Uşak Ulubey zini hamursuzu (poppy seed phyllo sweet)
Ingredients
- 2,500 gWheat flour
- 1,086 gWater step 1
- 25 gSunflower oil step 1
- 24 gSalt
- 20 gYogurt
- 20 gFresh yeast (compressed)
- 5 gDistilled white vinegar
- 1,500 gPoppy seed step 3
- 300 gPoppy seed step 3
- 300 gWater step 3
- 2,200 gSugar
- 50 gSunflower oil step 4
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
- Wheat flour31%
- Sugar27%
- Poppy seed22%
- Water17%
- Sunflower oil 1%
- Salt 0%
- Fresh yeast (compressed) 0%
- Yogurt 0%
- Distilled white vinegar 0%
Ingredients by weight, heaviest at the bottom.
Method
Mix the flour with the water, then add the yeast, salt, vinegar, yogurt and sunflower oil and knead into a medium-soft dough.
Divide the dough into 4 equal pieces, cover with a cloth and rest for 20 minutes. Make 13 dough balls in total and roll each into a thin sheet, 60 cm across and 2-3 mm thick.
20 minBlend both poppy seeds with the water in a mixer for 2-3 minutes to make a spreadable filling.
2 minGrease the tray and lay the first sheet. Spread 150 g of the poppy filling over it and sprinkle with 150 g sugar; repeat for 11 sheets. Lay the 12th sheet, add the remaining 450 g filling and 550 g sugar, cover with the 13th sheet, brush the top with oil and cut into diamonds.
Bake in an oven preheated to 180 °C for 45 minutes, turning the tray 60-90 degrees every 8-10 minutes.
45 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1774 (Uşak Ticaret ve Sanayi Odası)Accessed: November 3, 2026
Last changed: November 1, 2026