Sıkma is one of the rare dishes of Adana (one the cities of Turkey famous for its cuisine) cuisine that has not been well-known amongst all the meat dishes. If I am not wrong, it has a place also in Mersin cuisine. In a nutshell, it is a wrap made by wrapping a roasted onion and cheese mixture into a homemade flour tortilla made by adding bread. The ingredients used for tortilla and filling can vary from house to house, as in every local dish.
I am trying to base local recipes I share on to the websites of the governorships of the cities they belong, if there is a possibility. The same dish can have dozens of different recipes and ways of making in the same region. In this case, I am the one who is in the line of fire. Because for everyone their own recipe is the most original one. When the source is the governorship website, at least it is comfortable for me, I can say that you can convey your reservations about the situation with a petition to your governorship. For example, Antalya piyaz has an official recipe with a geographical indication. This time I have also visited the website of Adana Governorship in order to lean my back on the state again, but unfortunately, on the Adana cuisine page, it only says that “first flavor that comes to mind when we say Adana is the registered Adana Kebab“. I could not reach any information other than this sentence. Very sad. I wish each governorship had standard websites where they promote the cuisine of their own cities.
As I mentioned above, bread is added to sıkma, but sometimes it is not. This may be one of the most varied things from home to home. Since it is a very good idea as a stale bread evaluation method, I do it as it is, but if you don’t mind, you can also prepare it without adding bread.
- 1/2 bread,
- 1 cup of warm water,
- 3 cups all purpose flour,
- Salt to taste,
- Extra water to wet the bread.
For the filling;
- 4 onions,
- 500 g of feta cheese,
- 1 tablespoon of butter,
- 4-5 tablespoons of olive oil,
- 1 teaspoon of pepper flakes,
- Black pepper.
- 2 spoonful butter.
- For the dough, divide the bread into small pieces and wet it with water,
- For the filling, chop the onions finely,
- Heat the butter and olive oil in a large pan,
- Add the onions and fry until soft,
- Remove from the heat and let it cool,
- Squeeze and strain the breads from the water,
- Mix the strained bread, water and salt,
- Add the flour little by little and knead until you have a soft dough that does not stick to the hand,
- Cover it and rest for 10 minutes,
- Take a small piece out of the dough, cover the dough again,
- Roll the piece out with a roller pin according to the width of your pan,
- Heat a non-stick pan, place the dough leaf and cook bot sides,
- Divide, roll out and cook the remaining dough in the same way,
- Add crushed cheese, chili pepper and black pepper to the cooked onions and mix,
- Grease the dough leaves with butter,
- Divide the mixture into the leaves and wrap them tightly squeezing.