Kayseri Lubrication
My oiling recipe, which has attracted a lot of attention, is with you.. I entrust my recipe to you and I am definitely waiting for a photo after trying it..
Ingredients
For the dough: 4 glasses of flour (einkorn-kavil can also be used with less gluten), 1/2 cup water (warm), 1 cup of milk (warm), 2 tablespoons oil or olive oil, 1 tablespoon of salt, 1 tablespoon of instant yeast, 1 tablespoon of granulated sugar
For inside: 350 grams ground beef (mixed with lamb), 4 medium tomatoes (diced into small cubes), 2 tablespoons of tomato paste, 1 onion, 4 tablespoons of olive oil, 1 teaspoon of black pepper, 1 teaspoon of salt, 1/2 cup of water
Instructions
For the dough: Take flour in a bowl and open a well in the middle. I mixed it by adding warm milk, yeast, oil, salt and sugar. I kneaded the dough by adding warm water little by little. I lightly sprinkled flour into a clean bowl and transferred the dough you prepared into it. I covered it with cling film and left it to ferment for about 40-60 minutes until it doubled at room temperature.
For the inside: I chopped the onions into cubes. Take the ground meat in a pan and sauteed it lightly. Then I added the onions and roasted them. When the onions were roasted, I added the grated tomatoes. I added the tomato paste and left it to cook. Then I added water little by little, added salt and pepper. After cooking for 5-6 more minutes in this way, I took it from the stove (I drained the water)
Assembling stage: I took the fermented dough on the counter I turned it into meringues and covered it with a cloth and left it to ferment for 15 minutes I opened the meringues one by one by lightly flouring with the help of a rolling pin I took a non-stick pan on the stove and heated it thoroughly I transferred the dough that I opened to the heated pan one by one and cooked it on both sides I cooked all the dough I applied the same process after cooking all the phyllo dough, followed by the stuffed phyllo that you prepared, and then layered in the order of phyllo again.
