Babiko

Mr. Engin Erdem sent us a wonderful recipe, I really loved it, I want to try it as soon as possible no matter how calorie it is. Thank you so much for sharing this delightful recipe with us. 

Materials:

Whole Wheat Flour (Normal Flour can also be used) as much as it takes
Su
Butter Half Pack (125 gr)
Yogurt, enough to make ½ liter of thick buttermilk
Salt
Semolina (optional) ½ Cup
Garlic (Wild garlic recommended) 4 heads
Egg 1 Piece
Tomato Paste 1 Tablespoon

Fabrication:

Flour is kneaded with salt, semolina and water to form bread dough. Dough 1,5
It is flattened to the thickness of a finger and approximately 30 cm in diameter.
It is given a round cube shape. Egg on top to brown it well
It is applied by mixing with tomato paste. 20 minutes at 250°C
Bake in a heated oven until the dough is firm. From yogurt
Ayran is made and crushed garlic is put in it. While making ayran
It should be done by adding warm water over a light fire. Baked dough
After removing from the oven, you can put small pieces in a round container by hand.
it is divided into pieces, as you can divide the whole dough,
by carving it 2 fingers thick from the edges and leaving the base
you can also divide it so my advice is this second one. Because of the food
You can heat and eat the leftover base for breakfast the next day (of course, plenty of
provided that you do not go out due to garlic). The crumbly pieces are a
heaped in the form of a hill, firstly garlic buttermilk and
Served with melted butter.

The greatest pleasure of eating Babiko is to eat churned from a single tray.

Bon Appetit!