Recipe
Preparation
One kilogram of milk, half a packet of yeast, one teaspoon of salt, and a sufficient amount of flour are mixed to obtain a slightly runny batter. The prepared batter is covered and left to rest for 15 minutes.
After resting, portions of the batter are poured into a lightly oiled pan using a ladle and spread into a thin layer. Approximately 7–8 pieces are cooked on both sides, then placed in a tray, and each layer is generously sprinkled with walnuts before the warm akıtma is sliced.
Separately, a hot sauce is prepared by combining one cup of beet molasses, half a tea glass of water, and one tablespoon of butter. The hot sauce is then poured over the akıtma, and the dish is served warm.