Kaytaz Böreği: Hatay-Style Open Ground Beef Pastries

Finely chop the onion and sauté it in a little oil until lightly golden. Add the ground beef and cook for another 8 minutes, until it releases its liquid and the liquid evaporates. Add the pepper paste and stir for 2 minutes, until fragrant. Add the grated tomato and cook until all the liquid has evaporated. The filling is ready when no liquid runs to the bottom as you tilt the pan. Remove from the heat, stir in the spices and parsley, then let cool.

Divide the dough into 12 equal pieces and shape them into balls. On a lightly floured work surface, use a rolling pin to roll each one into an oval sheet 12 cm long and 1 mm thick. Keep the edges at least as thick as the center; very thin edges may burn in the oven.

Place one 15 ml measure of filling in the center of each sheet. Fold the long edges inward and pinch the two ends together with your fingers. Leave the center open so the filling remains visible. Lift and shake each pastry; if the filling falls out, fold the edges a little farther inward.

Arrange the pastries on a parchment-lined baking sheet, brush the tops with olive oil and bake in an oven preheated to 200°C / 390°F for 25 minutes. They are done when the edges are golden and the bottoms lift cleanly from the parchment with a spatula. Serve hot.