Make it Crispy: Non-greasy Raw Pastry (Çi pastry)
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Preparation Time20 mins
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Cook Time15 mins
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View137
One of the most beautiful gifts of Tatars to us is çibörek. This delicacy, also known as raw pastry , is a delicacy that is made in every corner of Eskişehir and eaten with great pleasure. As a feature of the pastry, the minced meat mixture is made from raw. It is placed in thinly rolled dough and cooked quickly in hot oil.
The biggest problem when frying dough in oil is that it absorbs too much oil. To prevent this, we add vinegar to the dough and make it rise. This is the secret of puff pastry, which is fluffy and crispy. We add water to ensure that the filling has the perfect consistency and that the mixture does not gather in one spot while cooking.
Then you are invited to enjoy raw pastry with a glass of ayran or hot tea.
Ingredients
Follow the directions
1
Stepp-classstandardin-a-mixing-bowl-mix-300-grams-of-minced-meat-1-grated-onion-1-teaspoon-of-black-pepper-1-teaspoon-of-salt-and-half-a-tea-glass-of-waterp
2
Stepmake-sure-your-mixture-is-watery
3
Stepmix-1-cup-of-warm-water-3-cups-of-flour-1-teaspoon-of-salt-and-2-teaspoons-of-grape-or-apple-cider-vinegar-in-a-bowl
4
Stepknead-until-you-get-a-medium-soft-dough-place-your-dough-on-a-floured-counter-and-divide-it-into-pieces
5
Stepusing-a-rolling-pin-roll-it-out-thinly-to-the-size-of-a-medium-sized-plate
6
Stepplace-your-minced-meat-mixture-on-the-rolled-out-dough-and-fold-it
7
Stepto-ensure-that-the-edges-stick-well-dip-your-hand-in-a-little-water-to-seal-the-edges-or-cut-them-at-the-joints-with-the-help-of-a-pizza-cutter
8
Stepthrow-the-pastries-into-the-hot-oil-and-fry-them-both-sides-and-place-the-fried-pastries-on-a-paper-towel-to-absorb-the-excess-oil
9
Stepraw-pastry-that-does-not-absorb-oil-is-ready-consume-hot-enjoy-your-meal
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