90 minKayseri manti
Beef dumplings cut chickpea-small, with garlic yogurt and chili butter.
Involved · 90 min
Kastamonu Bandirmasi
A traditional dish from Kastamonu cuisine, made with dried yufka sheets soaked in chicken broth, topped with shredded chicken and melted butter.
- Prep
- 30 min
- Cook
- 45 min
- Time
- 75 min
- Servings
- 4
- Calories
- 650
- Level
- Moderate
- Heat
- Mild
- Region
- kastamonu
- Vegetarian
Servings4
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 dried yufka sheets
- 1 whole chicken
- 150g butterInstead: olive oil
- 2 liters water
- 1 tsp salt
- 1 tsp black pepper
- 1 cup crushed walnuts
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Place the chicken in a pot, add water and salt, and boil until tender.
- 2
Remove the cooked chicken from the pot and shred the meat from the bones.
- 3
Break the dried yufka into medium-sized pieces and arrange them on a large tray.
- 4
Pour the hot chicken broth over the yufka to soften them.
- 5
Sprinkle the shredded chicken and walnuts over the softened yufka.
- 6
Heat the butter in a pan, pour it over the dish, and serve.
Note. To prevent the yufka from becoming mushy, ensure the chicken broth is very hot but only pour enough to lightly moisten the sheets.
Questions
Which type of yufka is used for Bandirma?
Special yufka sheets that are dried on a griddle, specific to the Kastamonu region, are used.
Can something else be used instead of chicken broth?
The original recipe uses chicken broth, but meat broth can also be used as an alternative.
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