Gobete Pastry

Sample Dishes from Turkish Cuisine

Gobete Pastry (Göbete Böreği)

Flour5 cup550 gr
Salt1 2/3 tablespoon20 gr
Dry yeast3/4 tablespoon5.5 gr
Sugar1 teaspoon4 gr
Water (warm)1 1/4 cup250 gr
Tomatoe2 small size200 gr
Green Pepper3 medium size40 gr
Onion1 large size110 gr
Garlic3 clove10 gr
Ground Meat1 1/4 cup225 gr
Black Pepper1 teaspoon2 gr
Margarine2/3 cup130 gr
Egg1 piece50 gr


Instructions : Sift flour in a large bowl, reserving 1/4 cup. Add salt; mix well. Make a hole in center. Combine yeast and sugar in a small bowl. Add 1/4 cup of warm water; stir. Pour into hole in center of flour. Cover yeast with some flour. Let rise in a warm place for 10 minutes. Add rest of water gradually, blending thoroughly. Knead for 5 minutes to make a soft dough. Cover and let rise in a warm place for 45 minutes or until double in bulk. For fılling: Dice tomatoes and green peppers (stems and seeds removed). Combine vegetables with fınely chopped onion, crushed garlic and ground meat. Season with garlic and ground meat. Season with salt and pepper; mix well. Set aside. Melt margarine cool. Place raised dough on slightly floured board. Divide into 2 portions with floured hands. Shape into rolls. Roll each into 2 mm thick circle. Brush with margarine. Fold in thirds shaping into an oblong. Fold this oblong pastry in thirds again. Chill for 5 minutes. Roll, fold and chill once more. Roll one dough out 3 cm (1 1/2 inch) larger than baking pan 30 cm (12 inch) in diameter. Lay in greased baking pan. Spread filling over. Roll other dough to fit into baking pan. Lay over second layer on top. Seal well pinching edges together. Cut a hole in a warm place for 15-20 minutes. Brush with slightly beaten egg. Bake in a moderate oven for 30 minutes or until golden brown. Remove from oven. Let stand for 8-10 minutes covered with a towel. Cut into wedges. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy446 cal
Protein15 g
Fat18,2 g
Carbohydrates54,7 g
Calcium25 mg
Iron1,92 mg
Phosphorus155 mg
Zinc2 mg
Sodium1013 mg
Vitamin A600 iu
Thiamine0,13 mg
Riboflavin0,16 mg
Niacin2,97 mg
Vitamin C6 mg
Cholesterol57 mg

Regional Characteristics:

The recipe originates from the Tartar branch of Turks. It is sometimes called "Kobete". Filling can vary by using potatoes, rice or trihe. In Tokat province it is known as "HICIN" which means "With meat in Circassian". Gobete is served as a main dish with ayran, cacık or hoşaf.