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Turkish meat pies

Turkish meat pies

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Prepare a crust of flour about 400 grams, 2 eggs, 1 teaspoon salt, 2 tablespoons sugar, yeast and hot water as it contains flour, knead this dough by hand in a kitchen bowl. Cover and leave to rise.

Prepare in a little olive oil, in a pan, the minced beef together with the 2 chopped onions, garlic, pepper, spices for the minced meat, when the meat is almost done add a little soy sauce. Then turn off the heat. add a small can of whole tomato paste, and 1 teaspoon of chilli paste.

On the clean work table sprinkled with flour, spread the dough not too thick but not very thin, cut squares, in each square put 2, 3 teaspoons of meat filling, close the squares, place in a pan greased with oil, grease with beaten egg with a brush and sprinkle with poppy seeds.

Bake one by one in the hot oven well before about 180 degrees for about 15 minutes, when they are ready it smells crazy and they are also nicely tanned.

Remove and eat hot or cold, keep excellent in the freezer.

They are very good!

Cheesecakes like at home

When I was a child, my mother made pies with cheese or meat using a sheet made by herself, from flour, eggs, I think something caimac and only she knew what, that a flour paste came out and with a large wooden rolling pin and hard, aged through the family kitchen, my mother gradually rolled this dough until it reached like a pancake sheet as thick as a finger and about forty or fifty centimeters in diameter. He took this crust and placed it on the dining room table over which he had previously placed a clean tablecloth, and then slowly, slowly, pulled the edges around the table and stretched it until the crust reached the edges and then it was a few inches above them, thinning out until it was as transparent as a curtain. How she did it, how she stretched it and what bothered her, only she and God knew that we children looked at that transparent sheet as a miracle. Everything had to be done quickly and precisely so that the sheet would not dry out, otherwise the dough would lose its plasticity and come out with holes.
(An article by Vlad Nicolau)
We would have liked to draw on that miracle too, but my mother was adamant and relentless about it. She did not accept any interference in her affairs, and even if we had nothing to do and were bored, she said, we could go to the kitchen to help Marioara, "choose" the rice, or clean the white beans from "threads" and if that didn't suit us either, then we could take a tour of our pants and jump around the house.

Both proposals were unacceptable, so our interest in culinary art immediately went down to zero, so we had better stay close to it to look further as spectators, because you had something to see!

Once the sheet was ready, it was immediately greased with a thin layer of melted butter, for which purpose the mother used a large feather of goose, then spread the pre-prepared composition over the pie sheet, whether it was cheese, meat, or mushrooms, and sometimes walnuts or apples, in a thin layer, after which the sheet thus prepared was rolled with the help of the tablecloth. The roll was cut according to the shape in which it would complete its taste, it was put in an enameled ceramic form that my mother had previously greased with a layer of butter as thin as the sheet or even thinner, then the pie was it was greased with beaten egg, for which my mother used another goose feather and put it in the oven.

The miracle that my mother was doing then, I was never given to see or taste it again, although God helped me and I also went through France where the Parisian pastry chefs do something that should be the sum but not It is also in Turkey where the worshipers of Allah also do something like the pie that I am ashamed to call a pie, and in the land of Machidon where the pie is eaten, but which besides what my mother did, how can I say? It's like an angry donut with plum magiun on the stall at "moşi", next to a delicate waffle presented on a silver tray next to a "Marghiloman" at Capşa.

That being the case and seizing the moment when I have time and I can develop, I decided to extend the range of my many talents that are not there and on the culinary art, art neglected by me until now.

And as I told you, I have searched the shops of all the nations and peoples who throughout history have dealt with pies. To the Greeks, to the Turks, to the Italians, to the French…. Yes, where did I not look? I didn't give that sheet! I tried! So what didn't I try? In vain!

Until three nights when this time it was not my mother, but the Great Boss himself, who appeared to me in a dream in a golden cloud surrounded by blue lightning adorned with orange thunder and shouted at me from above: "Buffaloes! Stop walking and spinning like a helmet in a cauldron, but go to the Peny in Sprockhövel, at the bottom of the "floury" row three on the "C" shelf to the left of everything!

And he disappeared into the heights in all his glory and greatness, roaring wildly from the golden cloud in which he stood, which had meanwhile been hunted, for he was very angry, and it rained all night.

I went to where the Most High had sent me, and with the help of Precista and the Son, I found the pie sheet that was substantially close to the ideal sheet.

What to bore you and what to turn and see, I got tired and I got some acceptable pies, in any case better than the French ones, much tastier than the Greek ones, not to mention those Turks who are the shame of pies, the humiliation of pies.

In short! The first and most important part of the pie is how you were able to figure out the sheet above. A sheet that I beg you not to try to do on your own as my mother did, so that you do not have shocking failures and major disappointments and in no case, if you have a more choleric character, because you risk a heart attack, a slogan, or a hospitalization for jokes followed by a long soothing treatment, that as a small horse I imagine you are full.

Try to find it at "Metro", "Carefour" or other stores with the same profile. In case you go alone through the jungle of shelves to find this merchandise, it looks like this: it is a roll about thirty centimeters long and about three centimeters in diameter, wrapped in a piece that reads in green Landmanns Blätterteig and inside is a sheet of soft dough, rolled together with a kind of parchment that is also baking paper, ie it can be put after you have finished the pies in the oven on the bottom of the tray, which is very practical, in the sense that you no longer have to move the pies there, there, but you process them from start to finish directly on this paper. You must find this roll in a cool place. Not refrigerated, but where foods such as salami, cheese, etc. are kept, somewhat in the refrigerator.

The sheet once rolled has a rectangular shape and should be cut quickly into small squares, or triangles over which the composition is placed, no matter what kind of composition you use: cheese, meat, mushrooms and everything else that comes to mind.

Over the filling, wrap the dough in the form of "lap-in-the-waist", "croissants" and also, in other shapes and sizes, as you cut your head and your appetite takes you.

Cheese filling. I do this: I take a piece of cheese suitable for the size of the square of the coca, over which I put a little bit of good quality sheep's cheese, or that bellows cheese that the baciu eats with his own, not that with who comes to the market to fool the customer and who, of course, is not quick. If it's hot, it's better to make it with polenta and onions.

Not too much filling so it doesn't come out of the pie. Wrap the dough in the form of "lap-in-the-waist" pies.

As for the cheese, the pie must be very well finished so that you don't wake up at the end because the melted cheese is somewhere outside. These are dramatic moments, in which it is necessary to have at hand a strong sedative and a large soup polish, with which to snap over the pumpkin because what is in the oven in this case, is irretrievably lost and you serve the guests better. "Eugenie" with gogons than the obtained mash. Pay close attention to it!

Until they came out like the world, I thought I was in a mess. Now, for better or worse, they are eighty percent successful.

Place the finished pies in the oven, which has been preheated to 180 degrees, and keep for 15 to 25 minutes, depending on the size of the pies. In any case, as long as their surface turns yellow, golden and as you like, golden, or browner. By the way! Before putting them in the oven, grease the pies with beaten egg to make them beautiful and shiny. Make a few notches at the top so that the damp can come out, otherwise it could lead to the explosion of the pie, because the polenta does not explode, but the cheese does!

(Followed by "Meat pies like at home", by the same author)

Pies on the slab, as in Transylvania - video recipe

Slab pie recipe. Transylvanian pies on the slab. Codrenesti pies filled with cheese, magiun or cabbage.

Great how much poetry, how much reminiscence of long forgotten times is in this recipe by pies on the slab! The recipe for these pies, essentially simple and with rustic ingredients, like all peasant recipes, is a lesson about the ingenuity of our grandparents, who lived in not very generous times and who, from their little, were able to offer to the loved ones and a hot dinner, and a dessert, and even a good and satisfying dish to pack and take in the sack the next day, to the field work.

Slab pies are made all over Transylvania, both sweet and salty, in more or less similar variants. Further north, in the land of Codr, they are called codrenesti pies. Basically, it's about one and the same thing: a mollusk dough filled with various fillings. From sheep's cheese to hardened cabbage, from sweet cheese flavored with a splash of lemon to grated apples and magiun. Nowadays, the "slab" of carved stone on which these pies were once baked has been replaced by the cast iron pan.

The recipe for Codrenesti pies in the readers' stories

While writing the recipe, I remembered that a few years ago, a reader posted here on the site a personal memory of these pies. I searched and found the post of Teodora Barbul from three years ago, which said:

"For my family, milk was an important source of income. Every Friday, my mother would cross the mountain, with the basket on her back, loaded with cow's cheese, cream and curd, at the fair in Baia Sprie. Saturday was our favorite time. The bread was baked in the oven in the yard. Part of the dough was kept for codrenesti pies, which we ate with a glass of lukewarm milk. It was our favorite food, the children's food. Now it's my turn to offer these pies to my children and grandchildren and I want to tell you that they enjoy the same popularity. ”

And here's how the strong connection between the tradition of baked pies on slabs and milk is demonstrated, this simple but so nutritious ingredient, essential for the lives of people in that part of the country. That is why, together with my friends from Albalact, who collect their rich-tasting milk only from Romanian farmers in Transylvania, I have already embarked on a beautiful culinary journey for three weeks. During this, we would like to rediscover the traditional recipes from Transylvania. Especially the sweet ones, which go perfectly with a glass of fresh milk.

In this project, so far we have already published the recipe for Hencles (liqueur) with semolina cream and plums and that of Poultry milk. Today is the turn of these pies on the slab.

In order for the recipe for Codrenesti pies to seem as accessible as possible, we have created a video tutorial for you. You will find it immediately below the list of ingredients, and the text version of the recipe is at the end of the article. Good luck with that!

How do we prepare the best pie?

Sheets are also very important. I chose to use Turkish sheets of pie, some thicker sheets and ready to bake. I like them more because they work much easier with them and the minced meat pie comes out perfectly. Of course you can also use ordinary pie sheets, only you will have to put two layers for each roll for the pie. Being thinner, a single layer is not enough because the sheets can break very easily when you roll them. Equally important is the mixture of egg, yogurt, butter and water. It softens the sheets enough so that the pie is not dry and too crunchy. Instead of melted butter you can simply use oil. I like butter for the taste it gives to the dish.

Keep the minced meat pie in the oven until it browns nicely on top. As the filling is already cooked, it does not need to be baked very much. You can also make smaller, individual pies. Simply roll each roll like a snail and bake them in a large rectangular tray. I put sesame over the pie, but you can also put poppy seeds or not put anything. Before serving the pie, let it cool a little, so that it softens and cuts nicely. Then cut it into triangles and serve it to everyone! Make a big salad and the weekend dinner is ready! You can also try the recipe baked chicken pasta, another delight for the whole family. I am convinced that you will make a fuss with this preparation and that you will make it again and again and again!

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How do we make the best filling for suberek?

The filling for the suberek recipe with lamb is a simple and quick one. You need minced lamb or beef as you prefer. You can put any minced meat you have and any meat you like. In the meat we must add finely chopped onions and spices. I chopped the onion on the robot, but you can also grate it very finely. For the spices I added paprika and ground black pepper, both from Delicate. They are very good quality spices, the paprika having the country of origin Spain, and the pepper, Vietnam. Of course I added salt. Add a little more salt than you normally would. The filling should be lightly salted to taste after frying.

To fry these suberek with lamb, put approx. 2 fingers of oil in a pan and heat over medium heat. Shape the pies as shown in the clip and fry them for 2-3 minutes on each side. The pies will swell and make small blisters on the surface. When they turn golden, you can remove them on paper towels to absorb excess oil. Then let them cool a bit to soften and they can be served. They are wonderful with ayran, a fresh salad or even a tomato sauce. If you like pies, try my recipe for Turkish beef pie. It is just as easy to prepare and tastes great.

Burek ingredients with meat

for a 25 x 35 cm tray

  • 3/4 packet of pie sheets (I used Serbian sheets, which are thinner than those found in our trade, but burek comes out very good with Romanian sheets)
  • 750 grams of minced meat, leaner (I used beef - pulp - but you can use a mixture of beef and pork, skimmed)
  • 250 grams of finely chopped onion
  • 1 clove of crushed garlic
  • 1 tablespoon semolina or 2 tablespoons breadcrumbs
  • 2 tablespoons oil
  • salt, pepper, herbs to taste, I put 1 teaspoon of dried thyme, paprika or hot pepper (to taste)
  • optionally, 2-3 tablespoons of ajvar - a specific Serbian paste based on pepper
  • optional, 1 tablespoon of tomato paste
  • oil for greased sheets or a mixture of 1: 1 melted butter and oil (about 100 ml. of oil or melted butter + oil)
  • 1 or
  • 100 grams of cream
  • 150 ml carbonated mineral water

Burek with meat, preparation of the filling:

1. In a large skillet / saucepan, heat the 2 tablespoons of oil and fry the finely chopped onion and crushed garlic. I confess, I put the onion through the meat grinder, after I finished chopping the meat for the pie.

2. After the onion has softened, add the meat and continue to harden, chopping it well with a wooden spoon or a spatula, so that it does not gather in the lumps.

3. Saute the meat over medium heat for about 8-10 minutes, until no traces of red meat are seen, at which point add the sweet paprika, optionally, tomato paste or ajvarul (or both).

4. Cook the meat for another 4-5 minutes, stirring constantly, then remove from the heat, leave to cool, season with salt, pepper and herbs to taste, then add the semolina or breadcrumbs and mix well. .

Burek with meat - assembly and baking

1. Grease the pan well with oil or melted butter mixed with oil (as I did).

2. Add a first layer of pie sheets (2-3 sheets). We do not have to grease after each sheet added, it is enough to grease the one at the top.

3. Spread 1/4 of the meat filling over this first layer of pie sheets, cover with another layer of 3 pie sheets and also, grease well with oil or butter mixed with oil the last sheet. We continue identically, having to get 5 layers of pie sheets and 4 layers of meat.

4. The last layer should be pie sheets, which will be well oiled on the entire surface and then, with a sharp knife, cut the burek into portions as desired (rhombuses, squares, triangles).

5. Beat the egg with a fork. Add the cream and mix well, then dilute the mixture with carbonated mineral water. This liquid mixture is poured over the already portioned burek, as we showed in the previous point. Only now the oven is set, setting at 190 ° C. While the oven is heating up, the burek will absorb the liquid mixture that I poured on top.

6. Bake at medium height in the preheated oven at 190 ° C. We will bake the burek as soon as the oven has warmed up well. Baking time is about 40 minutes, finally the burek looks red and appetizing.


Let the burek cool, you can serve it from the phase when it is warm.

No need to tell you how appetizing it smells! How impatient our taste buds are, waiting for them to cool down a little, a little at all! To pass the time, I prepare a cup of whipped milk. It goes great with the warm burek. Mmm… I can't share it with anyone!

Great appetite!

For those who want to try the version with homemade sheets, they can do them following the instructions in the recipe of STRETCHED PIE.