Clotted-cream and beet-leaf saj börek
Ingredients
- 220 gWheat flour
- 6 gSalt
- 150 gWater
- 170 gClotted cream
- 100 gBeet greens
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 flour34%
- Clotted cream26%
- Water23%
- Beet greens15%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Knead a dough with the flour, salt and water and divide it into six balls.
Roll one ball out thin; spread clotted cream on half of the sheet and lay beet leaves over it.
Fold the other half over and press the edges with your fingertips.
Cook both sides on the saj.
Prepare the remaining balls the same way and serve hot.
Where this recipe comes from
From a published work: quantities come from Nermin Erkoyuncu, Konya İli Çumra ve Karapınar İlçelerinde Türkmen Yemekleri ve Yemek Kültürü Üzerine Bir Araştırma (Selçuk Üniversitesi yüksek lisans tezi, 2006); the method is written in our own words.
- Nermin Erkoyuncu, Konya İli Çumra ve Karapınar İlçelerinde Türkmen Yemekleri ve Yemek Kültürü Üzerine Bir Araştırma (Selçuk Üniversitesi yüksek lisans tezi, 2006)Accessed: November 4, 2026
Last changed: November 1, 2026