Ingredients
- 3 kg flour
- 1.5 teaspoons of dry yeast
- 1 tablespoon of salt
- As much water as it takes
- 1 kg crushed poppy seeds
- 3 cups oil
- 500 g walnuts
- 1 egg to brush on top
How It Is Made
Place flour and ingredients in a small bowl. Knead the dough as soft as an earlobe with warm water. It is left to rest by covering it with a clean cloth to ferment. Make 4 meringues from the dough that has been fermented for about 1 hour. Roll out the meringues to a thickness of 0.5 cm with the help of a dough board, and spread 1 amount of the prepared mixture on top. In a separate place, the second meringue is prepared in the same way and placed on top of the first meringue. When the third and fourth meringues are prepared in the same way, they are all lined up on top of each other. It is cut into 5 cm strips. The cut strips are bent and placed on a greased tray, either flat or round, and brushed with beaten egg. It is cut with a knife at 10 centimeter intervals. 10 min. It is rested and put into the oven and served when it is golden brown.
Source: Amasya Governorship, Amasya Cuisine Book
