Are there any dishes that your mom used to cook often when you were a child, but you forgot to make them now?
This is one of those dishes for me. Mom used to make them for breakfast when I was with them and I would dream about these warm sandwiches at night! I don’t know how but I left these tasty guys in those years. I remember them only when mom surprised us with these one morning during their last visit. I just remembered how much I loved them and I still don’t understand how come I forgot them.
There may be different versions of these sandwiches in other cuisines with different names. It is called sikma in Turkish and it’s very popular in the south of Turkey. If you happen to travel there one day, don’t get surprised when you see women making these sandwiches on the way to towns and villages –most probably in tents. It would be a great rest after a long drive. You don’t need to look for restaurants there, just stop when you see the sign ‘sikma-ayran’ showing a tent.
(Image taken from here)
The best part of these shed-like places is that they start to make and bake the sandwiches just when you order. You also have the chance of watching how the woman rolls the dough out (and how quick!) and how another woman bakes it on a sheet of iron on wood fire.
(image taken from here)
These sandwiches can be made with any filling you like. Cheese, potatoes and green olive salad are the common ones here. They are often served with ayran, if not tea. Ayran is a cold drink made from yogurt and I’m planning to write about it soon.
I love to have this mixture at breakfast too! So yummy when spread on bread!
I do love to play with this dough!
How soft and cute these balls are!
It may not be in perfect shape the first time you try it -it doesn’t have to, but it gets better after some trials.
You can use these tortialls in many ways!
These wrap and roll sandwiches filled with feta mixture make a perfect picnic food!
1 hrTotal Time
- 1 cup feta (or any cheese you like), I used cokelek(a savory cheese)
- 1 onion
- 3 tbsp olive oil
- ½ tbsp pepper or tomato paste
- black pepper
- red pepper flakes
- ½ bunch of parsley, minced
- 2 ½ cup flour
- ¼ cup water
- ½ cup milk
- 1 tsp salt
- Saute onion in olive oil until golden and add pepper or tomato paste in it. Season it and stir.
- Add minced parsley and take it from fire.
- Mix all ingredients for dough. But don’t do this at a time. Pour the liquids little by little until reaching the right consistency. It’s done when it doesn’t stick. So you can play with the measurement for your dough.
- Cut it into six pieces.
- And make them balls. Cover them with a wet pieces of cloth so that they don’t dry when you are working.
- Dust the counter with some flour and roll out the balls as big as a plate about 1/6 inch thickness.
- Cook it on a non stick pan until both sides get brown. Be careful do not overcook it, 1 ½ minutes will be enough for each side.
- Take the tortilla from fire and spread 1 ½ tbsp filling on it leaving spaces on each edges when it’s still hot.
- Wrap it up and tighten the edges with your fingers so that the filling doesn’t ooze.
- Repeat the same steps for all balls.
- Serve them hot.
- You can change the filling for your taste.