Friday, 01 December 2023
“Sıkma”; from Konya Cuisine

“Sıkma”; from Konya Cuisine

It is a kind of traditional dish called 'Sıkma' in Ereğli district of Konya. “sıkma” still prefers today. The “sıkma” is made with ingredients such as flour, yoghurt, salt and water and is rolled out thinly. The dough is then stuffed with ingredients such as red pepper, potatoes and moldy cheese. “Sıkma” is widely sold in the Konya region and is known as a popular dish. After being wrapped tightly as phyllo, it is consumed as sliced and bite-sized eaten.


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


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.