Antakya kulce (small spiral rolls with fennel, nigella and sesame)
Ingredients
- 42 gFresh yeast (compressed)
- 200 gWater
- 12 gSalt
- 6 gSugar
- 1,000 gWheat flour
- 250 gButter
- 800 gOlive oil
- 150 gFennel seed
- 100 gNigella seeds
- 45 gSesame seed
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%
- Olive oil31%
- Butter10%
- Water8%
- Fennel seed 6%
- Nigella seeds 4%
- Sesame seed 2%
- Fresh yeast (compressed) 2%
- Salt 0%
- Sugar 0%
Ingredients by weight, heaviest at the bottom.
Method
Dissolve the fresh yeast with the salt and sugar in the 60 °C water.
Put the flour in a bowl and make a well. Add the yeast mixture and knead gently.
Melt the butter and mix it with 200 ml of the olive oil. Add to the dough and keep kneading.
Add the fennel (şumra), nigella seeds and sesame and knead into a soft dough. Leave it to rise.
Make 7 g pieces of dough. Roll them thin with the remaining olive oil, coil them into a spiral and press by hand to shape.
Place them apart on a greased tray and bake in a 200 °C oven for about 30 minutes.
30 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1603 (Hatay Valiliği)Accessed: November 3, 2026
Last changed: November 1, 2026