40 minAdana kebab
Hand-worked beef with tail fat and hot pepper, grilled on a flat skewer.
Moderate · 40 min
Mardin Sembusek
A traditional delicacy known as the closed lahmacun of Mardin cuisine, featuring a savory minced meat filling.
- Prep
- 45 min
- Cook
- 25 min
- Time
- 70 min
- Servings
- 6
- Calories
- 450
- Level
- Involved
- Heat
- Medium heat
- Region
- mardin
Servings6
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 500g flour
- 1 packet dry yeast
- 300g ground beefInstead: lentils
- 2 onions
- 2 tomatoes
- 1 bunch parsley
- 1 tbsp pepper paste
- Salt, black pepper, chili flakes
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Knead flour and yeast with water to get a soft dough and let it rise.
- 2
Prepare the filling by mixing ground beef with finely chopped onions, tomatoes, parsley, and spices.
- 3
Divide dough into walnut-sized balls and roll them out.
- 4
Spread the filling on half of the dough, fold over, and seal the edges.
- 5
Bake in a preheated 200°C oven until golden brown.
Note. Press the edges with a fork for a more aesthetic and secure seal.
Questions
What is the difference between Sembusek and Lahmacun?
Sembusek is baked closed and has a thicker, more substantial dough.
Which meat should be used?
Medium-fat ground beef provides the best results.
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