Fried Turkish Meat Pastry
Ingredients
Dough
- 1 cup warm water
- 1/2 cup yogurt
- 1 teaspoon vinegar
- 2 tablespoons olive oil or vegetable oil
- 1 teaspoon salt
- 1/2 packet baking powder
- 4-5 cups flour (add until dough doesn't stick)
Filling
- 200 grams ground meat
- 2 medium grated onions
- 1 cup water (adjust based on meat fat content)
- Salt, to taste
- Red pepper flakes, to taste
- Black pepper, to taste
Other
- Oil for frying
Preparation
Add all ingredients except flour to a suitable bowl.
Sift in 4 cups of flour and add more gradually if needed until the dough doesn't stick.
Knead the dough for a few minutes until smooth.
Divide the dough into mandarin-sized pieces and let rest covered with plastic for 10-15 minutes.
Roll out the rested dough pieces lightly floured to the size of a plate.
Place filling on half of each dough, fold over, and seal edges with a fork.
Prepare all pastries and set aside covered before frying.
Fry in hot oil on both sides until golden and bubbly, spooning oil over them to help puff up.
Tips
Adjust water in filling based on meat fat content for best results.
Let dough rest and fry all pastries at once for even cooking.
