Adapted from Yemek ve Kültür #43

Crushed Fresh Almond Wraps, from Buldan, Denizli, and surroundings


500 g Fresh Almonds from Denizli

100 g local fresh Mediterranean hackberry buds [Celtis australis]

10 free range chicken eggs from Denizli chickens

1 bunch scallion

1 bunch flat-leaf parsley

200 g unsalted fresh goat’s cheese

1 Turkish coffee cup of extra-virgin olive oil

Salt to taste

8 Rounds of Yufka [Filo-esque flatbread]


Put the Mediterranean hackberry buds, the fresh almonds and salt into a pine mortar. Crush. Chop the greens and add them to the mortar. Crush. Peel and chop the eggs and add them to the mortar. Finally, let’s add the olive oil to the paste and mix well. Spread the paste on the yufka. Roll up and eat.


This can only be made in the spring when fresh almonds are available. The recipe can also be made without cheese [in fact, this version includes fresh goat’s milk cheese in the list of ingredients, but omits the cheese from the preparation]. There are in Turkey a wide variety of preparations using different techniques that include fresh almonds. The wisdom of the elders tells that in season this is a taste not to be missed. It is said to bring wellness and freshness to the body.