Black Sea Rolled Baklava

Sariği Burma

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Preparation info

  • Difficulty

    Medium

  • Makes

    50 pieces

Appears in

Anatolia

By David Dale and Somer Sivrioglu

Published 2015

  • About

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.

Ingredients

  • 500 g (1 lb 2 oz) plain (all-purpose) flour
  • 3 eggs
  • 100 ml ( fl oz) milk
  • 100 ml ( fl oz) vegetable oil
  • 3 tablespoons plain yoğurt
  • pinch of salt
  • 1 tablespoon baking powder
  • 1 tablespoon white vinegar
  • 150 g ( oz) butter
  • 100 g ( oz) potato flour
  • 600 g (1 lb 5 oz) walnut kernels, roughly ground
  • 500 g (1 lb 2 oz) sugar
  • juice of ¼ lemon

Method

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 50 ml (1⅔ fl oz) of water to combine. Pour the egg mixture into the flour. Knead for 10 minutes to make a smooth dough, then cover the bowl with a damp cloth and leave to rest for 15 minutes.

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 40 cm (16 in) wide, using your hands and the rolling pin. Brush the stretched dough with butter and sprinkle with 50 g ( oz) of walnuts.

Place a straightened wire coat hanger (or a very thin rolling pin at least 50 cm/20 in. long) across the dough sheet, on the edge nearest you, and roll the sheet into a tight cylinder around the wire. Push the cylinder ends towards each other and squeeze into a crinkly concertina shape about 30 cm (12 in) long. Lift it onto the prepared baking tray. Gently pull the wire out. Repeat with the nine remaining balls of dough, tightly packing the concertinas into the tray. Preheat the oven to 180°C (350°F/Gas 4).

Cut across the row of concertinas four times to divide each cylinder into five rolls, each about 6 cm ( in) long. Reheat the remaining butter and then pour it over the pastry and between the cracks. Set aside the pastry tray for 10 minutes to rest and absorb the butter.

Bake for about 30 minutes, rotating the tray after 15 minutes to ensure even baking. Meanwhile, make the sugar syrup. Heat 600 ml (21 fl oz) of cold water and the sugar in a saucepan over medium heat. Add the lemon juice and bring to the boil, then reduce to a low simmer and cook for about 20 minutes until the mixture becomes thick and syrupy, being careful not to let it caramelise. Check the pastry regularly and remove it once the top is golden brown.

Carefully place the baking tray over medium heat for 1 minute, moving the tray around to ensure the base is evenly heated. Remove from the heat and immediately pour the hot sugar syrup over the hot pastry. Leave the sarığı burma to rest for 1 hour to absorb the sugar. Decorate the top with the remaining walnuts and serve.