Erzurum salty lokum pastries
Serves 3035 minOfficial
Ingredients
- 125 gButter
- 73.7 gSunflower oil
- 245 gYogurt
- 100 gEgg
- 10 gBaking powder
- 550 gWheat flour
- 8 gSalt
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 flour49%
- Yogurt22%
- Butter11%
- Egg9%
- Sunflower oil 7%
- Baking powder 1%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Set aside the yolk of one egg for brushing on top.
Mix the butter, oil, yogurt, egg, baking powder and salt in a large bowl.
Add the flour little by little and knead until the dough is no longer sticky.
Roll the dough into long cylinders, cut into diamonds of about 8x3 cm and arrange on a tray.
Brush with the reserved yolk and bake in a 180 degree oven until golden on top.
35 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1368 (Erzurum Ticaret Borsası)Accessed: November 2, 2026
Last changed: November 1, 2026