CIG BOREK (TURKEY)


Dough

  • 0,066 lbs fresh active yeast
  • 2 cups of warm water
  • 1 tablespoon of salt
  • 2 tablespoons of oil
  • 1 teaspoon sugar
  • 5-6 cups of flour

Filling

  • 0,55 lbs lean ground beef
  • 1 large onion, finely chopped/grated
  • 1 teaspoon salt to taste
  • ½ cup of water
  • ¼ teaspoon black pepper
  • ¼ teaspoon cumin
  • ¼ teaspoon paprika
  • ½ cup canola oil for frying


Put the warm water, sugar and yeast in a bowl. Dissolve the sugar and yeast by mixing well. Then add salt, oil and flour, knead for 8-10 minutes until the dough is elastic and non-sticky. Cover the dough with a plastic wrap or cloth and let it rest in a warm place for 2 to 4 hours until doubled in volume.

Knead the dough on the counter. Then sprinkle some flour on the counter and divide it into 6-18 pieces. Then roll out each piece about 7,87 inc in diameter with a rolling pin.

Meanwhile, mix all the filling gredients in a bowl. Then divide the filling by 16-18.

Then spread the inner mortar on half of the dough you opened. Fold the other half and press the ends together with your fingertips. Do the same with all the dough pieces. You can use a dough knife or pizza knife to trim the edges.

Heat the oil in a pan and fry the pastries on both sides until golden.

ENJOY YOUR MEAL

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