It is one of the dishes that represent Aksaray traditional culinary culture.

Ingredients

• For the dough:
• 1 pack of fresh yeast
• 1.5 glasses of water
• 1 teaspoon of sugar
• 1 teaspoon of salt
• As much flour as possible
• For the Inside:
• 1 cup unsalted curd
• 1 cup grated cheddar
• 1 cup moldy cheese
• For the topping:
• 2 tablespoons of butter
• For the sherbet:
• 2 cups of sugar
• 2 glasses of water
• 1 tablespoon lemon juice

How It Is Made

Flour, sugar and water are mixed to knead the dough. Add salt and flour and knead until it reaches a non-sticky consistency. The dough is rested for 1 hour. Meanwhile, the sherbet ingredient is boiled to a thick consistency and left to cool. Take pieces the size of a lemon from the rested dough. First, an oval is rolled out with a rolling pin, then it is lengthened to two spans in length. The filling consisting of the cheese mixture is placed lengthwise and closed from both sides so that the cheeses are not visible. Bake in the oven at 200 degrees until golden brown. When it comes out of the oven, spread it with butter and cut it into 4 fingers wide. Sherbet is poured over it. (This pita is consumed for breakfast in Aksaray.)

Source: Aksaray Provincial Culture and Tourism Directorate Inventory (2007)

Aksaray Food Series

Aksaray Foods

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