My grandmother was famous for her special corek recipe she had been doing for years. I guess it’s not that special anymore since everyone got it after she passed away but no one’s corek is like hers.
Diyarbakir is the city my dad’s side is from.
I n g r e d i e n t s
1 kilogram of all purpose flour
1 tbsp powder aniseed
1 tbsp nigella
1 tbsp cinnamon
1 tbsp salt
1 tbsp dry yeast
P r e p a r a t i o n
Mix all the ingredients together, knead it until you get a dough in soft consistency.
Cover the bowl with cloths carefully to let it ferment for 45 minutes.
After the dough is puffy, you can braid it to give it a nice shape, put them on an oven tray and wipe eggs on them.
Preheat the oven to 200ºC, leave the tray in for 20-25 minutes.
Best served with cheese.