Banduma belongs to the cooking of Kastamonu in northern Türkiye. The Ministry of Culture and Tourism describes the name through the verb bandumak, meaning to dip, and records both turkey and chicken in the broader dish. Devrekani Hindi Banduması is more specific: its 2019 Turkish geographical-indication record calls for turkey raised in Devrekani, dry homemade yufka and walnuts, and notes its place at the sahur table during Ramadan. Because that protected version must be produced within Devrekani, this recipe is presented simply as a practical home Banduma. It follows the registered sequence—long-cooked turkey, broth-dipped yufka, walnuts, tray browning and melted butter—without claiming the protected name.
Banduma — Recipe Card
Kastamonu Turkey with Broth-Soaked Yufka and Walnuts
Makes 6 servings · Serves 6 as a main dish in one 12-inch (30 cm) tray.US cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Banduma
Cook the turkey and make the broth
Put the turkey in a large pot with 2.5 litres (10 1/2 cups) cold water and 12 g (2 teaspoons) of the salt. Bring just to a boil, skim the surface, then partially cover and simmer gently for 75–90 minutes. The thickest pieces must reach 165°F (74°C) and the meat should pull easily from the bone.
Shred and strain
Lift the turkey onto a tray and rest it for 10 minutes. Strain the broth and keep at least 1.5 litres (6 1/4 cups) hot. Discard the skin and bones, pull the meat into generous shreds and toss it with the black pepper. Keep the meat covered so it does not dry out.
Mix and rest the yufka dough
Combine the flour with the remaining 6 g (1 teaspoon) salt. Add the 290 ml (about 1 1/4 cups) lukewarm water gradually, mixing until no dry flour remains. Knead for 8 minutes until firm and smooth. Cover and rest for 30 minutes, then divide into 8 equal balls.
Roll and dry the yufka
Heat a wide ungreased griddle or cast-iron pan over medium-high heat. On a lightly floured surface, roll each ball into a very thin round about 11 inches (28 cm) across. Cook each round for 45–60 seconds per side, until dry with scattered brown spots but not brittle. Stack under a clean towel; cool completely.
Dip and arrange
Melt 30 g (2 tablespoons) butter and brush it over a 12-inch (30 cm) heavy skillet or shallow stovetop-safe tray. Roll each yufka loosely and cut it crosswise into 1 1/4-inch (3 cm) pieces. Bring the strained broth back to steaming. Dip each piece for 2–3 seconds, drain briefly and stand it cut side up in tight concentric rings. Scatter half the walnuts between the rings.
Brown and finish the tray
Spread the turkey over the yufka and add the remaining walnuts. Pour 300 ml (1 1/4 cups) hot broth evenly around the edge. Cover and cook over low heat for 12–15 minutes, until the broth is absorbed, the center reaches 165°F (74°C) and the underside is lightly browned. Melt the remaining 30 g (2 tablespoons) butter, spoon it over the tray and serve immediately.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-turkey-and-yufka-tray-banduma. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Protected regional version
The registered Devrekani Hindi Banduması uses 8–12-month-old black turkey raised in Devrekani and requires every production stage within that district. This home recipe reproduces the documented method but is not sold or described as the protected geographical-indication product.
Yufka shortcut
Instead of making the dough, use about 450 g (1 lb) plain dried Turkish yufka made only from wheat flour, water and salt. Warm the sheets briefly in a dry pan if they need further drying, then roll, cut and dip them as directed.
Heat level
No added chili. Black pepper gives aroma rather than pronounced heat; increase it at the table if desired.
Allergens
Contains wheat, walnuts and milk. Ordinary yufka is made with wheat flour, so the base recipe is not gluten-free. Check packaged yufka and butter labels for your needs.
Broth control
Keep at least 1.5 litres (6 1/4 cups) of strained broth. Use enough to dip every yufka piece and add only 300 ml (1 1/4 cups) to the assembled tray; reserve the rest for soup or freezing.
How to store and reheat Banduma
Refrigerate leftovers in shallow covered containers at 40°F (4°C) or colder within 2 hours. Use within 4 days. Reheat only the amount needed, covered with a spoonful of broth, until the center reaches 165°F (74°C). Discard any portion left at room temperature for more than 2 hours. The yufka softens during storage, so Banduma is best just after assembly.
Banduma: questions and answers
What is Banduma?
It is a Kastamonu dish of dry yufka dipped in poultry broth and arranged with shredded poultry, walnuts and butter. The dipping step gives the dish its name.
Can I use chicken instead of turkey?
Yes. The Ministry's broader description mentions chicken as well as turkey. Use 1.5 kg (3.3 lb) bone-in chicken thighs, simmer until tender and verify 165°F (74°C); the result is Banduma, but not the protected Devrekani turkey version.
Why must the yufka be dry?
Dry yufka absorbs broth without dissolving. It softens during the quick dip yet keeps the rolled layers that create Banduma's characteristic tray pattern.
Can I prepare Banduma ahead?
Cook and shred the turkey, strain the broth and dry the yufka up to 1 day ahead; refrigerate the poultry and broth separately. Reheat the broth to steaming, then dip and assemble the yufka shortly before serving.
