Çiğ Börek | Crimean Tatar Fried Meat Pastries with Ground Meat Filling

Knead the flour, lukewarm water, cooking oil, and salt until you have a soft, non-sticky dough. Cover and let it rest for 20 minutes.

Thoroughly mix the ground meat with the grated onion, water, salt, black pepper, and Turkish red pepper flakes until the filling is loose and spreadable. The water keeps it moist and tender.

Divide the dough into portions and roll each into a thin circle. Spread a thin layer of the raw ground meat filling over one half, fold the dough over, and press the edges with a fork to seal into a crescent shape.

Heat the cooking oil in a deep skillet. Fry the pastries in the hot oil until both sides are golden and the filling is cooked through. Transfer to paper towels to drain excess oil, then serve hot.