A quickly made pastry from Azerbaijani cuisine, this dish is made by filling thin unleavened dough with cheese, folding it into a half-moon and pan-frying briefly. Its yeast-free structure brings the dish to the table in a very short time.
Knead the flour, water and salt, divide into four pieces and roll each into a thin round.
Mix the white cheese with the dill, spread it over half of each round, fold into a half-moon and press the edges closed with a fork.
Melt the butter in a pan and cook each side for 12 minutes until golden.
Press the edges closed with a fork when folding the dough, or the cheese will leak out in the pan. Allergens: contains wheat (gluten), milk and dairy (cheese).
If the cheese is quite wet, draining it in a sieve for a few minutes lowers the risk of the dough getting soggy.
Admin DadaGastro · verified in test kitchenİlk denememde hamuru fazla kalın açtım, tavada içi tam pişmeden dışı kızardı. İkinci seferinde daha ince açınca 12 dakikalık süre tam yeterli oldu ve sonuç çok daha iyiydi.
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