In Turkey, these crunchy, savory cookies are commonly eaten in the afternoon with a hot beverage like tea. They are made in many different shapes and sizes, with various toppings such as black caraway seeds, sesame seeds, and poppy seeds.
As a group they are referred to as "tuzlular" ("salties") to distinguish them from sweet cookies. On Kandil (Islamic holy nights) these cookies are often served alongside Kandil Simidi (which is basically Turkish simit in cookie form). Bakeries sell boxes of these cookies to be shared with family and neighbors.
2 1/4 sticks butter, melted (250 grams)
5 1/2 oz plain yogurt (150 grams)
1 egg, split into white and yolk
1/2 Tbsp baking powder (5 grams)
2 Tbsp sugar (25 grams)
1 tsp salt (6 grams)
2 cups whole wheat flour
1 cup white flour
2 tsp mahlep (if you have it)
Small handful of çörek otu (black caraway) and sesame seeds for decorating
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Mix together melted butter, yogurt, egg white, baking powder, sugar and salt until you reach an even consistency batter.
- Slowly incorporate the first 1 cup of white flour and 1 1/2 cups of whole wheat of flour. If the dough is pliable and not too sticky, then do not add any more flour; however, if your dough is too sticky for shaping in your hands, add the flour.
- Knead into a soft dough and let rest for 15 minutes.
- Take dough onto clean surface and shape as desired. To make the traditional shape, take about a walnut size piece of dough and roll into a long rope. Make an "S" shape and then pinch ends together to "flatten" the "S" downward.
- Place shaped cookies onto parchment lined baking sheets. Brush with egg yolk and sprinkle with black caraway and sesame.
- Bake until golden brown and crispy.
Recipe adapted from Turkish Cultural Foundation.