Magnificent Crispyness: Çibörek (Raw Pastry)
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Preparation Time30 mins
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Cook Time10 mins
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In many parts of Anatolia, especially in Eskişehir, the raw pastry (çibörek) recipe, prepared with lean ground meat, onion, parsley, salt and black pepper, is a traditional Crimean Tatar dish.
Among the Crimean Tatars, the pastry called Şırbörek, Şuberek, Çiberek, Çuberek, Çiborek is filled with raw ingredients. The minced meat mixture remaining in the thinly rolled dough is cooked while frying the pastries.
It is rumored that the name "Şırbörek" comes from the frying sound made during cooking. Should we cook it and try it?
If you want a raw pastry recipe that does not absorb oil, it is here: Raw pastry recipe that does not absorb oil, how to make it?
Ingredients
Follow the directions
1
Stepto-prepare-the-raw-pastry-dough-add-all-the-necessary-ingredients-to-a-large-mixing-bowl
2
Stepstart-kneading-and-continue-kneading-until-you-get-a-dough-that-does-not-stick-to-your-hands-if-it-remains-runny-you-can-add-flour-little-by-little-cover-the-kneaded-dough-and-let-it-rest-at-room-temperature-for-20-30-minutes
3
Stepfor-the-filling-of-raw-pastries-mix-minced-meat-onion-salt-black-pepper-and-water-thoroughly-in-a-bowl
4
Stepdivide-the-dough-rested-at-room-temperature-into-equal-pieces-roll-out-the-dough-on-a-lightly-floured-kitchen-counter-using-a-rolling-pin-to-the-size-of-a-large-serving-plate
5
Stepspread-a-piece-of-the-minced-meat-mixture-on-half-of-the-dough-prepare-quotdquot-shaped-pastries-by-covering-the-other-parts-over-the-stuffed-parts-lightly-press-the-edges-of-the-pastries-with-your-hands-apply-the-same-process-to-all-dough-meringue
6
Stepheat-the-sunflower-oil-in-a-wide-based-pan-cook-the-raw-pastries-you-have-prepared-in-a-short-time-in-hot-oil-by-turning-them-upside-down-serve-hot-without-waiting-enjoy-your-meal
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