Mix: 600g flour (about 4 2/3 c.) with 10g each salt and instant yeast, then mix in 400 g (1.7 c.) water and knead 5-10 minutes, until it sticks together more than it sticks to the bowl/your hands. Rise the dough in an oiled bowl, covered, while you prepare the filling.
**Filling**
Saute 2 medium onions and 1-2 bell peppers or 2-3 poblano peppers (salt to taste). Add 1 lb (450g) each of ground pork and ground beef (80% lean or leaner) and turn heat to medium-high. When the meat is browned, add 1 tsp each ground cumin and dried oregano and one 14 oz can of chopped, fire roasted tomatoes. Cook on high, stirring almost constantly so it doesn’t burn to the bottom of the pan, until the water is cooked off the turn off heat. Add salt and pepper to taste. Let cool down for a while then drain off all liquid. Mix in 1/4 c. – 1/2 c. chopped fresh parsley and 1/2 lb (200g) crumbled feta.
**Fill and Finish**
Preheat the oven to 450 F. Divide the dough into 15 equal chunks (~67g each) then roll out each one into 5″/12cm circles and fill with equal amounts of filling (~82g). Pinch closed like an empanada/large dumpling, and bake on a baking sheet for 15-20 minutes, until starting to brown nicely.
*edit: Added book link.*
spivey56
Saving this! Looks great OP. This made 15 or did you just make 5 big ones?
4 Comments
From the cookbook [*A Taste of Turkish Cuisine*](https://www.thriftbooks.com/w/a-taste-of-turkish-cuisine_sheilah-kaufman_nur-ilkin/634939/item/34472507), but it’s similar to bierrocks if you’re familiar with that.
**Dough**
Mix: 600g flour (about 4 2/3 c.) with 10g each salt and instant yeast, then mix in 400 g (1.7 c.) water and knead 5-10 minutes, until it sticks together more than it sticks to the bowl/your hands. Rise the dough in an oiled bowl, covered, while you prepare the filling.
**Filling**
Saute 2 medium onions and 1-2 bell peppers or 2-3 poblano peppers (salt to taste). Add 1 lb (450g) each of ground pork and ground beef (80% lean or leaner) and turn heat to medium-high. When the meat is browned, add 1 tsp each ground cumin and dried oregano and one 14 oz can of chopped, fire roasted tomatoes. Cook on high, stirring almost constantly so it doesn’t burn to the bottom of the pan, until the water is cooked off the turn off heat. Add salt and pepper to taste. Let cool down for a while then drain off all liquid. Mix in 1/4 c. – 1/2 c. chopped fresh parsley and 1/2 lb (200g) crumbled feta.
**Fill and Finish**
Preheat the oven to 450 F. Divide the dough into 15 equal chunks (~67g each) then roll out each one into 5″/12cm circles and fill with equal amounts of filling (~82g). Pinch closed like an empanada/large dumpling, and bake on a baking sheet for 15-20 minutes, until starting to brown nicely.
*edit: Added book link.*
Saving this! Looks great OP. This made 15 or did you just make 5 big ones?
Fire
Hallo my name a Boerek!