Turkish Crescent-Shaped Pastry
Ingredients
Dough
- 6 cups flour
- 4 tablespoons yogurt
- 4 tablespoons vegetable oil
- 3 tablespoons vinegar
- 1 packet baking powder
- Water as needed
- Salt
Filling
- 500 grams ground meat
- 3 medium onions
- Salt
- Red pepper flakes
- Optional spices
For between layers
- 300 grams butter or margarine
- 1/2 cup vegetable oil
Preparation
Prepare the filling by cooking onions until soft, then add ground meat and cook until browned.
Add salt, red pepper flakes, and optional spices to the filling, then remove from heat.
Place flour in a bowl, make a well in the center, and add salt, yogurt, vegetable oil, vinegar, and baking powder.
Gradually add water to form a soft dough that does not stick to hands.
Divide the dough into pieces, cover, and let it rest.
Melt butter in a pan, add vegetable oil to it.
Roll out the dough thinly like yufka and brush generously with the melted fat mixture.
Fold the dough from both sides toward the center like newspaper baklava.
Place the folded dough in a clean cloth, cover it, and repeat with all dough pieces.
After resting, take the first piece and cut it into strips about 4 fingers wide.
Twist and press the center of each strip to make small shapes.
Roll out each piece to about palm size, add the filling, and close in a crescent shape.
Place on a baking tray and brush with egg yolk.
Bake in a preheated oven at 180 degrees Celsius until done.
