Gaziantep kuymak (roux pudding)
Ingredients
- 106 gWheat flour
- 26 gClarified butter (ghee)
- 169 gSugar
- 801 gWater
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
- Water73%
- Sugar15%
- Wheat flour10%
- Clarified butter (ghee) 2%
Ingredients by weight, heaviest at the bottom.
Method
Put half of the ghee in a pot with the flour and roast, stirring constantly, until pink. Let the roasted flour cool.
In a separate bowl, dissolve the sugar in the water.
Add the sweet water to the cooled flour a little at a time, whisking until smooth.
Return to the heat and cook over medium-low, stirring constantly, until the raw flour smell is gone and it is as thick as boza.
Divide the hot kuymak into bowls, melt the remaining ghee and pour over, then serve hot.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 620 (Gaziantep'i Geliştirme Vakfı)Accessed: November 2, 2026
Last changed: November 1, 2026