Recipe
To prepare Tandır Çöreği, yeast, salt, and vinegar are added to the flour and kneaded into a soft dough with an earlobe-like consistency. The dough is covered and left to rise for approximately 15–20 minutes. For the filling, finely chopped onions are sautéed in melted oil on the stove. Peppers and all spices are then added and sautéed briefly. After removing the mixture from the heat, parsley is added. The risen dough is divided into portions and each portion is rolled out thinly with a rolling pin. Meanwhile, margarine is melted in a pan and spread over the dough, which is then folded lengthwise into a long, thin shape. The folded dough is cut into small pieces, shaped by hand, filled with the prepared mixture, sealed, and arranged on a greased baking tray. The tops are brushed with a mixture of egg yolk and melted margarine and baked in the oven at 180°C until golden brown.