Wreath Salad (Çelenk Salata)

Place a sheet of parchment paper on a baking tray and use a round lid or bowl to trace a circle on it with a pencil, then flip the paper over (to keep the ink away from the dough).

For the dough: In a saucepan, combine 2 tablespoons of butter and 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) of water and bring to a boil. Once boiling, add 1/2 dessert spoon of salt, 1/2 dessert spoon of granulated sugar, and 1 water glass of flour, then sauté with a whisk until the mixture absorbs the liquid. Let it cool slightly, transfer to a mixing bowl, crack in 3 eggs, and beat with an electric mixer. Using a spoon or a piping bag, drop spoonfuls of dough side by side in a circular shape along the traced line on the parchment paper. Bake in a preheated oven at 190°C (375°F). Once cooled, transfer to a serving plate, press the tops down gently with a spoon to flatten. Spread the garlic-infused strained yogurt over the top. Arrange boiled broccoli florets at intervals around the wreath. Place strips of red bell pepper in the gaps between the broccoli. Drizzle a little more yogurt over the broccoli. Arrange rings of red bell pepper in the center, and finish with a single broccoli floret in the middle with a drizzle of yogurt.