Dumplings and filled pastries
This practical Kayseri-style Turkish dumpling dish is made by layering dough pieces with a ground meat filling and baking everything on a tray, rather than sealing each dumpling individually. It is a less labor-intensive version of classic Turkish dumplings.
Knead the flour, egg, water, and salt into a dough and let it rest for 20 minutes. Roll it out thinly and spread it to fit a large baking pan.
Cook the ground meat, onion, and Turkish red pepper flakes over medium heat for 10 minutes.
Lay the dough sheet in a greased tray, spread the filling evenly on top, and cut into portions.
Bake in an oven preheated to 190°C / 375°F for 20 minutes, until golden on top. Drizzle the hot beef stock over it and bake for 5–8 minutes more.
Pour the garlic yogurt over the top and serve hot.
Store covered in the refrigerator for up to 3 days. To reheat, add a little beef stock and warm in a 160°C / 320°F oven to keep it from drying out.
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