Afyon velense dried-dough squares with garlic yogurt
Ingredients
- 480 gWheat flour
- 150 gEgg
- 10 gSalt
- 27.4 gOlive oil
- 250 gWater
- 6 gGarlic
- 300 gStrained yogurt
- 30 gButter
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Wheat flour38%
- Strained yogurt24%
- Water20%
- Egg12%
- Butter 2%
- Olive oil 2%
- Salt 1%
- Garlic 0%
Ingredients by weight, heaviest at the bottom.
Method
Pour the flour onto the counter, make a well in the middle, break in the eggs and mix.
Add the olive oil, salt and water and knead until smooth. Cover with a thin cloth and let it rest.
Take palm-sized pieces of dough and roll them into thick sheets about 60 cm across. Cut the sheets into squares of about 2 cm, lay them on a tray and leave to dry.
Boil the dried squares in a pot, lift them out with a skimmer, drain and place on a serving plate.
Crush the garlic, mix it into the yogurt and pour it over the squares.
Melt the butter in a pan and pour it over the garlic yogurt, then serve. It can be eaten hot or cold.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 737 (Afyonkarahisar Belediyesi)Accessed: November 3, 2026
Last changed: November 1, 2026