Meat Semirsek Recipe

Materials

1 kg of flour
Half kg of mutton
1 bunch of parsley
2 onions
2 spoonful butter
Black pepper
Salt

Preparation Of

First, the dough is kneaded and left to rest. The meat is chopped and boiled. After it is boiled, it is beaten well with the help of a mallet. Onions are finely chopped and melted in oil. Roasted onion, enough salt and pepper are added to the pounded meat and all are mixed. Finely chopped parsley is added to it. Semirsek’s phyllo is obtained by rolling out normal bread dough as baklava phyllo. The dough is divided into pieces of suitable size. (A width of about 10 cm should be obtained when the knuckle is opened.) The dough is kneaded with butter for each semicircular phyllo and the dough is rested. The rested dough is rolled out and the prepared inside is placed in the middle and folded in the form of a triangle or half-moon, oiled on the tray and baked in the oven.

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