Kırklareli-Style Dızmana with Fresh Curd
The Kırklareli provincial culture office lists dızmana with ekşimik in its regional home cooking competition. This home version uses fresh lor curd for the filling and plain yogurt and butter on top. The 12 rolls rise side by side in one pan and serve 6. Allow 25 minutes of hands-on prep, 65–95 minutes for both rises and 25–30 minutes in the oven. Allow up to 120 minutes before baking, including both rises. How do I tell when the dough has risen enough?For the first rise, judge by volume. During the second rise the rolls puff up and the gaps narrow. Give the dough more time in a cool room. Related recipe and regional referenceErzurum-style stuffed chard with lor · Türkiye Culture Portal, Kırklareli regional cooking competition · Migration Letters (Göç Dergisi), foodways of immigrants from Bulgaria Nutrition uses the catalog entry for the lor in this version. The sodium total may be incomplete because the catalog lacks sodium data for salt and some other ingredients.
Ingredients
Ingredients
Step-by-Step Method
Knead the dough
Mix 400 g flour, 6 g instant yeast and 6 g salt. Add 245 g lukewarm water and 20 g sunflower oil. Knead for 8–10 minutes, until smooth, elastic and slightly tacky.
Let the dough rise
Cover the bowl. Let the dough rise for 45–65 minutes, until roughly doubled. It may take longer in a cool kitchen.
Fill the rolls with curd
Grease a 23 × 30 cm metal baking pan with the remaining 5 g sunflower oil. Divide the dough into 12 pieces. Flatten each in your palm, divide 180 g curd evenly among them and pinch the edges together firmly. Set the rolls in the pan seam side down.
Proof and add the topping
Cover the pan for 20–30 minutes, until the rolls are visibly puffy. Meanwhile heat a conventional oven to 190 °C. Whisk 170 g yogurt with 25 g melted, lukewarm butter. Spread the mixture over the risen rolls.
Bake and rest
Bake on the middle rack for 25–30 minutes, until golden on top and browned around the edges. Pull open a roll near the middle. The crumb should look soft and airy, with no wet, sticky dough. Rest in the pan for 5 minutes and serve warm.
Chef's Tips & Tricks
Drain any loose liquid from the curd before filling. A dry, crumbly filling makes it easier to pinch the dough shut.