One Of the most faumos pizza like food in Turkey.It is easy to make and delicious.I hope you Like this Turkish Food.

Ingredients: (6 servings)
• 5 cups flour
• 4 tablepsoons butter
• 2 teaspoons yeast
• 2 tablespoons milk
• 1 teaspoon salt
• 1 teaspoon sugar
• 3 eggs (seperate 1 yolk for brushing on top)
• 250 gr. minced lamb
• ½ bunch of parsley
• 1 medium size onion
• Salt and pepper

Dissolve the yeast and sugar in the milk. Sieve the flour in a bowl. Make a hole in the middle and into these place the yeast, the softened butter, 2 eggs and salt. Knead into a soft dough, cover and set aside to rise. Divide the dough into egg-size pieces and on a floured board flatten each with the hands into a circular or eliptical shape about half a centimeter thick. Prepare the meat filling and spread down the centre of each piece of pastry. Fold the edges inwards about 2 cm. so that the filling can be seen. Leave in a warm place to rise again. Brush with egg yolk and bake in a moderate oven until they are golden brown. Brush lightly with melted butter and serve immediately if you want them crispy. Otherwise, keep covered in a saucepan for about 5 minutes.
-
Meat Pizza – (KIYMALI PİDE)

Ingredients: (6 servings)
Dough:
• 400 gr. flour
• 1 egg yolk
• 1 whole egg
• ½ tablespoon salt
• 100 gr. water
Filling:
• 200 gr. minced meat
• 3 medium size onions
• Salt, pepper
For boiling:
• 6 glasses meat stock
To serve with:
• 500 gr. yoghurt
• 2-3 cloves of garlic
• 5 tablespoons margarine
• 1 tablespoon ground red pepper
• 1 tablespoon dried mint (optional)

Mix the minced meat with grated onions, salt and pepper. Knead for 2 minutes. Sift 350 gr. of flour. Make a hollow in the middle. Put 1 whole egg, 1 egg yolk, ½ tablepsoon of salt and 100 gr. water. Mix well and knead to make a smooth dough. Cover it with a wet cloth and leave for 1 hour. Sprinkle the table top with flour. Place the dough. Sprinkle it with flour also. With a rolling pin, roll it out to the size of a plate. Then, with a thin rolling pin, make it bigger and as thin as possible.
Cut out 6 cm. squares and into each one put 1 teaspoon of meat filling. Bring the four corners of the dough together and squeezing with the fingers, stick them together. Arrange them in an oven pan brushed with melted margarine. Bake them in medium hot oven for 25 minutes, until they are lightly browned. Pour over them 6 glasses of hot meat stock. Cover and cook in the oven or on low heat until the whole stock is absorbed and the pasties are well cooked. Share them out on individual plates. Spread over them yoghurt beaten with crushed garlic and some salt. Pour over margarine, heated and mixed with red pepper. Sprinkle with dried mint. Serve at once.
-
Manti – Minced Meat Pastries with Yoghurt

Ingredients: (4 servings)
• 3 sheets of “yufka” (philo dough)
• 1 glass oil
• Minced meat or white cheese filling

Prepare the desired filling. To make cigarette “böreks”:
Put the “yufkas” one on top of the other. Fold them in half and cut along the diameter. Then cut these semicircular layers into four equal parts. Thus you will have 24 equal triangular sheets. On the shorter end of each triangle put a small amoun of the desired filling. Fold the two sides over and roll it on like a cigarette. Dip the sharp end in a glass of water and stick it on.
To make triangular ones, called “amulet börek”:
Put the “yufkas” one on top of the other. Fold them in half and cut along the diameter. Then cut these smicircular layers into strips of 7-8 cm. wide and 22-24 cm. long. On one end of each strip, put a small amount of desired filling. Take the right corner of the strip and fold it diagonally over the filling to form a triangle. Then take the left corner and fold it on. Continue until the end of the strip, thus forming a small triangular parcel. Stick the end with water. Heat the oil in a frying pan. Fry them on medium heat, until they are golden brown on both sides. Drain well. Serve hot.
-
CIGARETTE “BÖREK” AND TRIANGULAR “BÖREK” (SİGARA VE MUSKA BÖREĞİ)

Ingredients: (6 servings)
• 400 gr. flour
• 330 gr. melted butter
• 1 tablespoon salt
• 1 tablespoon lemon juice
• 1 egg yolk
• ½ cup olive oil
• Desired filling

Sift 350 gr. of flour. Make a hollow in the middle. Put 1 tablespoon of melted butter, salt, lemon juice and ¾ cup of water. Mix and knead to make a soft dough. Cover it with a wet cloth and leave for half an hour. Sprinkle the table top and dough with flour. With a rolling pin, roll it out to make a disc of about ½ cm. thick and 30-40 cm. wide. Spread the melted butter on both sides of the disc. Fold it in three, then fold this long dough in three again. Cover it with a wet cloth and let stand for 45-60 minutes.
Roll it out again to make thin disc. Fold it the same way as before. Cover and let stand for another 45 minutes. Roll it out again, this time about 2 cm. thick. Cut out strips of 3-4 cm. wide, then cut the strips into 3-4 cm. pieces. Roll each piece in the palms of the hands to make small balls. Let stand for 15 minutes. Prepare the desired filling. Take each ball, dip into olive oil. With the rolling pin, roll it out into a square shape as thin as possible. Put in the middle of it 1 tablespoon of the desired filling. Fold the four corners onto it. Place it on a slightly wet oven pan. Beat the egg yolk with 1 teaspoon olive oil and 1 tablespoon of water. Spread it with a brush on the pastries. Bake them in the oven for 25-30 minutes, until they are golden brown
-
Flaky Pastry (BOHÇA BÖREĞİ)

MEAT FILLING FOR PASTRIES (TALAŞ İÇİ)

Ingredients:
• 900 gr. mutton (without fat)
• 5 large onions
• 2 tablepsoons margarine
• 1 large tomato or 1 tablespoon tomato paste
• 2 teaspoons thyme
• 1 bunch of parsley
• 1 teaspoon salt
• 1 teaspoon pepper

chop one of the onions. Cut the meat in small strips of 1 cm. wide, 2-3cm. long. Melt the margarine, add the onions and the meat. Cover and cook on medium heat for 15-20 minutes, stirring from time to time, until the juive evaporates. Brown for 10 minutes stirring constantly. Add salt, peeled and chopped tomato or tomato paste,1 ½ glasses of warm water. cover and let simmer for 1 ½ hours. Cut the rest of the onions into lengthwise slices. Add to the meat. Mix well. Cook for ½ an hour more. Add pepper, oregano and chopped parsley. Mix well and remove from heat. Ready to be used in flaky pastry.
-
MEAT FILLING FOR PASTRIES (TALAŞ İÇİ)
Meat Filling for Pastries

Ingredients:
• 1250 gr. spinach
• 3 medium size onions
• 6 tablespoons margarine
• 1 teaspoon salt
• ½ teaspoon pepper

Remove the roots of the spinach, wash them well. Put them in a saucepan, cover with water, boil at high temperature for 5 minutes. Drain and squeeze by hand to extract excess water. Chop them with a knife. Melt the margarine in a saucepan. Add chopped onions and salt. Brown them lightly. Add the chopped spinach and cook for 10 minutes stirring constantly. Add some pepper.
-
Spinach Filling For Pastries – (ISPANAKLI BÖREK İÇİ)

Ingredients:
• 150 gr. minced meat
• 3 medium size onions
• 1 ½ tablespoons margarine
• ½ bunch of parsley
• Salt and pepper

Brown chopped onions lightly in margarine. Add the meat and salt. Cook it stirring constantly until the evaporates. Add salt, pepper and chopped parsley. Mix well.

Minced Meat Filling for Pastries – (KIYMALI BÖREK İÇİ)

Ingredients:
• 200 gr. white skim cheese
• 1 whole egg or 1 egg white
• ½ bunch of parsley
• ½ bunch of dill (optional)

Mash the white cheese with a folk. Add the egg and chopped parsley and dill. Mix well.
-
Chese Filling for Pastries (Peynirle Borek ici)