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Elazığ stone-bread dessert with walnuts and syrup

Serves 8Official

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.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Water30%
  2. Sugar28%
  3. Milk23%
  4. Walnut 7%
  5. Wheat flour 7%
  6. Butter 3%
  7. Egg 3%
  8. Active dry yeast 0%
  9. Salt 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. For the syrup, boil the sugar and water in a pot for 10 minutes, then let it cool.

    10 min

  2. Beat the eggs with the salt using a wooden spoon for 4-5 minutes. Add the milk and stir.

    4 min

  3. Dissolve the yeast and sugar in the lukewarm water and add to the mixture. Add the flour to get a runny batter.

  4. 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 min

  5. Dip 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.

Last changed: November 1, 2026

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