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Yogurt-filled saj börek

Serves 630 minFrom: Nermin Erkoyuncu, Konya İli Çumra ve Karapınar İlçelerinde Türkmen Yemekleri ve Yemek Kültürü Üzerine Bir Araştırma (Selçuk Üniversitesi yüksek lisans tezi, 2006)

Ingredients

  • 220 gWheat flour
  • 6 gSalt step 1
  • 150 gWater step 1
  • 250 gStrained yogurt
  • 100 gWater step 2
  • 6 gSalt step 2
  • 50 gOnion
  • 50 gEgg
  • 1 gPaprika
  • 85 gClotted cream

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Strained yogurt27%
  2. Water27%
  3. Wheat flour24%
  4. Clotted cream9%
  5. Egg 5%
  6. Onion 5%
  7. Salt 1%
  8. Paprika 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Knead a dough with the flour, salt and water and split it into six balls.

  2. Mash the yogurt with the water; add the salt, onion, egg, red pepper and clotted cream and mix well.

  3. Roll out one ball, spread the yogurt mixture on half, fold the other half over and press the edges with your fingertips.

  4. Cook both sides on the saj; prepare the other balls the same way.

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.

Last changed: November 1, 2026

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