Pastries and dough-based dishes
This elegant pastry from Gaziantep is made by filling yufka (thin Turkish pastry sheets) with seasoned ground meat, rolling them up, and cutting one end into a tassel shape before frying. It stands out for its crisp texture as well as its presentation.
Cook the ground meat over medium heat in its own fat. Add the onion and cook for 8 more minutes, until tender. Stir in the Turkish red pepper flakes and parsley, then let the filling cool.
Cut each yufka (thin Turkish pastry sheet) into a triangle. Place some filling along the wide edge and roll it up tightly. Use a knife to make thin cuts at one end and fan them out like a tassel.
Heat the oil over medium heat. Fry the rolls for 5–6 minutes, until golden and crisp all over.
Serve hot.
Uncooked, assembled rolls can be stored in the freezer for 1 month and fried without thawing. Cooked pastries are best eaten fresh.
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