90 minKayseri manti
Beef dumplings cut chickpea-small, with garlic yogurt and chili butter.
Involved · 90 min
Afyon Bukesi (Poppy Seed Pastry)
A traditional pastry from Afyonkarahisar featuring layered dough and a rich poppy seed filling.
- Prep
- 40 min
- Cook
- 30 min
- Time
- 70 min
- Servings
- 6
- Calories
- 380
- Level
- Involved
- Heat
- Mild
- Region
- trk
- Vegetarian
Servings6
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 4 cups flour
- 1.5 cups warm water
- 1 tsp salt
- 1 cup crushed poppy seeds
- 1/2 cup vegetable oil
- 125 grams melted butterInstead: olive oil
- 1 egg yolk
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Knead flour, salt, and warm water in a bowl to form a soft dough, then let it rest for 20 minutes.
- 2
Divide the rested dough into 6 equal balls and roll each out to the size of a dinner plate.
- 3
Mix the melted butter and vegetable oil in a bowl, and brush this oil mixture between the rolled dough layers.
- 4
Thin out the poppy seed paste with some vegetable oil and spread it evenly over the buttered dough.
- 5
Roll the dough into a log, twist it into a snail shape, and place it on a baking tray lined with parchment paper.
- 6
Brush with egg yolk and bake in a preheated oven at 180°C (350°F) for about 30 minutes until golden.
Note. Thinning the poppy seed paste with oil makes it much easier to spread and ensures an even flavor distribution.
Questions
Which type of poppy seed is used for Afyon bukesi?
Traditional recipes prefer black or blue poppy seed paste.
Why does the dough need to rest?
Resting allows the gluten to relax, making the dough much easier to roll out.
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