Yufka

 ( Turkish Cuisine ) 

Yufka is a versatile thin pastry dough in Turkey that is used in making börek and other Turkish food. It is also the dough that is used in making the saj bread by cooking it on a Tava. Yufka is similar to Mexican tortilla, being an unleavened bread, the same term is used in Turkey for a single sheet of filo.

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. Flatbread making and sharing culture: Lavash, Katyrma, Jupka, Yufka, UNESCO

Yufka are thicker than filo sheets, and are prepared differently,

(2019). 9781760873066, Allen & Unwin. . ISBN 9781760873066

yet the terms are sometimes used interchangeably.

(2026). 9781556529542, Chicago Review Press. . ISBN 9781556529542

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History 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". The filo eventually evolved from yufka sometime after the conquest of Constantinople, probably invented by the cooks in the Topkapi Palace.

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Sources

• Marti Sousanis (1983). 9780943186061, Aris Books. . ISBN 9780943186061

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