Sarigi Burma

Sample Dishes from Turkish Cuisine

Sarigi Burma (Sarığı Burma)

Preparation

Combine sugar and water in a saucepan. Stir over low heat until sugar is dissolved. Boil gently for 5 minutes. Add lemon juice; stir. Boil for 1 minute. Set aside. Sift flour in a large bowl. Make a hole in center. Add eggs, oil, salt and water. Blend well. Make a medium stiff dough. Knead for 5 minutes or until smooth. Let stand covered for 5 minutes. Roll and cut dough into 12 pieces. Shape into balls. Cover balls with napkin. Roll each ball out as thin as tissue paper with a rolling pin (or a smooth long stick which is called "oklava" if available) Sprinkle with starch each time while rolling. Spread one sheet on board. Brush off starch. Sprinkle with fınely chopped nuts. Cut into half. Place a smooth long rolling stick on long edge of half pastry layer. Fold bottom edge over stick. Roll away until whole layer is rolled around stick. Hold stick between thumbs and index fıngers on both ends. Push rolled sheet gradually towards center from both ends. Pull wrinkled pastry off stick gently. Seal both ends pressing with fınger. Shape into pinwheel twisting around and starting from center on an ungreased round baking pan. Repeat same with remaining layers; twisting around, joining end of one to other and enlarging pinwheel. Arrange all wrinkled sheets until pan is full. Heat butter. Pour over pastry. Make in a moderate oven for 50 minutes or until golden brown. Remove from oven. Pour cold syrup over hot pastry. Cover and cool. Serve.

Servings: 18

Nutritional Value
(in approximately one serving)