Tandir Pastry with Ground Meat

Sample Dishes from Turkish Cuisine

Tandir Pastry with Ground Meat (Kıymalı Tandır Böreği)

Preparation

Prepare raised dough as instructed in "Cevizli Çörek" (Short bread with Walnuts). Set aside. For fılling: Brown ground meat and fınely chopped onions in oil for 15 minutes stimming until meat is crumbly; drain. Remove from heat. Stir in chopped parsley. Season with salt and pepper; mix well. Divide into 3 portions. Set aside. Place dough on lightly floured board. Divide into 8 portions with floured hands. Shape into balls. Roll each ball out to fıt into a baking pan 35 cm (14 inches) in diameter, sprinkling with flour. Lay a pair of pastry layers in oiled baking pan banishing with oil between pastry layers. Spread 1 portion of meat filling over. Lay another pair of pastry layers, banishing with oil between layers again. Repeat the same with remaining portions of meat fılling and pastry layers. Last pair of pastry layers will be on top of third portion of meat fılling. Combine slightly beaten egg and yogurt blending well. Banish top with this mixture. Bake in a moderate oven for 30 minutes or until golden brown. Remove from oven. Let stand for 10 minutes. Cut into 7-8 cm (3-3 1/2 inches) squares. Serve hot or warm.

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

This recipe comes from the Central Anatolia. Since it was baked in Tandır originally, the name derived from this baking method. It is usually served following any mixed vegetable soup. Also served between meals with ayran. It is sometimes served for breakfast.