A practical Tunceli mountain dish of dried yufka pieces folded with buttery onion, garlic yogurt, and pepper oil.
18 min prep 16 min cook
Keeps the screen on · step-by-step guide · built-in timer
Break the dried yufka into large pieces.
Drizzle the hot water over the yufka pieces, cover, and wait for 5 minutes.
Finely chop the onion and brown it in butter for 6 minutes.
Add the moistened yufka to the onion pan and toss for 4 minutes.
Whisk the yogurt, garlic, and salt until smooth.
Transfer the dogmec to a serving plate and spread the garlic yogurt on top.
Foam the red pepper flakes in the remaining butter for 30 seconds and drizzle over.
💡 Tip: Only moisten the yufka with hot water; too much water makes the dogmec texture mushy.
🍽️ Serving suggestion: Serve hot with garlic yogurt, buttered red pepper flakes, and shepherd's salad.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~390
kcal calories
12
g protein
50
g carbs
16
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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