Traditional çiğ börek of the Crimean Tatars, made by filling thinly rolled dough with a raw minced meat filling and frying it in hot oil. Crispy outside and juicy with meat inside, this crescent-shaped delight is both a hearty meal and a beloved treat.
Knead the flour, lukewarm water, vegetable oil and salt to obtain a soft dough that doesn't stick to your hands. Cover and let it rest for 20 minutes.
Knead the ground meat well with grated onion, water, salt, black pepper and red pepper flakes to obtain a runny, spreadable filling. The water keeps the filling moist and soft.
Divide the dough into balls and roll each one out into a thin round. Spread the raw ground meat filling in a thin layer over half of it, fold the dough over to close, and press the edges with a fork to shape it like a crescent.
Heat the vegetable oil in a deep pan. Drop the börek into the hot oil and fry until both sides are golden and the filling is fully cooked. Drain on paper towels to remove excess oil and serve hot.
Important: The red-meat filling is added raw and cooks during frying; fry both sides well in hot oil and make sure the inside is cooked through. Contains gluten. Hot oil can splatter, be careful. Press the edges firmly with a fork to seal them so they don't open while frying.
Adding a few spoons of water to the filling keeps the ground meat juicy and tender while frying. Shaking off the excess flour from the dough edges before dropping the börek into the oil keeps the oil from darkening.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.