Ingredients
- 6 eggs
- salt
- half glass of water
- 250 g butter
- 1 kg desalted cheese
- Half bunch of parsley
- Flour
How It Is Made
Make earlobe-soft dough with 6 eggs, salt, half a glass of water and as much flour as possible. Cover it with a damp cloth and let it rest for 30 minutes. Makes 8 pieces. The glands are opened to the size of a tray. After the dough dries slightly, it is boiled in boiling salted water. It is thrown into cold water. The water of the dough is filtered. A two-layer cheese and parsley mixture is placed on a greased tray, greased in between. After all the dough is finished, it is divided into four. Turn the tray on the stove and cook the bottom. Turn it upside down on another tray and fry the other side in the same way. After the pastries are divided into four on the tray and fried, they are cut into smaller square-shaped pieces and served.
Source: Amasya Governorship, Amasya Cuisine Book
