Скачать или смотреть Addictive Turkish Meat Pastry, Hatay's Kaytaz Boregi

Originating from Hatay, this flaky pastry is filled with a flavorful mixture of savory meat seasoned with spices and pomegranate molasses . In this video, I will try to guide you through each step, hopefully helping you to recreate this mouthwatering delicacy in your own kitchen. Discover this unique flavor of Hatay as we are making an authentic "Kaytaz Böreği".

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Ingredients:
Dough:
• 500 g flour
• 8 g dry yeast (1 small pack) or 15 g fresh yeast
• 350 ml luke warm water
• 1 tsp salt
• 1 tsp granulated sugar
Filling:
• 500 g minced lamb or beef
• 1 large or 2 small onions
• 1 tbsp chili paste / biber salcasi
• 50 g butter
• 50 ml olive or canola / sunflower oil
• 1 tbsp pomegranate molasses
• 1/2 tsp black pepper
• 1 tsp pul biber / chili flakes / Aleppo pepper
• 1 tsp salt
Instructions:
Dough:
1. In a mixing bowl, add 350 ml luke warm water, 1 tsp sugar and the yeast
2. Mix until combined and let it sit 10 mins for the yeast to activate
3. Gradually add the flour and then 1 tsp salt, mix until the ingredients are fully combined
4. Knead with your hands for 5 – 10 mins until a soft and smooth dough is formed
5. Cover with a damp towel and let it sit for 45 mins to proof
Filling:
6. Finely chop the onions, add a pinch of salt and mix.
7. Transfer into a colander and drain the excess liquid to get rid of the bitter taste
8. Transfer the minced meat into a large bowl or tray, together with the chopped onions
9. Add 1 tsp pul biber, 1/2 tsp black pepper, 1 tsp salt, 1 tbsp pomegranate molasses and 1 tbsp chili paste
10. Knead and mix with your hands until the ingredients are fully combined and homogenous
Assembly:
11. Melt the butter in a small pan and add 50 ml oil and mix
12. On a clean working surface or a rolling mat, brush the surface with the oil mixture
13. Divide the dough into 50 g pieces and transfer onto the oiled surface
14. Lightly oil your hands and flatten the dough balls with your hands
15. Stretch out the dough with your hands into 30 x 15 cm eliptic shapes
16. Roll the stretched out doughs lengthwise into ropes and swirl them to make a spiral circles
17. Gently press and flatten the center of the dough and add a handful of the filling in the center
18. Transfer the doughs onto a lightly oiled oven tray or baking paper
19. Brush the edges with the oil mixture
20. Pre-heat the oven to 200°C / 400°F and bake the boreks for 30 mins until crisp and golden brown

Music by Epidemic Sound

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