Vegetarian
What else can I make with these ingredients?
This recipe may contain allergens
Mantı
Hard 1 hr 50 min~380 kcal 6/10
🥟
Artvin Silor
Thin yufka sheets are rolled, sliced, toasted, moistened, and finished with garlicky yogurt and butter for Artvin's comforting silor.
Hard⏱️ 1 hr 40 min📖 1 min readServes 4~420 kcal🇹🇷 Turkish🌍 Full translation
45 min prep 35 min cook 20 min rest
- #For Guests
- Vegetarian
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h 40 min- Prep45 min
- Resting/Marinating20 min
- Cooking35 min
Ingredients
4 servings
Quick:
For the dough
- 3 su bardağı(~600 ml) Flour
- 1 adet Egg
- 0.5 su bardağı(~100 ml) Milk
- 0.5 su bardağı(~100 ml) Water
- 1 tatlı kaşığı(~10 ml) Salt
For the topping
- 0.5 su bardağı(~100 ml) Hot water
- 2 su bardağı(~400 ml) Yogurt
- 2 diş Garlic
- 3 yemek kaşığı(~45 ml) Butter
- 1 çay kaşığı(~5 ml) Red pepper flakes
What else can I make with these ingredients?
Instructions
- 1
Knead the flour, egg, milk, water, and salt into a medium-firm dough.
- 2
Rest the dough for 20 minutes so it becomes elastic enough to roll thinly without tearing.
20 min20:00 - 3
Divide the dough into balls, roll them into thin yufka sheets, and cook them lightly on a griddle or in a pan.
- 4
Roll the yufka sheets, slice them 2 cm thick, and arrange the pieces upright in a tray.
- 5
Toast the yufka rolls in a 190°C oven for 15 minutes.
15 min15:00 - 6
Drizzle the hot water over them little by little and soften for 5 minutes.
5 min05:00 - 7
Mix the yogurt with crushed garlic and spread it over the softened yufka.
- 8
Foam the butter with red pepper flakes, drizzle it over the yogurt, and serve hot.
2 min02:00
💡 Tip: If you use ready-made yufka, choose sheets closer to griddle yufka thickness rather than very thin ones; thin sheets fall apart when moistened.
🍽️ Serving suggestion: Top with garlicky yogurt and butter foamed with red pepper flakes, then serve warm on a Black Sea breakfast table with tea if desired.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Calcium
- Vitamin B12
Nutrition (per serving)
~420
kcal calories
15
g protein
55
g carbs
16
g fat
Protein 14%Carbs 52%Fat 34%
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Gluten
- Milk
- Egg
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Artvin Silor make?
This recipe serves 4.How long does Artvin Silor take?
Prep 45 minutes, cooking 35 minutes, including 20 minutes of passive resting; 100 minutes in total.Is Artvin Silor difficult?
This recipe is rated hard.How many calories does Artvin Silor have?
Approximately 420 kcal per serving. Protein: 15g, carbs: 55g, fat: 16g.Which allergens does Artvin Silor contain?
This recipe contains Gluten, Milk, Egg. Check it against your dietary needs.How many ingredients does Artvin Silor need?
This recipe needs 10 ingredients.
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