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Hakkari kade (walnut-filled flour pastry)

Serves 8Official

Ingredients

  • 1,000 gWheat flour step 1
  • 750 gButter step 1
  • 200 gWalnut
  • 138 gSunflower oil step 1
  • 25 gSalt step 2
  • 2,000 gWheat flour step 3
  • 500 gWater
  • 400 gButter step 3
  • 92.1 gSunflower oil step 4
  • 40 gFresh yeast (compressed)
  • 30 gSugar
  • 30 gSalt step 3
  • 150 gEgg
  • 100 gSesame seed

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

Start cooking

Allergens

Allergen information is not complete yet.

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

Cross-section

  1. Wheat flour55%
  2. Butter21%
  3. Water9%
  4. Sunflower oil 4%
  5. Walnut 4%
  6. Egg 3%
  7. Sesame seed 2%
  8. Salt 1%
  9. Fresh yeast (compressed) 1%
  10. Sugar 1%

Ingredients by weight, heaviest at the bottom.

Method

  1. For the filling, melt and heat the sunflower oil and butter in a deep pot. Add the flour little by little and roast it.

  2. When the mixture starts turning brown, add the walnuts and salt and roast. Leave to cool at room temperature.

  3. For the dough, put the flour in a bowl and make a well. Add the melted butter, water, yeast, sugar and salt. Knead into a soft dough that does not stick to your hands.

  4. Gather the dough into a ball with the sunflower oil and rest at room temperature for about 30 minutes.

    30 min

  5. Divide the dough into 8 pieces, stretch each by hand, add the filling and close. Rest for 10 minutes.

    10 min

  6. Flatten each piece to palm size and press patterns into the edges and top by hand.

  7. Brush with egg and sprinkle sesame. Bake in an oven heated to 160-180 °C until the top and bottom are cooked.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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