Elazığ stone-bread dessert with walnuts and syrup
Ingredients
- 250 gWheat flour
- 100 gEgg
- 851 gMilk
- 325 gWater step 3
- 5 gActive dry yeast
- 5 gSugar step 3
- 5 gSalt
- 750 gWater step 1
- 1,000 gSugar step 1
- 100 gButter
- 250 gWalnut
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
- Water30%
- Sugar28%
- Milk23%
- Walnut 7%
- Wheat flour 7%
- Butter 3%
- Egg 3%
- Active dry yeast 0%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
For the syrup, boil the sugar and water in a pot for 10 minutes, then let it cool.
10 minBeat the eggs with the salt using a wooden spoon for 4-5 minutes. Add the milk and stir.
4 minDissolve the yeast and sugar in the lukewarm water and add to the mixture. Add the flour to get a runny batter.
Melt the butter. Grease the heated griddle with a cloth dipped in the melted butter. Ladle 100 g of batter onto it and cook about 2 minutes on each side. Repeat with all the batter.
4 minDip the cooked breads in the cooled syrup and lift them out, then brush with melted butter. Layer in a tray and sprinkle walnuts on the second and fifth layers.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1440 (Elazığ)Accessed: November 2, 2026
Last changed: November 1, 2026