Mardin Style Ikibudak Pastry

Ingredients

• 4 cups flour
• 1 tsp salt
• Warm water (as needed)
• 250g minced meat
• 2 onions
• Half bunch parsley
• 1 tsp black pepper
• 1 tsp red pepper flakes
• 100g melted butterInstead: olive oil

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

Method

1. 1

   Knead flour, salt, and warm water in a bowl until you get a soft dough, then let it rest.

2. 2

   Chop the onions and lightly sauté them with the minced meat in a pan.

3. 3

   Add chopped parsley, black pepper, red pepper flakes, and salt to the mixture, then remove from heat.

4. 4

   Divide the rested dough into walnut-sized balls and roll them out to the size of a dessert plate.

5. 5

   Stack the rolled doughs while brushing melted butter between each layer, and let rest again.

6. 6

   Stretch the buttered doughs paper-thin on the counter, place the filling in the center, and fold like an envelope.

7. 7

   Bake in a preheated oven at 190°C (375°F) for about 30 minutes until golden brown.

Note. Generously buttering between the dough layers will ensure a flaky and crispy texture.