Pastries and dough-based dishes
A specialty of Gaziantep cuisine, this layered pastry is made by spreading clotted cream and pistachios over delicate dough, folding it, and cooking it in a hot skillet. Served as a dessert or breakfast dish, its fine layers and rich filling make it an impressive treat for special occasions.
Knead the flour, water, and salt into a smooth, soft dough.
Shape the dough into a ball, drizzle with cooking oil, cover, and let it rest for half an hour.
Use your hands to stretch the rested dough as thin and translucent as possible.
Spread the clotted cream over half of the dough and sprinkle with the crushed pistachios and sugar. Fold the other half over it, then fold into a square.
Lightly grease a hot skillet and cook the pastry on both sides until golden. If the pan is too hot, the outside may brown before the clotted cream melts; cook over medium heat.
Important: Dust your hands generously with flour and stretch the dough slowly to keep it from tearing. Allergens: Contains wheat (gluten), milk/dairy, and pistachios (tree nuts). If the skillet is too hot, the dough may brown before the clotted cream inside melts; cook over medium heat.
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