Jarjun (Tunceli flour-and-milk batter fried in butter)
Serves 4From: Yüksel Işık, Tunceli Mutfağı (2012)
Ingredients
- 516 gMilk
- 1,000 gWheat flour
- 500 gButter
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 flour50%
- Milk26%
- Butter25%
Ingredients by weight, heaviest at the bottom.
Method
Stir the flour and milk together until you have a thick, pourable batter.
Melt the butter, pour the batter into it, and serve once it has browned.
Where this recipe comes from
From a published work: quantities come from Yüksel Işık, Tunceli Mutfağı (2012); the method is written in our own words.
- Yüksel Işık, Tunceli Mutfağı (2012)Accessed: November 4, 2026
Last changed: November 1, 2026