Antakya Style Semirsek
Quick answer
Antakya semirsek is made by filling unleavened dough with a mixture of fresh curd cheese and spices, then cooking it on a griddle or in a pan. It pairs wonderfully with hot tea or ayran.
- Total time
- 50 dk
- Servings
- 4
- Calories (est.)
- ~380 kcal
- Difficulty
- orta
Antakya semirsek recipe · how to make cheese semirsek · Hatay pastry recipes
50 dk · 4 servings · 380 kcal
Ingredients
- 3 cups flour
- 1 tsp salt
- Warm water (as needed)
- 250 grams fresh curd cheese or lor
- 1 onion (finely chopped)
- 1 tbsp pepper paste
- Half bunch fresh mint or parsley
- 3 tbsp olive oil
- 1 tsp red pepper flakes
- 1 tsp cumin
Method
- Mix flour and salt in a bowl, gradually add warm water to knead a smooth, non-sticky dough, and let it rest.
- For the filling, thoroughly mix curd cheese, chopped onion, pepper paste, olive oil, chopped herbs, and spices in a deep bowl.
- Divide the rested dough into walnut-sized pieces and roll each out on a floured surface to the size of a dessert plate.
- Spread the filling on one half of the dough and fold the other half over it into a half-moon shape.
- Seal the edges tightly by pressing with your fingertips or a pastry wheel.
- Cook both sides in a hot, dry pan or on a griddle over medium heat until speckled and browned.
- Serve hot, optionally brushing the surfaces lightly with butter.
You do not need to add extra oil to the pan while cooking, but brushing them with a little butter right after cooking enhances the flavor.
FAQ
Should the pan be oiled when cooking semirsek?
In the traditional recipe, the pan is not oiled; it is cooked in a dry pan or griddle.
Which cheese should be used?
Antakya curd cheese is used in the original recipe, but unsalted curd (lor) can be used as an alternative.
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