Siron, a dish from Gumushane and Bayburt, is made by boiling thinly rolled yufka and layering it with garlic yogurt. It resembles manti but has no filling; its flavor comes entirely from the yogurt and hot butter. The yufka is folded while still hot, right after boiling. Once cooled, the sheets stick together and their layers will not separate.
Knead the flour, water, and salt into a medium-firm dough that does not stick to your hands. Divide it into six balls and round them. Cover with a damp cloth.
On a floured surface, roll each ball into a 30 cm circle, thin enough to see light through it when held up.
Bring salted water to a boil in a wide pot. Add the yufka sheets one at a time and boil each for 1–2 minutes, until it rises to the surface and turns matte. Lift it out with a slotted spoon, dip it into a bowl of lukewarm water, and remove it immediately.
Whisk the strained yogurt with the grated garlic. Do not use yogurt straight from the refrigerator; cold yogurt will split on the hot yufka.
Lay one yufka sheet on a serving platter and spread some garlic yogurt over it, then fold the sheet into quarters. Repeat with all six sheets, arrange the folded pieces side by side, and spoon the remaining yogurt over them.
Melt the butter in a small pan. When it starts to foam, remove it from the heat and stir in the Turkish red pepper flakes and dried mint for 10 seconds. Pour it over the siron before the spices darken, and serve immediately.
Divide the kneaded dough into balls and let them rest, covered, for 30 minutes. Dough that has not rested will spring back as you roll it, making it difficult to get the yufka thin. Allergens: Contains wheat (gluten), milk, and dairy products.
Yufkaları haşlarken tek tek attım, üst üste koyunca yapıştılar. Yoğurdu ılık kullanmak da katlarken kaymayı önlüyor. Tereyağını kızdırıp üstüne pul biber atarken ocağı kapattım, kaynayan yağda pul biber anında kararıyor ve acılaşıyor.
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