Tekman apricot sauté with hazelnuts (Kayısı Açma)
Ingredients
- 1,000 gDried apricot
- 46.1 gSunflower oil
- 14.4 gButter
- 150 gHazelnut
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
- Dried apricot83%
- Hazelnut12%
- Sunflower oil 4%
- Butter 1%
Ingredients by weight, heaviest at the bottom.
Method
Sauté the apricots in the butter and oil for a few minutes until they soften.
Transfer the sautéed apricots to a plate, scatter the crushed hazelnuts over them and serve.
Where this recipe comes from
From a published work: quantities come from Atatürk Üniversitesi Turizm Fakültesi ve Kuzeydoğu Anadolu Kalkınma Ajansı, Erzurum-Erzincan-Bayburt (TRA1 Bölgesi) İllerinin Yöresel Yemek Envanterinin Çıkarılması ve Kitaplaştırılması (2013); the method is written in our own words.
- Atatürk Üniversitesi Turizm Fakültesi ve Kuzeydoğu Anadolu Kalkınma Ajansı, Erzurum-Erzincan-Bayburt (TRA1 Bölgesi) İllerinin Yöresel Yemek Envanterinin Çıkarılması ve Kitaplaştırılması (2013)Accessed: November 4, 2026
Last changed: November 1, 2026