In çiğ börek the mince really does go in raw and cooks during the frying. For that to work the dough has to be very thin and the filling spread in a thin layer. A thick layer of filling will still be raw when the frying is done.
Ingredients
For the dough
For the filling
For frying
Method
-
Knead the dough
Knead the flour, warm water, salt and oil for 10 minutes into a soft dough. Cover and rest for 20 minutes.
-
Make the filling
Mix the mince, onion, three spoonfuls of water and the spices. The water keeps the filling from drying out.
-
Roll the pieces
Divide the dough into walnut-sized pieces and roll each one out very thin, to the size of a plate.
-
Fill
Spread a thin layer of filling over half of it and fold the other half over.
-
Seal
Press the edges closed with your fingers or a fork. No air should be trapped inside.
-
Fry
Fry in plenty of hot oil for 2 minutes a side, until puffed and golden.
-
Drain
Transfer to kitchen paper and serve hot.
Tips
- Do not lay the filling on thick; a thick layer is still raw when the frying is done.
- Leave no air inside when you seal them, or they swell and burst in the oil.
- The oil should be plentiful and hot; the pastry should float, not sit on the bottom.
Nutrition
Values are per serving and approximate.