Pastries and dough-based dishes
Kalakay is a griddle pastry made in the Tatar villages of Eskişehir. It is similar to chebureki, but instead of being deep-fried, it is cooked on a griddle using unleavened dough and a raw ground meat filling. This gives it a dry, blistered outside and a juicy center. Brush it with butter as soon as it comes off the griddle.
Knead the flour, salt, and warm water for 10 minutes until you have a soft, nonsticky dough. Divide it into ten portions and cover them.
Mix the ground beef with the grated onion, 60 ml water, salt, and black pepper. The water is essential; without it, the filling will dry out on the griddle. Do not cook the filling ahead of time.
Roll each portion into a thin 22 cm circle. Spread filling over half of each circle, fold the other half over it, and press the edges together with your fingers to seal. Press the edges once more with the tines of a fork; any opening will let the juices run onto the griddle.
Heat a griddle or wide skillet over medium heat without oil. Cook the kalakay for 4–5 minutes per side, until dark brown blisters form. Do not press down; that will push the juices out. Brush both sides with melted butter as soon as each pastry comes off the griddle.
Divide the kneaded dough into portions and let it rest, covered, for 30 minutes. Dough that has not rested will shrink as you roll it, and the filling may spill out.
Sacı iyi ısıtmadan attım, hamur yapıştı ve böreği kaldıramadım. Hamuru bezelere ayırıp dinlendirmek de gerekiyor, dinlenmemiş hamuru açarken kenarları yırtıldı ve harç dışarı aktı.
Harcın suyunu tarifte yazdığı gibi koyun, kuru harçla börek tatsız oluyor.
Eskişehir'de bu böreği daha ince açıyorlar, ben kalın açtım ve hamur ağır bastı.
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