Yufkalı Büryan

Yufkalı büryan is actually known as a dish from the Siirt and Bitlis regions. However, those who immigrated to Eskişehir in the past have brought the phyllo burrito to the local tastes of Eskişehir. Büryan, which is generally prepared using red meat in restaurants, can also be prepared using white meat at home. In addition, although it is a taste of the eastern region, it stands out as a dish that has increased its flavor with different touches in Eskişehir.

During lunch breaks and practically similar to the wraps we buy from wrap shops, phyllo burrito is preferred by many people in terms of both its taste and its practicality. Curious about the taste of tourists, one of the first tastes they taste in Eskişehir, phyllo dough is consumed with turnip or ayran. Those who take a trip to Eskişehir should try this flavor in restaurants and restaurants in the region. The yufka büryan dish, which offers a special taste when eaten with ayran, can also become one of the indispensable tastes for those who eat it.

For the dough:

1 egg
2 tablespoons of yogurt
1 tablespoon of olive oil
For the flour as much as it takes with 1 teaspoon of salt:

1 chicken
2 cups of rice
A handful of peeled almonds
Currants, cinnamon, allspice, black pepper
1 teaspoon of sugar
1 medium onion
1 teaspoon of olive oil

Fabrication:

Mix the ingredients for the dough and knead it until you get a soft dough. After dividing this dough into 8 equal parts and making a ball, we cover it with a wet cloth and leave it for 30 minutes. In the meantime, boil the chicken and separate it from the bones and cut it into large pieces. On the other hand, we first fry the almonds in olive oil, put them on a plate, and then fry the onions in the same oil until they turn yellow. Add boiled rice and mix for 1-2 minutes. Then we add 3 glasses of chicken broth and cook it like rice. When the water is absorbed, we add other ingredients (meat, almonds, spices) on it. We roll out the dough we kneaded one by one with baklava style, starch and flour. We lay 4 phyllo dough on the tray by moving the edges, with oiling in between. We put the stuff we prepared in the middle. We crumple the other 4 phyllo dough and put it on top of each other by lubricating it. We fold the edges of the phyllo that is carried from the bottom and close it. We grease it and bake it in a hot oven until it turns pink. We serve it hot.