Today, we are together with siron, ziron, sinor or silor, one of the favorite flavors of Eastern Black Sea cuisine. Its name varies from city to city, from region to region. The reason why I chose the name siron as the title among the many name options is that it is known by this name outside the region. To be honest I learned other names after I started working on the recipe. I attribute this to the fact that food and excursion programs shoot mostly in areas that use the name siron.
I find it very common for local dishes to differ in name and content, I am happy with this variety. When this issue of diversity opens up, I always want to remind my example again; kaygana. Kaygana is a food made differently in almost every region in Turkey. I think this is a great wealth. But this is not the case for everyone. Many people do not welcome a meal that they have adopted since childhood to be called with a different name or made with different ingredients. I think it’s nice to see something you are familiar with from a different perspective. It could be something you would never like, something make you wonder and try, or something you never thought of but would love. You can skip it, you can try it differently once or change the way you do it completely. In any case, you put a new information in your pocket. I think it’s not a bad acquisition.
But what happens when you argue someone you do not know about a food. Let me tell you what will not happen first. Nobody takes someone who has an aggressive attitude seriously and nobody accepts information written in such an attitude. All you will get is aggression. But if you explain how you do it and share the name you use politely, you will throw a penny in the information piggy bank of many people. I am always open to your generous donations of information about the siron.
Enjoy the recipe…
- 4 yufka leaves,
- 6 chicken thighs,
- 1 tablespoon tomato paste,
- 4-5 tablespoons of oil,
- Black pepper,
- 2 cups of strained yogurt,
- 1 clove of garlic.
- Take the chicken thighs into the pressure cooker and add enough water to pass them over, add salt and pepper according to your taste and cook until tender,
- Meanwhile, spread one of the yufkas on the counter,
- Fold three cms on each side to the center and make a square and roll it,
- Slice the rolled pastry in two cm thick pieces and place them into a 26 cm baking dish,
- Prepare other yufkas in the same way and place into the baking dish,
- Bake in a preheated oven at 190 degrees until golden brown,
- Remove the dish from the oven and set aside for 10 minutes.,
- Pour 2-3 cups of chicken broth on them (adjust to how wet you like them),
- Bake again for 10 minutes,
- Meanwhile, crush the garlic and mix it with yogurt with the addition of little salt,
- Heat oil in a saucepan, add tomato paste and sauté until smells good,
- Add a cup of chicken broth, bring to a boil and remove from heat,
- Spread the garlic yogurt on the sirons you removed from the oven,
- Pour tomato sauce over,
- Place the chickens on top,
- You can sprinkle with chopped parsley.
Enjoy your meal…