Cig Borek

A Tatar specialty from Eskisehir: paper-thin unleavened dough folded over raw ground beef and onion, then fried in hot oil until puffed. Half-moon pastries eaten hot.

Ingredients

• 400 g all-purpose flour
• 220 g (scant 1 cup) lukewarm water
• 10 g (2 tsp) salt
• 300 g ground beef (20% fat)
• 150 g onion, grated
• 2 g (1 tsp) black pepper
• 100 g sunflower oil (for frying; the amount absorbed)

Instructions

1. 1

   Knead the flour, lukewarm water and 6 g of the salt into a firm, smooth dough. Cover and rest for 30 minutes (resting not included in total time).

2. 2

   Grate the onion and add it with its juice to the ground beef. Knead with the remaining 4 g salt and the pepper for 2-3 minutes.

3. 3

   Divide the dough into 8 pieces. On a floured counter, roll each with a thin rolling pin into a 25 cm circle, almost see-through.

4. 4

   Spread an eighth of the filling in a thin layer over half of each circle, fold the other half over, press the edges and trim into a half-moon with the rim of a plate.

5. 5

   Heat the sunflower oil in a wide, deep pan over medium-high heat. Fry the pastries one at a time for 1 1/2-2 minutes per side until puffed and golden.

6. 6

   Drain on paper towels and serve hot.

Nutrition

Per serving