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Water Pastry
It is known as water pastry in almost every region of our country. Only water pastry made in Erzurum has a special feature. The pastry dough is broken in such a way that an egg touches each node (piece). The dough is kneaded vigorously for at least half an hour. The dough is rolled out according to the size of the tray. The thinness of the pastry is important for the flavor of the pastry. The bottom of the tray is oiled, the first dough that is rolled out is laid under the tray without boiling. The yufkas are thrown into boiling water and left for one minute. The dough that comes out of the hot water is thrown into the cold water bowl. The dough that comes out of there is placed on the tray after the water is removed with a dry cloth. Melted butter is poured between the dough. After half of the dough is laid out, plenty of cheddar cheese (string cheese) and parsley are sprinkled on the tray. The remaining dough is boiled, oiled and placed on the tray. The phyllo placed on it cannot be boiled. It is then slowly fried on the stove. After one side is fried, turn it over and fry the other side in the same way. It is served hot.
