Yufka
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Yufka is a versatile thin pastry dough in Turkey that is used in making börek and other Turkish dishes. It is also the dough that is used in making the yufka bread by cooking it on a saj.[1] Yufka is similar to Mexican tortilla, being an unleavened bread, the same term is used in Turkey for a single sheet of filo.[2]
In 2016, UNESCO recognized the "flatbread making and sharing culture" of Lavash, Katyrma, Jupka, and Yufka as an Intangible Cultural Heritage of Humanity, shared by Turkey, Azerbaijan, Iran, Kazakhstan, and Kyrgyzstan.[3]
History
[edit]Yufka was one of about two dozens of foods made of flour that Turks ate throughout the recorded history. They frequently stacked yufkas (or simply folded one) and added filling in between the layers. In the 11th century, a dictionary described yufka as "folded bread".[2] The filo eventually evolved from yufka sometime after the conquest of Constantinople, probably invented by the cooks in the Topkapi Palace.[4]
References
[edit]- ^ AYLİN ÖNEY TAN (May 22, 2013). "Beautiful and versatile thin dough: The story of Yufka". Hurriyet Daily.
- ^ a b Sousanis 1983, p. 13.
- ^ Flatbread making and sharing culture: Lavash, Katyrma, Jupka, Yufka, UNESCO
- ^ Sousanis 1983, p. 14.
Sources
[edit]- Sousanis, Marti (1983). The Art of Filo Cookbook: International Entrées, Appetizers & Desserts Wrapped in Flaky Pastry. Aris Books. ISBN 978-0-943186-06-1. Retrieved 2025-06-13.
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