Kahramanmaraş çiriş börek (meatless, with wild asphodel shoots)
Ingredients
- 400 gWheat flour
- 100 gWater
- 10 gActive dry yeast
- 7 gSugar
- 10 gSalt step 1
- 1,000 gÇiriş (wild asphodel) shoots
- 12 gPepper paste
- 100 gOnion
- 36.5 gOlive oil
- 4 gGround black pepper
- 2 gRed pepper flakes
- 3.5 gSalt step 4
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
- Çiriş (wild asphodel) shoots59%
- Wheat flour24%
- Onion 6%
- Water 6%
- Olive oil 2%
- Salt 1%
- Pepper paste 1%
- Active dry yeast 1%
- Sugar 0%
- Ground black pepper 0%
- Red pepper flakes 0%
Ingredients by weight, heaviest at the bottom.
Method
Knead the flour, water, dry yeast, sugar and salt into a dough that does not stick to your hands. Cover and leave in a warm place for about 1 hour to rise.
1 hChop the onion and fry it in the olive oil for about 5 minutes until pink. Add the pepper paste and fry for 1-2 more minutes.
5 minRemove the membranes at the tips and the outer leaves of the çiriş shoots. Wash them and chop finely into pieces about 2 cm long.
Add the chopped çiriş to the onion mixture and stir lightly. When it releases its juices, add the chili flakes, black pepper and salt and cook about 5 minutes until soft. Cool the filling to room temperature.
5 minMake balls about 5 cm across from the dough. While the griddle heats, roll each out to about 30 cm, put about 200 g of filling on one half, fold into a half circle and press the edge to seal.
Cook the böreks on the griddle on both sides and serve hot.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1547 (Kahramanmaraş Büyükşehir Belediyesi)Accessed: November 2, 2026
Last changed: November 1, 2026