You can eat hand rolled fresh water pastry every day of the week in the House of Culinary Culture, the peaceful place of the historical Alanya Castle We share our recipe with you to try those who trust themselves. But Fatma Hanım’s hand is different from us
WATER BREAD
INGREDIENTS
For 1 medium-sized tray (sini);
Ingredients for the dough:
13 eggs
1 teaspoon salt
As much flour as it takes
To spread between the phyllo pastry
200 g butter
2 cups of oil
Ingredients for the filling
1 kg cheese
1 bunch of parsley
BUILDING
Prepare the dough by mixing the egg, salt and flour. The dough should be a little bit harder than earlobe consistency. Divide the dough into 10 meringues. Roll out 8 meringues into tray size and boil each leaf in salted water. Two of the 10 meringues are not boiled, those leaves will be placed on the top and bottom of the pastry as dry. 4 of the 8 boiled and cooled in cold water phyllo sheets are laid on the bottom dry sheet. Spread a small amount of butter and olive oil mixture between each sheet. After the 5th leaf, mix the cheese and finely chopped parsley for the filling, spread the mixture on the 5th phyllo, spread the butter between the remaining 4 boiled phyllo sheets and cover the filling, and finally cover the dry (unboiled) leaf on the top. Cook the pastries on both sides by turning the cooked side upside down on the stove or charcoal at medium moving heat. The cooked pastries are sliced and served.
