Add to Recipe BookHello Everyone!
Here I am with a wonderful recipe that you can show off your guests at breakfast or you can serve – eat in any time of the day. You won’t believe how you could create something that delicious with that little ingredients. Just try fried thin dough with ground beef filling and you will love love love!
FRIED THIN DOUGH WITH GROUND BEEF FILLING
Try this delicious traditional turkish food recipe fried thin dough with ground beef filling.
Ingredients
For the dough:
- 4 1/2 cup all purpose flour
- 3 tsp. salt
- 1 – 1 1/2 cup warm water
For the ground beef filling:
- 350 gr. 12,35 oz. ground beef
- 1/2 onion, grated
- 1/2 tsp. black pepper
- 1 tsp. salt
- 1/5 cup water
Instructions
The dough:
- Take your 4 1/2 cup all purpose flour in a medium container and add your 3 tsp. salt
- Start to add your warm water little by little and knead until your form your dough.
- The tip for making a good dough for “ciborek” is its consistency should be hard.
- Divide your dough in walnut size equal pieces (approximately 20-22 pcs.) cover them with a moist towel and rest your dough for about 30 minutes.
- You can also make your dough in your stand mixer with a dough hook.
The ground beef filling:
- Mix your 350 gr. (12,35 oz.) ground beef, 1/2 grated onion, 1/2 tsp. black pepper, 1 tsp. salt and 1/5 cup water together until combined.
Preparation:
- Flour your preparation surface
- Take your dough pieces and roll them into 8 inches diameter circles with your rolling pin.
- Take your circles one by one, spread a thin line of your ground beef filling along the half of your dough. (as you can see in below video)
- Close the other half on another and trim the side with your pastry wheel so your dough stick together.
- Heat vegetable oil in a large saucepan and fry your “ciborek”s until they turn gold.
- If you pour from the hot oil with a spoon on your fried thin dough with ground beef filling while frying they will puff up as in the pictures.
You can also serve fried thin dough with ground beef filling as a side dish with any meat or vegetable recipe.
Enjoy!
All Comments
Hi, Chef!
It looks wonderful – and I am starting with preparations… Though, since the dough quantity is huge – I wonder if I can freeze the dough rests; is it possible, without any changes after the dough will be again out of the freezer, ready for the next session?
Thanks for your efforts!
Hello Anat,
Thank you very much for trying our recipes.
Freezing only the dough won’t be a good option because the dough can’t be stable after unfreezing but you can make all your borek in one session and freeze the boreks that you won’t eat right away.
I hope you enjoy!
Do you cook the meat before you stuff the dough.
Hello,
You don’t have to cook the meat beforehand.
The feature of this dish is that the meat is put raw.
Do we cook the meat beforehand?
Hello,
You don’t have to cook the meat beforehand.
I hope you’ll enjoy : )
DO YOU HAVE A RECIPE FOR DOLMA THAT USES BEAN LEAVES- DRIED APRICOTS- FARINA- ONION- FRESH GREEN BEANS-APRICOT PRESERVES—-MY ARMENIAN MOTHER IN LAW MADE THESE BUT SHE PASSED AWAY BEFORE SHE COULD GIVE US THE RECIPE—THEY WERE SO GOOD—-HOPEFULLY YOU WILL BE ABLE TO COME UP WITH SOMETHING—THANK YOU
Hello Shirley.
I’m sorry the recipe you mentionned is not a Turkish food. But it seems interesting. I hope you can find it.
Fantastic recipe. I have also adapted with cheese and onion which came out more favourably.
Hello. Would this still be good the next day? I would like to make it for my husband’s work lunch but he leaves very early.
Hello Elif. Of course you can keep it in your refrigirator for about 4-5 day. You can also make them and store in your freezer for about 2 months.