Wallnut Bun

Sample Dishes from Turkish Cuisine

Wallnut Bun (Cevizli Çörek)

Preparation

Sift flour in a large bowl, reserving 1 cup flour. Sprinkle with salt; mix. Make a hole in center. Combine yeast and sugar in a small bowl. Add 1/4 cup of warm water; stir. Pour into hole in center of flour. Cover yeast with some flour. Let stand for 10 minutes to rise. Stir in remaining water, blending throughly. Knead for 5 minutes to form a medium soft dough. Cover and let rise in a warm place for 1 hour or until double in bnlk. Saute fınely chopped onions in oil for 10 minutes stirring occasionally, Remove from heat. Stir in walnuts, and minced parsley. Season with salt and pepper; mix well. Divide into 2 portions. Set aside. Place dough on lightly floured board. Divide into 2 portions with floured hands. Roll each portion out with a rolling pin in 2 1/2 mm (1/8 inch) thick. Brush with oil. Spread walnut fılling over pastry sheet. Roll up tightly. Seal well pinching edges together. Arrange on a lightly oiled baking pan by twisting rolled pastry shaping into a helical form. Tuck end under. Flatten lightly with hand in 1 cm (1/2 inch) thick. Prepare other portion of dough in same manner. Combine slightly beaten egg and yogurt, blending well. Brush pastries with this mixture. Bake in a moderate oven for 30 minutes or until golden brown. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

This bread is widely consumed in Amasya, Çorum, Kayseri, Tokat an Yozgat provinces. It is usually served between meals, or during Ramadan with tea and hoşaf in southern provinces. Toasted sesame seeds are substituted for walnuts. In some recipes bolied potatoes are used instead of walnuts.