Recipe
Flour, salt, egg, and water are placed in a suitable bowl and kneaded into a dough. For enhanced browning, molasses is added during kneading. Once the dough reaches the desired consistency, it is divided into portions, rolled out into round sheets, brushed with oil, and folded into an envelope shape. The dough is then left to rest for a while to allow the oil to solidify. To prepare the filling, madımak is sautéed in oil, and an egg is cracked over it just before removing it from the heat. The rested dough is divided into four pieces, filled with the sautéed madımak, sealed, and cooked on a griddle, after which it is ready to be served. Madımak is a plant that grows naturally in the region and is still foraged today. It is also known locally as kadımelek or kadimalak. Harvested in April and May, madımak is stored in freezers for winter use. In periods when refrigeration was unavailable, it was traditionally chopped and dried. Before use, it is boiled to soften.