Katlama

Ingredients:

1 kg flour
½ t  dry yeast
Salted water
Vegetable oil for frying

1. Combine the first three ingredients and knead to make a dough the consistency of an earlobe.
2. Allow to rise for 3-4 hours.
3. Take pieces of the dough and fry in hot oil.

Köbete (with ground meat)

Ingredients:

1 kg flour
½ t dry yeast
Salted water
125 gr margarine
300 gr. ground beef
5-6 onions
1 egg
Salt, black pepper, parsley

1. Make a filling out of the meat, finely chopped onion, salt, pepper and parsley.
2. Combine flour, salted water and yeast, knead into a dough the consistency of an earlobe.
3. Let rest for 20 minutes
4. Roll out to 1 cm thick and brush with melted margarine
5. Roll into a long roll.
6. Wrap the roll into a spiral.
7. Roll out once again and brush again with margarine.
8. Roll up and form a spiral once more.
9. Wait 10-15 minutes, divide dough into two.
10. Roll out the first piece to the thickness of a finger and spread in an oiled pan.
11. Put the filling over the dough, then roll out the second piece and cover.
12. Seal the edges and brush egg over the top.
13. Bake in a medium hot oven.
14. Cut and serve hot.

Tatar Aş

Ingredients:

1 kg flour
2 eggs
Salted water
300 gr ground beef
Parsley
2 onions
Black pepper, salt
2 T butter

1. Mix the flour, salted water and two eggs and knead to make a dough the consistency of an earlobe. Let rest 15 minutes
Take an orange-sized piece and roll into a long thing rope between your hands.
2. Cut into pieces the length of two finger widths.
3. Open each piece into a 4-cm circle.
4. In each piece, place some of the filling (made of ground meat, black pepper, parsley, chopped onion and salt).
5. Fold the dough over the piece and flute the edges.
6. Continue till all the dough has been used.
7. Boil in salted water
8. Remove to a serving plate and top with the melted butter.

Cantık

Ingredients:

1 kg flour
½ c salted water
250 gr margarine
300 gr ground beef
5 onions
Salt, pepper
1 egg

1. Make a dough the consistency of an earlobe out of the flour, salted water and margarine. Allow to rest for 15-20 minutes.
2. Divide the dough into apple-sized pieces.
3. Roll out to 6-7 mm thick circles the width of a small dessert plate.
5. Add the filling made from the meat, chopped onion, salt,  and black pepper.
6. Fold over and flute the edges, but leave one side open
7. With a small teapot, add up to 2 T of water, seal
8. Brush with egg and cook in the oven.

Mantı

Ingredients:

1 kg flour
Salted water
½ kg ground beef
Salt-black pepper
7-8 onions
2 T butter

1. Knead the flour with enough salted water to make a dough the consistency of an earlobe.
2. Let rest for 20 minutes.
3. Roll out into a circle 2-3 mm thick
4. First cut into strips, then cut crosswise to make squares.
5. In the center of the squares, place some filling made of meat, chopped onion, black pepper and salt. Fold diagonally and then fold the far ends of the triangle.
6. Boil the mantı in salted water.
7. Remove to serving dish and top with melted butter.

Burma (Kol Böreği)

Ingredients:

1 kg flour
Salted water
1 kg potatoes
5-6 onions
Salt, black pepper
A little vegetable oil

1. Knead flour with enough salted water to make a dough the consistency of an earlobe.
2. Boil potatoes, then grate.
3. Saute chopped onion in a bit of oil, add to the potatoes.
4. Add salt and pepper
5. Take a largish piece of the dough and with an oklava, roll out to 3 mm thick.
6. Spread the potato mixture over the dough.
7. Roll the dough up into a long roll, then form into a spiral.
8. Repeat with the rest of the dough, and arrange the spirals in a deep oiled baking so that they touch each other.
9. Cook them in the oven, or boil them in a pot of water.

Kaş Kaş

Ingredients:

1 kg flour
2 eggs
Salted water
250-300 gr ground beef
1 onion
Salt, pepper and parsley

For cooking:

3-4 tomatoes
2 T butter
Salted water

1. Knead flour with enough salted water to make a dough the consistency of an earlobe.
2. Divide the dough into two pieces.
3. Roll out to 3-4 mm thick.
4. Fold over, then once more to form a triangle.
5. Cut into strips the width of two fingers
6. Cut each strip into squares
7. Into each square, put the filling made of the meat, black pepper, salt, onion and parsley mixture.
8. Seal the edges
9. Grate the tomatoes and add to the salted water, bring to a boil, and boil the dumplings in this. When serving, you may drizzle with melted buter.