Gümüşhane-Style Siron with Fresh Yufka
For Gümüşhane siron, griddle-cooked yufka is folded, cut into short rectangles and dried. This home adaptation uses ready-made fresh yufka and a brief bake in place of drying. Arrange the pieces flat and finish with yogurt, butter and walnuts. Allow 20 minutes to prep and about 18 minutes to cook for 4 servings. How long should siron sit after adding yogurt?A short rest gives the yogurt time to seep into the folds. If the middle of a piece still seems dry, spoon a little more yogurt over it. Regional reference and related recipeErzurum chard rolls with yogurt · TÜRKPATENT Gümüşhane siron register · Türkiye Culture Portal Nutrition estimates use catalogue data. Sodium is missing for fresh yufka and strained yogurt, and the yogurt has no fibre value in the catalogue.
Ingredients
Ingredients
Step-by-Step Method
Fold and cut the yufka
Heat a conventional oven to 180 °C. Lay out 240 g fresh yufka. Tuck the rounded edge in and fold the sheet over itself from one side to make a strip about 4 cm wide. Press lightly to flatten the folds and cut crosswise into 2 cm pieces.
Bake the yufka pieces
Lay the rectangles broad-side down in a single layer in a baking dish about 24 cm across. Bake for 14–18 minutes until the edges are lightly golden and the layers feel dry. Take them out as soon as the thin edges colour.
Loosen the yogurt
Whisk 320 g strained yogurt with 80 g drinking water until smooth and slow to flow off a spoon. Add the water gradually so you can check the consistency.
Add the toppings and serve
Melt 30 g butter in a small pan over low heat. Spread the yogurt evenly over the yufka straight from the oven. Wait 5 minutes. Drizzle on the melted butter, scatter over 35 g roughly chopped walnuts and serve warm.
Chef's Tips & Tricks
Choose fresh yufka intended for börek. Dry, paper-thin baklava pastry behaves differently with these folds and timings.