One of the local delicacies of the Sorgun district of Yozgat, "Sorgun Oily" is among the indispensable flavors of breakfast tables. In the district, where approximately 10 thousand Sorgun oil is produced every day, citizens head to the ovens at the first light of the morning.

Sorgun Yağsı, which is obtained from a mixture of flour and oil, which is a flavor tradition for nearly a century in Yozgat, and cooked in a stone oven, is among the indispensables of breakfast tables. In the morning hours, citizens gather in the ovens where Sorgun Oil is made. Sorgun Yaglisı, whose patent and geographical indication was obtained by the Turkish Patent and Trademark Office with the initiatives of Sorgun Municipality in December last year, is produced in Sorgun and throughout the province, approximately 10 thousand units per day. Sorgun Oily, which is also in great demand by citizens coming from outside the city, is offered for sale for 4 liras.

Ingredients:

*   5 Glasses of Warm Water

*    1 Tablespoon of Salt

*    1 Tablespoon of Sugar

*    2 Tablespoons of Dry Yeast

*   12-13 Glass of Flour

*    1 Pack of Oil

*     2 Eggs

Preparation of:

When the yeast melts, add the flour and knead well. It will be a sticky consistency, don't be afraid of it, because this consistency will make it crispy on the outside and soft on the inside. Let it rest for five minutes and take a cloth to fill your palm. Open this meringue very thinly and spread it all over with your hands, keeping the solid oil at room temperature.

Roll this dough and put it in a corner. Make one more meringue in the same way, put them both on top of each other and open them to the size of a tray. Brush egg on it and bake in the oven at 200 degrees until golden brown. Enjoy your meal.