Rolls with Poopy Seeds

Sample Dishes from Turkish Cuisine

Rolls with Poopy Seeds (Haşhaşlı Nokul)

Flour4 1/2 cup500 gr
Salt1 tablespoon12 gr
Dry yeast3/4 tablespoon5.5 gr
Sugar1 teaspoon4 gr
Water (warm)1/4 cup50 gr
Egg1 piece50 gr
Yogurt1/5 cup45 gr
Milk (warm)3/4 cup150 gr
Poppy3/4 teacup60 gr
Margarine4 tablespoon40 gr
Suet (ground)4 tablespoon40 gr
Olive Oil4 tablespoon40 gr


Sift flour in a large bowl, reserving tablespoons. Add salt; mix well. Make a hole in center. Combine yeast and sugar in a small bowl. Add warm water; stir. Pour into hole in center of flour. Cover yeast with some flour. Let rise for 10 minutes in a warm place. Blend in egg and yogurt. Add milk gradually mixing thoroughly. Knead for 5 minutes to make a soft dough. Cover and let rise in a warm place for 45 minutes or until double in bulk. For fılling: Roast poppy seeds for 7-8 minutes in a skillet stirring constantly. Grind in a mortar (or in a grinder) until seeds are crushed and sticky with its oil. Melt margarine and suet. Add 2 tablespoons of olive oil. Stir in poppy seeds. Reserve 1/4 of mixture. Set aside. Place raised dough on a slightly floured board. Divide into 12 portions with floured hands. Shape into balls. Flatten each ball out 6- 7 mm (1/3 inch) thick with hand. Spread poppy mixture over dough. Roll into an oblong. Press slightly from both ends. Turn swirled ends up and down. Flatten slightly pressing with hand. Arrange on a baking pan 2 1/2 cm (1 inch) apart. Cover and let rise for 15-20 minutes. Brush with poppy mixture. Bake in a moderate oven for 30 minutes or until golden brown. Serve hot.

Servings: 12

Nutritional Value
(in approximately one serving)

Energy253 cal
Protein6,1 g
Fat10,6 g
Carbohydrates32,6 g
Calcium29 mg
Iron0,56 mg
Phosphorus69 mg
Zinc1 mg
Sodium406 mg
Vitamin A117 iu
Thiamine0,05 mg
Riboflavin0,08 mg
Niacin0,61 mg
Vitamin C0 mg
Cholesterol28 mg

Regional Characteristics:

These rolls are the most popular and well known kinds of yeast breads of Afyon province. Poppy rolls have an important place in Afyon cuisine. They are usually served for breakfast or between meals with tea, coffee, fruit juice or ayran. For easy shaping; roll raised dough into 22x30 cm (9x15 inch) oblong. Spread poppy mixture over. Roll up tightly beginining at wide side. Seal well pinching edges together. Cut roll into 2 1/2 cm (1 inch) slices. Proceed as instructed in recipe.