Afyon-Style Green Lentil Bükme
This home adaptation keeps the poppy seed layers and lentil filling of Afyonkarahisar bükme and follows the Culture Portal’s oven method. Sunflower oil replaces suet, and ground blue poppy seeds replace yellow poppy seed paste. Makes 12 pastries, 6 servings. Allow about 55 minutes for preparation, including resting and filling, and 30–35 minutes in the oven. Start with cooked lentils. Why cool the filling?Drain the lentils well and spread the onion and lentil filling on a wide plate. A warm, wet filling softens the thin dough. Roll with light pressure on each pass to keep the layers from being compressed. Regional sources and related recipeAfyonkarahisar-style Sakala Çarpan soup · Türkiye Culture Portal, Bükme · TÜRKPATENT · Afyon Bükmesi Nutrition figures are estimates from the ingredient catalog. Sodium data for salt, water and poppy seeds and fiber data for poppy seeds are missing, so these totals may be incomplete.
Ingredients
Ingredients
Step-by-Step Method
Knead the dough
Combine 360 g flour, 200 g drinking water and 5 g salt. Knead for about 8 minutes until smooth and elastic. Cover and rest for 15 minutes.
Make the filling
While the dough rests, soften 80 g finely chopped onion in 15 g sunflower oil over medium heat for 6–8 minutes. Stir in 240 g drained cooked green lentils, 1 g salt and 1 g black pepper. Take off the heat and spread on a plate to cool.
Build the poppy seed layers
Finely grind 65 g blue poppy seeds in a spice grinder and mix with 45 g sunflower oil. Divide the dough into 2 equal pieces. Roll each into a roughly 30 cm square and divide the mixture between them. Fold opposite sides of the first square to the middle, then bring the other two sides in to form a parcel. Put it in the middle of the second square and wrap the same way. Cover and rest for 10 minutes.
Shape the parcels
Preheat a conventional oven to 200 °C. Cut the layered dough into 12 equal pieces with a sharp knife. Keeping the cut faces at the sides, roll each into a rectangle about 9 × 12 cm. Share the filling evenly down the middle of each. Fold the long sides over the filling with a slight overlap and set seam side down on parchment.
Bake until golden underneath
Brush the tops lightly with the remaining 10 g sunflower oil. Bake on the middle rack for 30–35 minutes. Take them out when the tops are golden and the bottoms are browned. Rest briefly on a wire rack to keep the bases crisp.
Chef's Tips & Tricks
Drain the lentils well and spread the onion and lentil filling on a wide plate. A warm, wet filling softens the thin dough. Roll with light pressure on each pass to keep the layers from being compressed.