts if using and serve immediately.
Cooking guidance
Pour the water gradually so the yufka softens without turning mushy.
Keep the rolls loose enough for the water and yogurt to reach the layers.
Serve as soon as the yogurt and pepper butter have been added.
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