Thin dough ribbons fry into bow shapes, then dip into grape molasses syrup for an old Yörük dessert from Izmir.
35 min prep 25 min cook
Keeps the screen on · step-by-step guide · built-in timer
Knead the flour, egg, water, and salt into a firm dough.
Rest the dough covered for 15 minutes.
Boil the molasses, sugar, and water for 8 minutes to make a warm syrup.
Roll the dough very thinly and cut into long strips.
Fold the strips like bows or roll them into spirals.
Fry the dibile in 175°C oil for 3 minutes, until golden.
Dip the hot dibile into the warm syrup and lift them out.
Serve immediately with walnuts and cinnamon.
💡 Tip: Rolling the dough very thin lets the dibile puff crisp in the oil without turning hard.
🍽️ Serving suggestion: Lift from the warm syrup and serve with walnuts and cinnamon alongside tea.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~330
kcal calories
6
g protein
52
g carbs
11
g fat
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.
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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