Diyarbakır hand-pulled vermicelli
Ingredients
- 317 gWheat flour
- 3 gSalt
- 200 gWater
- 13 gClarified butter (ghee)
- 13.8 gSunflower oil
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 flour58%
- Water37%
- Sunflower oil 3%
- Clarified butter (ghee) 2%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Mix the flour and salt in a deep bowl. Add the warm water a little at a time.
Add the clarified butter and knead until the dough is elastic like chewing gum. Divide it into pieces and keep covered so it does not dry.
Put the oil in a small bowl. Take a piece of dough in your palm, grease it very lightly, roll it, then pull and stretch it thin with your fingers. Tear off thin strands in small pieces.
Spread the strands on a clean cloth so they do not stick together, and let them dry for a day.
24 hRoast the dried vermicelli in a pan or in the oven.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 865 (Diyarbakır Ticaret ve Sanayi Odası)Accessed: November 3, 2026
Last changed: November 1, 2026