Kütahya tosunumu (lentil-filled poppy seed pastry)
Ingredients
- 1,000 gWheat flour
- 30 gSalt step 1
- 500 gWater
- 250 gPoppy seed paste
- 184 gSunflower oil
- 150 gButter
- 250 gGreen lentils
- 10 gSalt step 4
- 5 gGround black pepper
- 5 gDried spearmint
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 flour42%
- Water21%
- Green lentils10%
- Poppy seed paste10%
- Sunflower oil8%
- Butter 6%
- Salt 2%
- Dried spearmint 0%
- Ground black pepper 0%
Ingredients by weight, heaviest at the bottom.
Method
Knead the flour, salt and water into a medium-soft dough and rest it for 5-10 minutes.
5 minMix the poppy seed paste with the sunflower oil. Bring the butter to room temperature.
Divide the dough into four pieces of about 400 g. Roll each very thin, spread with butter, then with some of the poppy mixture (keep some for the top). Fold the edges in into a parcel and rest 30 minutes.
30 minBoil the lentils until soft and drain. Mix in the salt, black pepper and mint and let it cool.
Roll the rested pieces about 1 cm thick and cut into 10x10 cm squares. Put a tablespoon of lentil filling on each, fold the top and bottom edges over and place on a tray.
Brush the tops with the reserved poppy mixture and bake at 200-220 °C for 20 minutes.
20 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1665 (Kütahya Ticaret Borsası)Accessed: November 2, 2026
Last changed: November 1, 2026