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Tandir Pastry with Ground Meat

Sample Dishes from Turkish Cuisine



Tandir Pastry with Ground Meat (Kıymalı Tandır Böreği)

IngredientsMeasureAmount
Flour5 1/2 cup600 gr
Salt1 3/4 tablespoon21 gr
Dry yeast3/4 tablespoon5.5 gr
Sugar1 teaspoon4 gr
Water (warm)1 1/2 cup300 gr
Parsley 1 bunch60 gr
Onion2 medium size120 gr
Oil2/3 cup130 gr
Ground Meat1 1/2 cup250 gr
Black Pepper1 teaspoon2 gr
Egg1 piece50 gr
Yogurt1/4 cup55 gr

Preparation

Prepare raised dough as instructed in "Cevizli Çörek" (Short bread with Walnuts). Set aside. For fılling: Brown ground meat and fınely chopped onions in oil for 15 minutes stimming until meat is crumbly; drain. Remove from heat. Stir in chopped parsley. Season with salt and pepper; mix well. Divide into 3 portions. Set aside. Place dough on lightly floured board. Divide into 8 portions with floured hands. Shape into balls. Roll each ball out to fıt into a baking pan 35 cm (14 inches) in diameter, sprinkling with flour. Lay a pair of pastry layers in oiled baking pan banishing with oil between pastry layers. Spread 1 portion of meat filling over. Lay another pair of pastry layers, banishing with oil between layers again. Repeat the same with remaining portions of meat fılling and pastry layers. Last pair of pastry layers will be on top of third portion of meat fılling. Combine slightly beaten egg and yogurt blending well. Banish top with this mixture. Bake in a moderate oven for 30 minutes or until golden brown. Remove from oven. Let stand for 10 minutes. Cut into 7-8 cm (3-3 1/2 inches) squares. Serve hot or warm.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy337 cal
Protein11 g
Fat14,4 g
Carbohydrates39,9 g
Calcium26 mg
Iron1,46 mg
Phosphorus110 mg
Zinc2 mg
Sodium6938 mg
Vitamin A239 iu
Thiamine0,08 mg
Riboflavin0,12 mg
Niacin2,07 mg
Vitamin C3 mg
Cholesterol40 mg

Regional Characteristics:

This recipe comes from the Central Anatolia. Since it was baked in Tandır originally, the name derived from this baking method. It is usually served following any mixed vegetable soup. Also served between meals with ayran. It is sometimes served for breakfast.