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- 5-6 cups flour
- 1.5 tablespoons of dry yeast (I gave the recipe here in this way because it is only dry yeast, yeast age you can use if you wish.)
- 1 teaspoon sugar
- Warm water
- 1/2 kg of meat
- 2 or 3 onions
- Black pepper
- red pepper flakes
- A little vegetable oil
- First, let's prepare the filling.
- Then, 1.5 tablespoons of yeast, 1 teaspoon sugar 1 cup warm water, I kabartal addition.
- On the other hand, let's add the flour, the salt and let the dough again lukewarm water earlobe swelled by adding yeast.
- Let's take the dough into pieces without waiting at all. About 5 or 6 meringue.
- Meanwhile, 250 grams of fat in a pan ready to be melted let's assume.
- Let's open with the help of a rolling pin from meringue dough (you can not be too thin, as you can open).
- Then fold the dough over these brush-shaped Grease pack and let's get to the square shape. Fold the dough in this way all the grease and oils are all open again and fold again form the dough (we're the same procedure done twice).
- saralım and diesel roller tray with the help of about A4 paper into the pastry with minced we opened mortar put in neck roll form.
- If you can compress it roll if the tray's length can stretch a small or too big.
- Let's stop persistent yolk over the pastry tray and we put 200 C over until brown (25-30 minutes) I cook.