Entree: Turkey – Eastern Anatolia – Siron (Rolled thin-dough parcels baked or steamed and served with garlicky yogurt and spiced butter)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Total 55 min

Ingredients

- 8 yufka or phyllo sheets, about 8 oz (225 g)
- 2 tbsp (30 ml) olive oil
- 4 tbsp (60 g) unsalted butter, divided
- 1/2 cup (120 ml) water
- 2 cups (480 g) plain yogurt
- 2 cloves garlic, minced
- 1 tsp (5 g) fine salt, divided
- 1 tsp (2 g) crushed red pepper flakes or Turkish pul biber
- 1/2 tsp (1 g) ground sumac (optional)
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) mild red pepper paste (biber salçası) or substitute tomato paste
- 2 tbsp (30 ml) neutral oil (for frying/basting)
- Fresh parsley or dried mint for garnish

Instructions

1. Preheat the oven to 375°F (190°C). If using phyllo, keep sheets covered with a damp towel to prevent drying.
2. Stack the yufka/phyllo sheets and cut them into 2–3 inch (5–7.5 cm) wide strips. Roll each strip tightly into a cigar-shaped tube and set aside.
3. Heat 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter in a skillet over medium heat. Quickly brown the rolled tubes in batches for 1–2 minutes per side to set their shape; transfer to a baking dish, packing snugly.
4. Mix 1/2 cup (120 ml) water with 1 tbsp (15 ml) olive oil and 1/2 tsp (2.5 g) salt; pour over the rolls to lightly steam them during baking. Dot remaining 2 tbsp (30 g) butter melted over the top.
5. Bake 18–22 minutes until the outer layers are lightly golden and the interiors are tender. Remove from oven and let rest 5 minutes.
6. Meanwhile, whisk the yogurt with minced garlic, 1/2 tsp (2.5 g) salt, and sumac (if using). Adjust seasoning and keep chilled until serving.
7. In a small pan, melt 3 tbsp (45 g) butter with tomato paste and red pepper paste over low heat until fragrant and well combined; stir in red pepper flakes and remove from heat.
8. To serve, spoon a generous layer of garlicky yogurt onto each plate, arrange the baked siron rolls on top, and drizzle the hot spiced butter over the yogurt (the butter will sizzle). Garnish with parsley or dried mint.
9. Serve warm. Leftovers refrigerate up to 2 days; reheat gently to avoid drying the yogurt topping.