Thursday, 23 May 2024
From Seljuk cuisine to Konya cuisine; Piruhi

From Seljuk cuisine to Konya cuisine; Piruhi

Piruhi is a kind of practical ravioli from the Seljuks. Piruhi remaining from the Seljuks is also an important type of ravioli for Konya cuisine.


  • 1 egg
  • 1 tea glass of warm water
  • 1 dessertspoon of salt
  • 2,5 cups of flour

For the Stuffing:

  • 150 gr white cheese (optionally meat.)
  • 1 small-sized onion
  • Half a glass of chopped parsley

For Dressing:

  • 60 gr butter
  • 1 tablespoon of tomato paste


Whisk the egg, water and salt in a bowl. Slowly add flour and knead. Separate the dough into the lumps, cover it and let it rest for 30 minutes. Grind the cheese with a fork. Chop the onion and mix it with the cheese. Add chopped parsley. Spread the dough on a floured surface. Cut squares with a width of 6 cm. Place the cheese mixture on the ends and close it in a triangle shape. Press the edges with the fork to make them stick. Cook in boiling salted water until tender. Melt the butter in a frying pan and fry with tomato paste. Put the ravioli on the serving plate. Pour the tomato sauce on top and serve hot.