Flat Fritter with Meat

The Ottoman Cuisine

FLAT FRITTER WITH MEAT

Half a kilo of mutton cut to walnut size and two middle-sized finely-chopped onions are cooked together. Cooking is continued with the addition of some water until the meat softens. The meal is left to cool after adding parsley and desired spices. A thick dough is prepared with four glasses of flour, salt, liquid fat and lukewarm water and is left to mature for 15 to 20 minutes. It is then cut into equal lumps and flattened with a roller, fat is brushed on them, equal amounts of stuffing is placed on their centres and the dough is closed bundlewise. All bundles are laid on a tray, egg yolks are brushed on them and baked until they become brown outside.