Sayfa Görseli


Migrant Pastry

Migrant Pastry


  • 1 cup of warm water
  • 1 cup of warm milk
  • 1 package of (10 g) instant yeast or 1/2 package of fresh yeast
  • 1 teaspoon of sugar
  • 5-6 cups of flour (you should add it gradually)
  • 4-5 tablespoons of vegetable oil
  • Salt


  • 1 cup of Muratbey Curd Cheese
  • 1 cup of grated Muratbey Fresh Kashkaval Cheese


  • 1 cup of yogurt
  • 1 egg
  • 1/3 cup of vegetable oil
  • 1 teaspoon of baking soda or powder

50-60 min


35-45 min




For the dough: In a large bowl, mix yeast, sugar, warm milk, and warm water. Sprinkle flour over the mixture to cover the top. Cover the bowl with a cloth and let rest for 5-6 minutes in a warm place. Knead the dough until the dough is smooth on the outside by adding the salt and flour, a small amount at a time. After you get a soft, not sticky dough, cover the bowl with a cloth and let the dough ferment in a warm environment for 30-40 minutes. After the dough is fermented, place the dough on the counter, oil your hands, and flatten the dough into a round disc without overworking it. Then, sprinkle the grated Muratbey Fresh Kashkaval Cheese and Muratbey Curd Cheese and shape the dough into rolls, taking care not to roll too tightly. Afterwards, divide the dough into small pieces. Place the rolls close together in a greased baking pan and use your fingers to gently press down on each roll. Cover and let it rest in a warm place for 15-20 minutes. Prepare the sauce while the dough is fermenting. In a different bowl, beat the yogurt, vegetable oil, egg, and baking soda. Then, pour the sauce you made over the fermented Dizmana dough and bake in a pre-heated oven at 180 degrees Celsius for about 35-40 minutes until golden brown. Baking times vary depending on the type of oven. Bake the rolls until the tops and bottoms are brown.

 *This tasty recipe was created by Vildan Vatansever, who we know as the writer of the delicious food recipes on We thank her for contribution.