Pastry Recipe

Ingredients

For the dough:

4.5 cups of Miray flour
1.5 cups of water (300 ml)
2 teaspoons of salt

For the filling:

350 grams of minced meat
1 medium-sized onion
1 teaspoon of salt
1 teaspoon of black pepper
1/2 cup of water (60 ml)

For frying:

Vegetable oil

Instructions

First, let's prepare the dough for the pastry. Pour 4.5 cups of flour and 2 teaspoons of salt into a bowl. After mixing them well, add 1.5 cups of water and start kneading the dough. It will be a bit firm. If necessary, you can add a little more water. Cover the dough with plastic wrap and let it rest for 30 minutes.

In the meantime, we can prepare the filling for our pastry. In a large bowl, mix 350 grams of minced meat, 1 chopped medium-sized onion, 1 teaspoon of black pepper, 1 teaspoon of salt, and 1/2 cup of water.

Take the rested dough onto a floured surface to prevent sticking. Knead the dough again with your hands.

Divide the dough into 4 pieces, and then divide each piece into 5 pieces, making a total of 20 small dough balls.

Roll out each ball thinly until about the size of your palm.

Spread the minced meat filling on one half of the rolled-out dough.

Fold the dough in a half-moon shape and press the edges with your fingers. If you want the edges of your pastry to be smoother, you can cut them with a pastry wheel.

Cover the shaped pastries with a cloth to prevent them from drying out while waiting.

Fry the pastries in hot vegetable oil, turning them carefully until they are golden brown.

Our delicious puffy pastries are ready to serve. You can serve them with yogurt if you like.

Enjoy your meal!

History of the Pastry

The history of pastry dates back to the Turkic nomadic tribes in Central Asia. Pastry is a food in the category of pastries that is filled with various ingredients and baked. Here are some important points about the history of the pastry:

Central Asian Origin

Nomadic Turkish Culture: The origin of pastry dates back to the Turkic nomadic tribes, who had a diet consisting of pastries and meat. These tribes needed portable and nutritious foods while traveling long distances on horseback. Pastry became an ideal meal to meet this need.

The Ottoman Empire

The Ottoman Palace Cuisine: Pastry became an indispensable part of the palace cuisine during the Ottoman Empire. Palace chefs mastered pastry making and developed various types of pastries using different ingredients. The vast geographical area of the Ottoman Empire allowed the pastry to interact with different cultures and diversify.

Spread and Diversification

The Balkans and the Middle East: With the influence of the Ottoman Empire, pastry spread to the Balkans and the Middle East. In these regions, pastry began to be made in various shapes using local ingredients and cooking techniques. In countries like Greece, Bulgaria, and Serbia, pastry became a cultural element with different names and recipes.

Modern Times: Today, pastry remains a popular food in Turkey, the Middle East, the Balkans, and Central Asia. Pastries made with various fillings such as cheese, spinach, minced meat, and potatoes are consumed frequently both at home and in bakeries and pastry shops.

Conclusion

Pastry is a versatile and delicious food that has reached the present day by interacting with different cultures and enriching with various ingredients over centuries. This tasty journey from Central Asia to the Ottoman palace cuisine and today's modern kitchens has ensured pastry a special place in world cuisines.