Sıkma is a traditional dish from the Ereğli district of Konya, still enjoyed today. It is made from ingredients like flour, yogurt, salt, and water, which are mixed to create a thinly rolled dough. The dough is then filled with ingredients such as red pepper, potatoes, and moldy cheese. Widely popular in the Konya region, sıkma is sold throughout the area. Once the dough is tightly wrapped, similar to phyllo, it is sliced into bite-sized pieces for consumption.

Ingredients

For the Dough:

  • 1 dessertspoon of dry yeast
  • 2 cups of warm water
  • 1 cup of yoghurt
  • 1 dessertspoon of granulated sugar
  • 1 and a half teaspoon of salt
  • 5 and a half cups of flour
  • Half a tea glass of olive oil (sunflower oil if desired)

For the Stuffing:

  • Moldy cheese
  • Boiled potatoes
  • Parsley
  • 1 teaspoon of red pepper
  • Salt

Recipe

  • Put warm water, yeast, sugar, yoghurt, olive oil and salt in a large kneading bowl and mix. Slowly add flour and let the mixture absorb.
  • Cover the dough, which becomes a homogeneous mixture, with a stretch film and leaven for 40 minutes.
  • Boil the potatoes. Crush the boiled potatoes in a bowl and add the finely chopped parsley, black pepper, red pepper and salt. In another bowl, crush the moldy cheese, add parsley and spices.
  • Cut mandarin-sized pieces from the dough and spread it 30 cm in size -slightly thicker than the ravioli dough- with a roller on a floured workbench.
  • Heat your burn-proof and non-stick pan. Cook the dough pieces in the heated pan so that they become perforated.
  • Put some potato mixture into dough pieces, spread it thin and long, then wrap the dough tightly. Continue this process for the cheese mixture.