The way the pastry with minced meat..............
# Amount would be enough: 5 people
# Preparation time: 90 minutes
# Cooking time: 20 minutes
# Ingredients: 1 / 2 kilo flour + a grain of salt
M as corn oil
Yeast in the size of walnuts +1 m r sugar
Warm water or warm milk (preferably milk)
1 / 2 kilo minced meat
Medium onion, chopped
Corn oil
Salt and black pepper
# Preparation: 1 - kneaded dough ferment yeast sugar and warm water and leaving it up to ferment and rise, then add flour, salt and oil may be added more warm water if dough is dry, and knead the dough well so that they are soft rather then leave in a warm place to rise for about 45 minutes.
2 - Iasj meat, add chopped onion to the oil and Chouh even wilt, then add meat and stir over medium heat until completely absorb one hundred and season with salt and black pepper.
3 - After fermentation the dough is taken from a small piece the size of walnuts is peeled and then ball in hand and uniqueness Balnchabp a small circle and then stuffed with meat Almasj in half of the top in a pyramid and is applied to the dough from the Dilaiha the left and right with tightening lock the head and then applied to the lower part of the dough (which is towards you) to all of them as much as possible and to edit in the triangle.
4 - stacked one after the other in Chinese painted Balzetcturk to rise slightly.
# Cooking: Bake in oven medium heat (200 degrees) until brown on the network from the bottom and then placed at the bottom of the oven and ignite the grill to brown the top.
After graduating from the oven stacked in a serving dish and serve warm with milk RIPE.
# Preparation time: 90 minutes
# Cooking time: 20 minutes
# Ingredients: 1 / 2 kilo flour + a grain of salt
M as corn oil
Yeast in the size of walnuts +1 m r sugar
Warm water or warm milk (preferably milk)
1 / 2 kilo minced meat
Medium onion, chopped
Corn oil
Salt and black pepper
# Preparation: 1 - kneaded dough ferment yeast sugar and warm water and leaving it up to ferment and rise, then add flour, salt and oil may be added more warm water if dough is dry, and knead the dough well so that they are soft rather then leave in a warm place to rise for about 45 minutes.
2 - Iasj meat, add chopped onion to the oil and Chouh even wilt, then add meat and stir over medium heat until completely absorb one hundred and season with salt and black pepper.
3 - After fermentation the dough is taken from a small piece the size of walnuts is peeled and then ball in hand and uniqueness Balnchabp a small circle and then stuffed with meat Almasj in half of the top in a pyramid and is applied to the dough from the Dilaiha the left and right with tightening lock the head and then applied to the lower part of the dough (which is towards you) to all of them as much as possible and to edit in the triangle.
4 - stacked one after the other in Chinese painted Balzetcturk to rise slightly.
# Cooking: Bake in oven medium heat (200 degrees) until brown on the network from the bottom and then placed at the bottom of the oven and ignite the grill to brown the top.
After graduating from the oven stacked in a serving dish and serve warm with milk RIPE.
