Made by filling a long-fermented sourdough with purslane and curd cheese before baking, this recipe is one of Turkish cuisine's more demanding baked goods. The extended fermentation gives the dough both flavour and a light, airy crumb.
Knead the flour, sourdough starter, warm water, olive oil and salt into a smooth dough.
Cover the dough and let it ferment for ninety minutes; this lets the sourdough fully raise it.
Mix the purslane, curd cheese and onion together.
Roll the dough out into a flat round, spread the filling, and fold up the edges.
Bake in an oven preheated to 240°C for twenty minutes, until the edges turn golden.
Do not roll out the dough before the fermentation time is up, or the airy texture will not develop. Allergens: contains gluten (flour) and dairy (curd cheese).
If you do not have a sourdough starter, a small amount of fresh yeast gives a similar result, though the flavour profile stays more neutral.
Admin DadaGastro · verified in test kitchenEkşi mayamı ilk kez bu tarifte kullandım ve doksan dakikalık mayalanma sonunda hamur gerçekten iyi kabardı. Kenarları biraz fazla pişirdim sanırım, bir dahakine on sekiz dakikada dener, o kadar koyulaşmasını beklemem.
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