Devrekâni-Style Turkey Banduma with Fresh Yufka
Yufka rolls dipped in turkey broth are served hot with pulled turkey and walnuts. The registered method from Devrekâni in Kastamonu uses local turkey and dried yufka. This home adaptation serves 4 and uses boneless turkey thigh, fresh yufka and a heavy skillet on the stovetop. Allow 20 minutes to prepare and about 50 to cook. Nutrition figures are based on raw inputs and do not fully reflect unused broth or evaporation. Regional source and related recipeTÜRKPATENT: Devrekâni registry · Safe internal temperatures · Pumpkin coil börek with fresh yufka
Ingredients
Ingredients
Step-by-Step Method
Simmer the turkey
Cut 500 g turkey thigh into large pieces and add to a pot with 800 g water and 5 g salt. Bring to a boil, then lower the heat. Simmer for about 40 minutes until the meat pulls apart with a fork and the thickest part reaches at least 74 °C.
Separate meat and broth
Lift out the meat and shred it. Strain the broth and keep it hot. Put 250 g broth into a wide dipping bowl and reserve 100 g separately for the skillet.
Arrange the yufka
Roll 240 g fresh yufka loosely and cut into 3 cm pieces. Grease a heavy 26 cm skillet with 15 g of the 35 g butter. Dip each piece briefly in hot broth, let it drain and arrange in one layer.
Finish with turkey and walnuts
Spread the shredded meat and 60 g coarsely chopped walnuts over the yufka. Dot with the remaining 20 g butter and pour the reserved 100 g broth around the edge. Cook over medium-low heat for about 10 minutes until no liquid pools at the bottom and an edge lifted with a spatula is golden underneath. Serve hot.
Chef's Tips & Tricks
Why dip the yufka so briefly? Fresh yufka absorbs broth quickly. Test one piece: if it tears when you lift it into the skillet, dip the remaining pieces for less time.