Sıkma (curd cheese filled griddle flatbread rolls, Mersin)
Ingredients
- 1,000 gÇökelek curd cheese
- 220 gOnion
- 228 gOlive oil
- 60 gParsley
- 10 gPaprika
- 5 gSalt
- 250 gWater
- 2,000 gWheat flour
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 flour53%
- Çökelek curd cheese27%
- Water 7%
- Olive oil 6%
- Onion 6%
- Parsley 2%
- Paprika 0%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Chop the onions very finely and fry them in the olive oil.
Turn off the heat and mix the curd cheese, parsley, red pepper and salt into the onions.
Beforehand, knead the dough from the flour and salt.
Roll the dough out with a rolling pin to the size of a bazlama.
Cook the rolled bazlamas on a griddle or non-stick pan; do not let them dry out too much.
Fold one end of each cooked bazlama about two fingers thick, put a tablespoon of the curd filling on the folded part, roll it up and squeeze it by hand.
Serve hot.
Where this recipe comes from
From a published work: quantities come from Öktem, Ş., Turizm Sektöründe Standart Reçetelerin Önemi Kapsamında Bir Çalışma: Mersin Yöresel Yemekleri; the method is written in our own words.
- Öktem, Ş., Turizm Sektöründe Standart Reçetelerin Önemi Kapsamında Bir Çalışma: Mersin Yöresel YemekleriAccessed: November 4, 2026
Last changed: November 1, 2026