Karaman 'kırma' yufka pie
Ingredients
- 500 gReady-made yufka (thin pastry sheets)
- 225 gLor cheese
- 360 gYogurt
- 100 gEgg
- 22.1 gSunflower oil
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
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
- Ready-made yufka (thin pastry sheets)41%
- Yogurt30%
- Lor cheese19%
- Egg8%
- Sunflower oil 2%
Ingredients by weight, heaviest at the bottom.
Method
Whisk the eggs and yoghurt together to make a sauce.
Spread the yufka sheets on the counter and brush with the sauce. Crumble the cheese and scatter it at intervals.
Gather opposite edges of each sheet and join them in the middle. Cut into pieces 5-6 cm wide and arrange in a tray from the outside in.
Stir the oil into the leftover sauce and pour it over the pastry. Shake the tray gently so the sauce runs between the pieces.
Bake in an oven preheated to 180 °C until golden on top. Serve hot or after it cools.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1420 (Karaman İl Tarım ve Orman Müdürlüğü)Accessed: November 3, 2026
Last changed: November 1, 2026