Traditional Cig Borek

Ingredients

• 4 cups flour
• 1 teaspoon salt
• 1 teaspoon vinegar
• 1 cup lukewarm water
• 300 grams ground meat
• 1 medium onion (grated)
• 1/2 tea glass water
• Black pepper and salt
• Vegetable oil for frying

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Knead flour, salt, vinegar, and lukewarm water in a bowl until you get a smooth, firm dough.

2. 2

   Cover the dough and let it rest at room temperature for 20 minutes.

3. 3

   In a separate bowl, mix the ground meat, grated onion, salt, black pepper, and water to get a juicy consistency.

4. 4

   Divide the rested dough into walnut-sized pieces and roll each out on a floured surface to plate size.

5. 5

   Spread a thin layer of the meat mixture on one half of the dough and fold the other half over like a half-moon.

6. 6

   Seal the edges tightly using a pastry wheel or a plate.

7. 7

   Fry in deep hot oil until golden brown on both sides and serve hot.

Note. Adding a little vinegar to the dough prevents it from absorbing too much oil and adds extra crispiness.