Dizmana is a pastry with an extremely complex history. Also known as migrant pastry, dizmana is consumed with ayran in the summer and with tea in the winter. In other words, it can be both a meal and a treat to the guests who will come for tea…
Materials of Dizmana;
- Warm water (1 glass)
- Warm milk (1 cup)
- Oil (1 teacup)
- 1 pack of instant dry yeast
- 1 egg
- Sugar (1 teaspoon)
- Salt (1 teaspoon)
- Flour (5,5 cups)
For the interior mortar:
- 400 grams of curd cheese
- 4 tablespoons of oil
For the above;
- 2 cups of yogurt
- 1 egg
- 1 teaspoon of salt
- Half a teaspoon of oil
Preparation of Dizmana;
- Take warm water, warm milk and sugar in a bowl and add yeast to it.
- Whisk to dissolve the yeast.
- Add oil, salt and egg and continue whisking.
- Gather the dough by slowly adding flour.
- Cover and ferment for 1 hour.
- Break off not very large pieces from the dough that has been lubricated with oil and rolled it out.
- Flatten the rolled part by pressing it with your hand. Put a lot of curd on it and close it.
- Arrange them side by side on the greased tray without compacting them too much.
- Ferment on the tray for 15 minutes.
- Prepare the sauce by mixing the ingredients well in a bowl.
- Pour it generously with a spoon so that it fits all over.
- If you wish, you can sprinkle sesame or black cumin seeds.
- Bake in a preheated oven at 180 degrees until golden brown.
- After removing the pastry from the oven, lay a cheesecloth on it and let it rest.
- After resting, you can put it on plates for serving.
We can say that Dizmana is a recipe that came to Turkey thanks to immigrants, but we do not know from where this recipe spread. Our advice is that you should never speculate on this matter. Otherwise, if you say to a Thracian, “You had a very lucky childhood because you grew up with dizmana,” you may face harsh reactions. Bon Appetit!
As Expat Guide Turkey, we will publish fast, practical and delicious Turkish recipes to our visitors in the Food & Beverage category. Stay tuned.
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