Turkish Poğaça with Minced Meat Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 125 g butter, soft
- 1 sachet baking powder
- 50 ml milk
- 2 teaspoons, leveled salt
- 1 egg yolk, whisked
- 1 tablespoon, heaped black cumin (Cörek otu) and / or sesame seeds
- 150 g round beef
- 1 medium onion (s)
- 1 medium tomato (s)
- 1 tablespoon tomato paste
- 1 teaspoon, heaped salt
- 1 teaspoon pepper
- 1 teaspoon paprika powder, sweet or hot
- 0.5 ½ bunch parsley
- 1 teaspoon cumin (kimon)
- 25 g butter for fryin
Print Recipe
Pin Recipe Instructions
- Fry the minced meat in the butter. Add the finely chopped onion and let it turn to glass. Add the diced tomato, the tomato paste, the finely chopped parsley and the spices. Let simmer for 3 - 4 minutes while stirring well.
- Knead the flour, butter, baking powder and salt and gradually add the milk until the dough is elastic, but not too soft. Shape the dough into 12 balls of the same size, approx. 40 g.
- Roll out the dough balls in a circular shape by hand until they are about the size of a saucer. The dough can be rolled out very well without using flour and does not stick. Divide a heaped tablespoon of the filling over half. Leave the edge free for a finger`s breadth. Fold over the other half and press firmly along the edge with your fingertips. Brush with egg yolk and sprinkle with black cumin or sesame seeds. Bake at 180 ° C for 15-20 minutes until the poğaça are golden brown on top.
- The pastries can be eaten warm, cold or frozen.
- The calorie information relates to 1 piece of pastry.
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