“Flute” is the term for long, narrow pastries that resemble their musical namesake. Originating in Turkey, the flute pastry can be filled with a variety of flavors, be they dairy or meat, while retaining its unique shape.
Master Chef Yagil’s Tips:
• Seal your pastry and tuck the flap under the bottom. This results in a uniform shape and prevents the filling from spilling out.
• Garnish the dish with black and white sesame seeds and sumac, which adds both color and a tangy flavor.
Ingredients for the Dough: 8 cups flour 2 tablespoons dry yeast 1 egg 1/2 cup olive oil 3 tablespoons sugar 1 level tablespoon salt 2-3 cups warm water
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