Yufka has many uses: it can be rolled up with a cold filling and eaten as a snack, dürüm; it can be cut into strips, rolled up with a filling and fried, sigara böreği; or sheets of yufka can be layered up with butter, spread with a savoury filling and baked in the oven, tepsi böregi; or it can be torn into strips and used to scoop up Anatolian food. It can take years of practice to learn how to fan out a perfect round of paper-thin yufka 25in/60em in diameter. Once quickly cooked on a hot griddle, the yufka can be stacked in a dry place for weeks. Before using it, soften it by sprinkling with a little warm water, folding it over and wrapping it in a cloth for 30 minutes.
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