Turkish Layered Cheese Pastry
Ingredients
- 6 large eggs
- 4 cups flour
- 1 teaspoon salt
- 200 grams butter
- 1 small teacup olive oil
Filling
- Cheese of your choice
- Parsley
Preparation
Knead all the ingredients well, even if using a stand mixer, also knead on a counter by hand.
Roll the dough into a log and cut it into twelve equal pieces with a knife.
Roll out the dough pieces one by one to about 10-12 cm in diameter and cover them to prevent drying.
Stack the first two rolled doughs with flour in between and roll them out together to a size slightly larger than the tray.
Spread the dough sheets on a cloth-covered surface and cover them to keep them from drying.
Carefully drop each dough sheet into boiling water and cook for 1-2 minutes.
Use a strainer to transfer the dough from boiling water to cold water, then squeeze out the water by hand.
Grease a tray well and place the first layer, crumpling it towards the center.
Grease between each layer after boiling and placing.
On the sixth layer, add cheese and parsley.
Repeat the same process for six more layers on top.
Poke a few holes in the top with a knife.
Bake in a 180-degree oven for 30-35 minutes.
Tips
Ensure thorough kneading to incorporate hand technique.
Use plenty of oil between layers as it is crucial.
The dish may rise a lot during baking, so the holes help release steam.
Try making it this weekend without waiting for a holiday, or ask an Erzurum friend or their family to make it, as it's different from store-bought versions.
