Tatar Böreği (Tatar-Style Boiled Meat Dumplings)

Knead the flour, egg, salt and warm water firmly until you have a smooth, stiff dough. Cover and leave to rest for 30 minutes.

Knead the ground meat thoroughly with the grated onion, parsley, salt and black pepper. Squeeze out a little of the onion’s excess liquid so the filling does not become watery.

Roll the dough out thinly and cut it into 4 cm squares. Put some filling in the center of each square, bring the corners together in the middle to form a triangle or parcel, and press the edges firmly to seal.

Bring salted water to the boil in a large saucepan and add the dumplings. Boil until the dough turns translucent and the dumplings rise to the surface, then drain. Crush the garlic into the yogurt and pour it over the dumplings. Heat the butter with Turkish red pepper flakes and drizzle over the top. Serve hot.