Ingredients

4 cups of flour; 1 cup of yogurt; 1 cup of sunflower oil; 1 egg; 1 tsp of baking soda; 1 tsp of vinegar; 1 tsp of salt; 2 cups of finely chopped walnuts or pistachios; 4 cups of sugar; 4 cups of water; 1 tsp of lemon juice; 1 cup of semolina (for topping before baking); 5 tbsp of ground pistachios.

Preparation and Cooking

• For the syrup, combine water and sugar in a saucepan and bring it to a boil. After 5 minutes, stir in lemon juice and boil for another 5 minutes to ligthtly thicken the mixture.
• In a large bowl, combine the flour, yogurt, oil, egg, baking soda, vinegar and salt, and mix well until you have a soft dough.
• Divide the dough into walnut-sized pieces and roll each piece into a ball.
• Flatten each ball with your hand, then place a teaspoon of the chopped nuts in the center. Roll the dough around the filling, forming an elongated finger-like shape. The ends should be tapered and the center should be thicker. Repeat this process with the remaining dough and filling. Then dip the top of each pastry on semolina and arrange them on a baking tray.
• Place the baking tray in Area E of the wood-fired oven and bake at 180-200^oC without flame radiated heat for 20-30 minutes, until turns golden brown.
• Once out of the oven, while still hot, pour the cooled syrup over the baked Vezir Parmağı. Then let the pastries absorb the syrup for a few hours before serving.
• Just before serving, sprinkle with ground pistachios. Traditionally, it is served with Turkish tea or coffee.