Poppy-Seed Biscuits

Haşhaşli Çörek

Preparation info

    • Difficulty


Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

  • About

Haşhaşlı çörek, in some places known as haşhaşlı lokum, is much favoured in the hinterland of the Aegean region. This çörek, which has a different flavour because of the poppy seeds, is served at breakfast and tea and is also taken on picnics.


  • ½ tsp dried yeast
  • ¼ tsp caster sugar
  • 150 m


Let the yeast prove with the sugar in a little warm water. When it froths, add to the sifted flour and salt and blend to a dough. Leave to rise, then knock back and add the remaining water. Knead to a very soft dough.

Divide in two, cover and leave to rise for about 1 hour in a warm place. Ro