Sarigi Burma Recipe

What are the materials for twisting the turban? 1 tea glass of milk 1 tea glass of yoghurt 1 tea glass of olive oil 1 egg ¼ teaspoon salt 2 tablespoons lemon juice (or 3 tablespoons vinegar) 3.5-4 cups of flour To roll out the dough: 2 cups wheat starch 1 cup flour Inner material: 2.5 cups crushed walnuts 250 g butter 1 tea glass of olive oil Sherbet material: 2 cups molasses 1 glass of water

How It Is Made

First, the syrup for the dessert is prepared; Molasses and water are mixed and boiled for 10 minutes, then the pot is removed from the stove and left to cool.

For the dough, yoghurt, milk, butter, egg, salt and vinegar are whisked in a kneading bowl, flour is poured on it and kneaded. If 3.5 glasses of water is not enough, half a glass of flour can be added. When the dough reaches a pulpy consistency, it is covered with a damp cloth and left to rest for 30 minutes.

Then, roll the dough into tangerine-sized balls and cover them with a damp cloth and let them rest for another 20 minutes.

Sprinkle starch on the meringues and roll them into thin sheets as thin as possible. After each phyllo is rolled out, crushed walnuts are spread on it, wrapped around a rolling pin, shrinked from both edges towards the middle, and removed from the rolling pin. The shrunken phyllo dough is placed in the middle of the round tray in a spiral shape, along with the next phyllo sheets.

Melt the butter, pour olive oil on it, and when it gets hot, pour it over the dough.

The tray is placed in the oven preheated to 190 degrees. The cooked phyllo dough is taken out of the oven, after the first heat passes, the cooled molasses sherbet is poured over it and served.

Source: Hülya Erol, Aksaray Culinary Culture and Local Dishes Book, Aksaray Governorship Provincial Culture and Tourism Directorate Culture Publications, Aksaray 2018