90 minKayseri manti
Beef dumplings cut chickpea-small, with garlic yogurt and chili butter.
Involved · 90 min
Traditional Serpme Borek
A breakfast staple with thin, hand-stretched dough and a rich cheese filling.
- Prep
- 30 min
- Cook
- 20 min
- Time
- 50 min
- Servings
- 4
- Calories
- 350
- Level
- Moderate
- Heat
- Mild
- Region
- trk
- Vegetarian
Servings4
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
- 3 cups flour
- 1 cup warm water
- 1 tsp salt
- 150g melted butterInstead: olive oil
- 200g feta cheese
- 1 bunch parsley
- 1 egg yolk
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Knead the flour, water, and salt into a soft dough and rest for 20 minutes.
- 2
Divide the dough into 4 equal pieces and roll each out to the size of a plate.
- 3
Brush the rolled dough with melted butter and stack them.
- 4
Stretch the dough by hand until thin and spread the filling.
- 5
Roll it up, place on a tray, and brush with egg yolk.
- 6
Bake in a 180C oven until golden brown.
Note. Resting the dough makes it much easier to stretch.
Questions
Why does the dough tear?
Dough that has not rested enough will not stretch and will tear.
Which cheese should I use?
You can use feta or curd cheese as you prefer.
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