It’s time for me to start travelling again. I have much more fun on my travels than when I am holed up in my loft, however gorgeous it is. And it is not in Shoreditch that I am going to push the door of a normal looking building to find rather good looking young men making yufka the way their fathers and grandfathers did before them. Or mothers and grandmothers as they would have done in earlier times. These guys were working on the ground floor of a regular building in Gaziantep in south eastern Turkey right next door to my favourite ice cream place, Ozgüler. I would have missed them if it wasn’t for the big sign advertising yufka. Unlike filo, yufka is slightly baked after being rolled out.

What is even more interesting is that once it is rolled out and partially baked on a saj, each sheet is dipped in water and then hung to dry as if it were washing. Once dry, the yufka sheets are piled up and sold by the weight to be used like filo pastry to make a whole variety of boreks. In the next post, I will discuss the different types of boreks and give you a recipe or two, using yufka like the one being made in the clips which I got from Turkey and keep in my freezer. I will also use some store-bought yufka which will be thicker but as I said, it is unlikely I am going to stumble across such an operation near me. Perhaps up in Green

In this

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It’s time for me to start travelling again. I have much more fun on my travels than when I am holed up in my loft, however gorgeous it is. And it is not in Shoreditch that I am going to push the door of a normal looking building to find rather good looking young men making yufka the way their fathers and grandfathers did before them. Or mothers and grandmothers as they would have done in earlier times. These guys were working on the ground floor of a regular building in Gaziantep in south eastern Turkey right next door to my favourite ice cream place, Ozgüler. I would have missed them if it wasn’t for the big sign advertising yufka. Unlike filo, yufka is slightly baked after being rolled out.

What is even more interesting is that once it is rolled out and partially baked on a saj, each sheet is dipped in water and then hung to dry as if it were washing. Once dry, the yufka sheets are piled up and sold by the weight to be used like filo pastry to make a whole variety of boreks. In the next post, I will discuss the different types of boreks and give you a recipe or two, using yufka like the one being made in the clips which I got from Turkey and keep in my freezer. I will also use some store-bought yufka which will be thicker but as I said, it is unlikely I am going to stumble across such an operation near me. Perhaps up in Green

In this

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