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Recipes with thick yoghurt

3 recipes that use thick yoghurt, with photos, step-by-step instructions and cook times. The quickest, Kayseri yağlaması, takes 80 minutes. It is most often cooked with butter, garlic and onion.

Run out of thick yoghurt? Sour cream or buttermilk, same amount.

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Hingel

Hingel is the comfort food of Kars and Ardahan, on Turkey's high north-eastern border, where long winters made potatoes and butter everyday staples. Half-moon dumplings are filled with mashed potato and onion, boiled, then smothered in caramelised onions, garlic yoghurt and plenty of browned butter, much like manti but larger and softer. Common mistake: a wet potato filling that leaks through the seams; dry the boiled potatoes in the pan for a minute before mashing. Chef's tip: fry the onions slowly in the same butter you pour over at the end; it picks up their sweetness.

90 minTurkishPasta & Noodles
by KrazyBadal 0 views

Sinop mantısı

Sinop's mantı are not the tiny sealed parcels of Kayseri but larger squares pinched at the corners, filled with spiced beef mince and served in a deep plate with garlic yoghurt, crushed walnuts and a sizzling spoon of chilli butter. In the port town they are a cold-weather lunch, and the walnuts are what make them Sinop's own. Common mistake: boiling them too hard so they burst; keep the water at a lively simmer and cook until the filling is firm and reaches 71 °C. Chef's tip: let the dough rest a full 30 minutes; a relaxed dough rolls thin without springing back and the dumplings cook evenly.

85 minTurkishMeat
by KrazyBadal 0 views

Kayseri yağlaması

Kayseri families make yağlama for big gatherings and festival days: a tower of soft, thin flatbreads cooked on a griddle, each layer spread with a tomatoey beef mince sauce and garlic yoghurt, then cut into wedges like a cake. It sits somewhere between a lasagne and a stack of pancakes, and everyone eats it warm with ayran and pickles. Common mistake: letting the breads dry out while you cook the rest; keep them under a damp cloth so they stay pliable. The mince should be simmered until cooked through to 71 °C. Chef's tip: build the stack quickly while everything is hot, then rest it five minutes so the layers settle and cut cleanly.

80 minTurkishMeat
by KrazyBadal 0 views

Goes well with thick yoghurt