Çırpma
Finely chopped spinach and onions are kept in a strainer until dry. In a separate place, the flour and water are whisked until they reach the consistency of boza. Salt and spices are put into the dough that comes to this consistency. Then, a tray is greased and more than half of the boza-like mixture is spread inside. The entire mixture of spinach and onion, which is dried on it, is distributed evenly. On top of that, spread the rest of the dough in the consistency of boza, so as not to completely cover the spinach and onions. Afterwards, the tray is baked in an oven at medium temperature until it turns golden brown.
