Lentil Kete

An eastern Anatolian kete: soft yeasted buns filled with buttery onion and green lentils, then baked. Enjoyed with tea at breakfast or as a snack.

Ingredients

• 500 g (4 cups) white flour
• 220 g (1 cup) lukewarm water
• 8 g (1 packet) dry yeast
• 50 g (3 tbsp) whole milk yogurt
• 90 g butter
• 250 g cooked green lentils
• 100 g (1 small) onion
• 3 g (1 1/2 tsp) red pepper flakes
• 2 g (1 tsp) black pepper
• 11 g (2 tsp) salt

Instructions

1. 1

   Dissolve the yeast in the lukewarm water; add the flour, yogurt, 30 g of melted butter and 7 g of the salt and knead for 8-10 minutes into a soft dough. Cover and leave in a warm place for about 1 hour until doubled.

2. 2

   Finely chop the onion and cook it in 30 g of the butter over medium heat for 5-6 minutes.

3. 3

   Add the drained lentils, red pepper flakes, black pepper and remaining salt and stir for 2-3 minutes; mash lightly with a fork and let the filling cool.

4. 4

   Preheat the oven to 190 °C. Divide the risen dough into 8 pieces and flatten each to the size of your palm.

5. 5

   Place some filling in the center, gather the edges to seal, turn seam side down and press to about 1.5 cm thick; arrange on a lined baking sheet.

6. 6

   Mark the tops with a fork and brush with the remaining melted butter.

7. 7

   Bake at 190 °C for 22-25 minutes until golden; serve warm.

Nutrition

Per serving