The name of this Ottoman recipe literally means ‘rolled turban’. In the sultan’s kitchen the cooks would twist the pastry into a shape that resembled what they saw on the heads of the aristocrats around them. We’re giving you a simpler version, but keeping the name.
We’ve already said Gaziantep has the greatest makers of baklava in Turkey and therefore the world, but other parts of Turkey approach baklava in different ways. On the Black Sea they use hazelnuts and their own butter, and they make the baklava into a roll shape. I’ve decided to use walnuts instead of hazelnuts, because I’m not from the Black Sea.
Sift the flour into a mixing bowl and make a well in the middle. In a separate bowl, whisk the eggs, milk, vegetable oil, yoğurt, salt, baking powder, vinegar and
Melt the butter in a frying pan over high heat (or microwave for 30 seconds). Brush a baking tray with a little of the melted butter.
Divide the dough into ten billiard-sized balls. Dust your work surface with the potato flour to prevent sticking. Place a ball of dough on the work surface and flatten the dough using a thick rolling pin, being careful not to let the dough stick. Roll the dough out as thin as possible, stretching it into a square about
Place a straightened wire coat hanger (or a very thin rolling pin at least
Cut across the row of concertinas four times to divide each cylinder into five rolls, each about
Carefully place the baking tray over medium
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