Blog
Which type to use for what, how to keep it supple, and what to make with it. No stories, just what you need in the kitchen.
Explained
The three types look alike and often get used interchangeably. That usually works, but not always: a sheet that is too thin for a generous filling tears, and a sheet that is too sturdy for gözleme turns tough. Here is what to watch for.
In practice
Yufka without preservatives dries out as soon as it stands in the open air. That is not a flaw but a consequence: there is nothing in it that holds on to the moisture. A few habits keep it good for days.
In the kitchen
Yufka is not a dish but a base. What you make with it depends on how you fold, roll or stack it. Four ways that come back in every Turkish kitchen.