½kg of Flour
1 teaspoon of Salt
For the filling:
600gr lean minced Beef
2 peeled and grated Tomatoes
1 medium grated Onion
2 finely sliced long Green Peppers
Pinch of Salt & Pepper
Sunflower Oil for frying
How to prepare
Sift the flour into a bowl and make a well in the centre.
Add the egg and salt, slowly add a little water and knead to a smooth dough.
Knead for 5 minutes then cover and leave to stand.
Combine the beef, tomato, onion, peppers, salt and pepper.
If the mix is too thick add 120ml of water.
Shape the dough into egg sized pieces and roll into balls using your palms.
Use a rolling pin to roll each one out into 15cm round discs.
Place them on top of each other with sheets of paper in between.
Take a disc and place a thin layer of filling onto half of it.
Fold them over and press down with your fingers to seal the edges.
Heat the oil and fry them two at a time on both sides until a light golden colour.
They should be fried immediately after filling and not left to stand as the moisture from the filling will spoil the dough.
The Turkish name for this recipe is Çiğ Böreği
Gemiler Cove Fethiye
Laleli Fatih Istanbul
Topkapi Palace Istanbul
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