Elazığ sırın (yufka rolls with garlic yogurt and butter)
Ingredients
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
- Yogurt57%
- Wheat flour28%
- Butter7%
- Water7%
- Garlic 1%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Knead the flour, water and salt into a soft dough and rest 30 minutes.
30 minDivide the dough into balls of about 50 g. Roll into very thin 50-60 cm sheets and cook on a griddle on both sides.
Fold each sheet in half, roll up and cut into 6 cm pieces. Stand them tightly upright in a tray.
Mix crushed garlic into the yogurt until smooth.
Pour the garlic yogurt gradually to cover the whole tray, then drizzle with hot melted butter. Serve warm.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1355 (Elazığ Ticaret ve Sanayi Odası)Accessed: November 2, 2026
Last changed: November 1, 2026