What are the Ingredients for Dried Beypazarı?
5 kilograms of flour
1 kilogram of butter
2 liters of milk
200 g yeast
10g cinnamon
salt
How to Make Dried Beypazarı
Flour, butter, milk, yeast, cinnamon and salt are mixed together to obtain dough. The prepared dough is rested for 40-45 minutes. It is made into long round sticks with a thickness of 4-5 cm. The resulting round sticks are cut diagonally, 8-9 cm long, placed on a tray and placed in the oven over medium heat. When it turns slightly pink, remove it from the oven and let it cool. After cooling for 25-30 minutes, the dried ones are placed on the tray, put back into the oven at medium heat, and cooked and dried. After it is removed from the oven and cooled, it is stored in a moisture-free environment. Note: The state after the first firing process is called “Yaşkuru”.
Source: Ankara Provincial Directorate of Culture and Tourism
Source: Ankara Local Flavors, Ankara Governorship Provincial Culture and Tourism Directorate
