Sariği burma

Sariği burma

Sultan’s turbans

By
From
The Complete Middle Eastern Cookbook
Makes
24
Photographer
Alan Benson

This dish is also prepared in Lebanon and Syria, where it goes under the delightful name of zind es sitt (ladies’ wrists). It is important to have very fresh, pliable fillo pastry sheets, as the roll has to be crumpled up; brittle pastry breaks. If you find early attempts fail, then shape the remainder of the ingredients as directed at the end of the method.

Ingredients

Quantity Ingredient
24 sheets fillo pastry
185g unsalted butter, melted and warmed

Syrup

Quantity Ingredient
440g sugar
1 tablespoon lemon juice
1 small piece cinnamon bark
2 cloves

Nut filling

Quantity Ingredient
200g almonds or walnuts, finely ground
55g caster sugar
1 teaspoon ground cinnamon

Method

  1. To make the syrup, put the sugar and 375 ml water in a heavy-based saucepan over medium heat, stirring occasionally to dissolve the sugar. Bring to the boil, then add the lemon juice, cinnamon and cloves. Allow to boil rapidly, without stirring, for 15 minutes. Skim if required, then strain and cool.
  2. Meanwhile, preheat the oven to 180°C.
  3. Combine the nut filling ingredients in a bowl. Have a length of wooden dowel on hand — one about 5 mm in diameter and 50 cm long.
  4. Spread a sheet of pastry on a work surface, with the longer edge towards you. Brush lightly and evenly with warm melted butter. (To keep the butter warm, have it in a heatproof bowl, sitting in a saucepan of hot water.)
  5. Evenly sprinkle 2 tablespoons of the filling across the lower third of the pastry, keeping 3 cm clear of the base and just a little in from the sides.
  6. Fold the bottom edge over the filling and place the wooden dowel along the edge. Roll the pastry with the filling firmly over the dowel, to the end of the sheet. Make sure the end of the pastry sticks on firmly; if not, brush again with a little warm melted butter.
  7. Grip the dowel at each end of the pastry and push your hands gradually towards each other, crumpling up the pastry evenly as you push. When evenly crumpled and with the pastry roll less than half its original length, slip the pastry roll off the dowel, onto the work surface. Trim the ends, then twist into a flat snail-like coil.
  8. Repeat with the remaining ingredients, taking care that the pastry does not dry out, otherwise shaping will be difficult.
  9. Place the completed coils close together in a buttered baking dish. Brush lightly with melted butter and bake for 25–30 minutes, until light golden brown.
  10. Pour the cooled thick syrup over the hot coils. Leave in the baking dish until cold before serving, or store in a sealed container at room temperature.

Note

  • For an alternative shape, assemble and roll the pastry on the dowel prior to crumpling, then slide the pastry onto a work surface. Using a sharp knife, cut the roll into 10 cm lengths. Place in a greased baking dish, brush lightly with melted butter and finish as directed above.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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