Ingredients
- 3 lumps of roasting (each lump weighs approximately 100–150 g.)
- Onion (medium size) 5 heads
- 100 g red pepper flakes
- enough salt
- 6 Meringue dough (one loaf each)
How It Is Made
The roasted meat is cut into small pieces, the onions are peeled, washed and then chopped thinly into rings. Mix the roasted meat, onion, red pepper flakes and enough salt and knead it. The ready-made stuffing is taken to the pita oven on a tray. The baker master spreads half of the round bread dough, spreads the stuffing on the dough so that it does not overflow, flattens it with his hand, and covers the other half on top and presses it with his hand. He extends the closed-mouthed speeches by stretching them slightly with both hands, and then puts them on the stove with a bread shovel. After cooking for approximately 15 minutes, the roasted hataps are ready to be served.
Source: Öncü,M. (2016). Adıyaman Cemile Culinary Culture. Adıyaman Promotion Foundation Publications (ATAV)
