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Pastırma ‘boats’

Yemeklik pastirma (or kavurma)
Grated cheese
Egg yolk and water



Mix flour, water, yeast and salt (quantities as desired) and knead to form a dough. Then let the dough rest in the bowl and cover with a clean, wet tea towel. About an hour later the dough will be ready for use.
Sprinkle flour on a work surface (to make it easier to roll out the dough). Take a piece of dough and roll into a small ball in your hands. Roll out into a long, narrow shape on the prepared work surface.

Sprinkle a generous amount of grated cheese over the top, and distribute the yemeklik pastirma (or kavurma) in the centre. Now fold the sides in slightly to hold the topping together.

Mix the egg yolk with a little water and brush this mixture on the edges of the pastry with a pastry brush.

Place on a parchment-lined baking tray and bake at 180°C in a fan oven until crisp. To get the bottom of the pastry crisp, place the baking tray on the bottom shelf at first, bake until the bottom is really crisp and then move to the middle shelf.
Remove from the oven and immediately brush the pastry with a small amount of butter. Enjoy!

Another variation:

If you wish, you can top the pastry ‘boats’ with finely chopped kavurma instead of the yemeklik pastirma.