Küllük

Küllük is a traditional Ottoman dish originating from Anatolia. It is a type of baked pastry or pie, typically filled with meat or vegetables, and sometimes a combination of both. The name "küllük" is thought to derive from the Turkish word for ash, "kül," suggesting that it may have been traditionally cooked in ash or in an oven where ash was present.

The pastry dough for küllük is usually made from flour, water, and salt, and can be leavened or unleavened depending on the regional variation. The fillings are diverse. Minced lamb or beef is common, often seasoned with onions, garlic, and various spices like cumin, black pepper, and paprika. Vegetable fillings can include spinach, leeks, potatoes, or eggplant, sometimes mixed with cheese or yogurt.

Küllük is prepared by layering the dough and filling in a baking dish or on a baking sheet. It is then baked until the pastry is golden brown and the filling is thoroughly cooked. Variations exist across different regions of Turkey, with some versions being thicker and more substantial, while others are thinner and more delicate. It is often served as a main course or as a side dish, and can be enjoyed hot or cold. The dish reflects the rich culinary heritage of the Ottoman Empire and its influence on contemporary Turkish cuisine.