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Classic Turkish Cooking

By Ghillie Basan

Published 1995

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A traditional Anatolian flat bread baked in thin sheets on a griddle. The sheets can be stored for weeks, stacked in a dry place and reconstituted with a splash of water. Yufka can be eaten as a snack, cut and rolled into savoury pastries, layered and baked into savoury pies and an Anatolian sweet pastry. Sheets of filo can be used as a substitute in some recipes.