Hamur halaması (boiled dough dish) Calories

To make Hamur halaması, knead flour, water, and salt into a firm dough, roll it out, and cut it into pieces. Boil the pieces until tender, drain them, and serve warm with yogurt and melted butter.

Hamur halaması is associated with Artvin cuisine in northeastern Turkey. Recipes can vary between households, particularly in the shape of the dough pieces and whether yogurt, butter, or both are used to finish the dish.

Hamur halaması has a mild, wheaty flavor and a soft, chewy texture. Yogurt adds a cool tang, while melted butter gives the dish a rich finish, so the toppings contribute much of its final flavor.

Hamur halaması is usually served hot with yogurt and melted butter, sometimes with a little pepper. Since it is filling and dough-based, it can be served on its own as a simple meal or alongside vegetables.

Hamur halaması is closer to a rustic boiled pasta than to a filled dumpling: its dough pieces are boiled without a filling. Unlike many pasta dishes, it is commonly finished with yogurt and butter.

Yes, you can prepare Hamur halaması dough ahead of cooking. Wrap it tightly and refrigerate it, then let it soften slightly before rolling and cutting; keep the cut pieces lightly floured so they do not stick together.

To keep Hamur halaması pieces from sticking, dust them lightly with flour after cutting and add them gradually to a large pot of boiling water. Stir gently soon after adding them so they separate without breaking.

Store leftover Hamur halaması in a covered container in the refrigerator, preferably without the yogurt topping. Reheat it with a small splash of water in a pan or microwave, then add fresh yogurt and butter when serving.

Yes, uncooked Hamur halaması pieces freeze better than cooked ones. Arrange the lightly floured pieces in a single layer until firm, then transfer them to a freezer-safe container; cook them straight from frozen in boiling water.