Banduma-Islama
Our Kastamonu tour is over and we arrived home tonight. It was an incredibly productive trip so that I could get to know Kastamonu cuisine closely and visit almost all of the historical places. Except for the 3 recipes I posted "minus" I also had the opportunity to taste a local drink and egg tarhana.
I also bought from Kastamonu Cuisine, the raw material of sour, from plum syrup, which has a structure between molasses and fruit pulp :) Egg Tarhana for original wet Kastamonu TarhanaI will try it at home as soon as possible.
Tell me, don't tell, but "banduma i.e. don't get wetLet me talk about it as much as I can.
Kastamonu women roll out Banduma's phyllo at home, but you don't live in Kastamonu, or if you don't know how to make yufka (which is a really hard job), consult your phyllo and don't have it 1 day in advance. moist dry dough you can order.
A lot of butter is used in the production of Banduma, you can adjust it according to your own wishes, but the only thing that makes it taste better is butter.
Finally, if your butter is unsalted, add salt to your food. Our travel notes with photos are coming soon :)
Ingredients for Banduma-Islama Recipe
- 4 dry phyllo (you can order phyllo dough)
- 2 chicken breasts
- 1 liter chicken stock
- 100 g butter
- 1 cup crushed walnuts
- (Salt if your butter is unsalted)
How to Make Banduma-Islama Recipe?
- First, take the chicken broth in a deep pot and boil it with a little more than 1 liter of water.
- Roll each of the pastries in 3 finger widths. Cut the wrapped phyllo at intervals of 4 finger widths.
- Take the boiled meat out of the water and shred it.
- Dip the pieces of phyllo you prepared in hot chicken broth and wet it thoroughly (the phyllo will be completely wet) and transfer it to the serving plate.
- Continue the same process until all the phyllo pieces are gone. Melt the butter.
- Arrange the soaked phyllo on the serving plate and sprinkle the shredded chicken pieces on it.
- Pour the melted butter on the serving plate and serve hot, sprinkled with walnuts.
Hello, if you add plenty of black pepper to the chicken broth in which the phyllo is dipped, and if the chicken is lean, add some butter, you will add flavor to its flavor. I wanted to share what I know as a humble Kastamonu bride. Love.
HELLO
WHEN SAYING YUFKA, ARE YOU TALKING ABOUT BREAD?
We haven't tasted the banduma yet. My father is also very curious, my mother is thinking how to make it.. We are thinking of learning from the net and making it.. I hope it will be delicious..
A friend from Kastamano did this and it's still in my mouth, it's perfect in one word, I'm in loveiii offf
mrblar,
The signature on the pictures is missing an "r". They should have kitchens but they have kitchens :)
hello,
nurcihan
thanks nur :) let me re-edit the photo :)
I love this taste. We had a neighbor from Kastomonu, we learned from him. But I think not everyone can eat it :D
You're right, tuba is a bit of a heavy dish, but I say it should be tasted at least once :)
My wife is from Sinop, they also have their local food. I strongly recommend. an incredible taste, when chicken, chicken broth, butter and phyllo are combined, and walnuts.. something super...
Greetings, my favorite food is Banduma. I am a person who knows the Sinop region well. I introduce all the beauties of Kastamonu to Sinop. Whatever is related to sour apple potato garlic and pumpkin walnut type Kastamonu, I gave the recipe and introduced it to most people and to the aunt's place, the ravioli shop.
Nila, I met my wife when I got married with this flavor.
I kept the preparation a little busy until last year, I was always eating it when my mother-in-law came, but when I decided that the delicious taste must be made often, I started making it.
I strongly recommend it to everyone who does not eat and do not eat, you will love it..