Stuffed and Closed Turkish Pizza / Sembusek

Stuffed Closed Turkish Pizza

Stuffed Closed Turkish Pizza

This treat comes from the Southeastern Anatolia Turkey region and especially from a city called Mardin. Mardin is an ancient establishment. Nowadays it is visited mostly for its sandstone old buildings, and the Saffron Monastery a holy place for Christians and for its known for its sandstone. Mardin’s kitchens are special too. As Mardin has been a cross road it has specific dishes worth a try.

This recipe might look difficult but it is quite easy to do. Kids love it. May be eaten any time of the day.

I’ve learned it from a friend of mine who is from Mardin. Enjoy.

Stuffed Closed Turkish Pizza
Stuffed and Closed Turkish Pizza / Sembusek
Print Recipe
This recipe is from the Eastern Turkish City known Mardin. Nothing tricky. Delicious.
Servings Prep Time
15 servings 20 min
Cook Time
20 min
Servings Prep Time
15 servings 20 min
Cook Time
20 min
Stuffed Closed Turkish Pizza
Stuffed and Closed Turkish Pizza / Sembusek
Print Recipe
This recipe is from the Eastern Turkish City known Mardin. Nothing tricky. Delicious.
Servings Prep Time
15 servings 20 min
Cook Time
20 min
Servings Prep Time
15 servings 20 min
Cook Time
20 min
Ingredients
For the Dough
For the inside
On top
Servings: servings
Instructions
  1. For the dough. Put almost all the flour to a mixing pot. Add the instant baker’s yeast. Add lukewarm water, some liquid oil and salt. Mix with your hand until this mixture turns into dough that doesn’t stick to your fingers. Add some more flour to free your fingers if necessary. Add some more water to make if soft if necessary.
  2. Once the dough is ready and is soft, non sticky and turns into a one big ball. Wet a clean kitchen towel and cover the dough. Keep it in room temperature until it rises. You can understand whether it has risen or not by poking it. It will be bouncy if it has risen. Half an hour should be enough.
  3. For the inside mixture; chop well or grate the onions. Add some olive oil to a pot and when warm add the onions. Stir and make sure they are well done.
  4. Add the minced meat. Stir well so they are all separated into small bits.
  5. Add the tomato paste. Stir again.
  6. Add salt and pepper.
  7. Add the chopped parsley and close the heat
  8. When the dough has risen and the inside mixture is ready make 15 small balls from the dough. Use a rolling pin and make a desert plate sized round layer out of each ball. To make it round you should turn it every time the rolling pin is on the dough. Make the layer as thin as possible. Take a spoonful of meat mixture and spread a thin layer of it on half of the dough layer. Then close the dough to form a half moon. Firm the round side of the dough piece using a fork and/or wetting with water, so that the meat mixture doesn’t get out. Continue until all the material is finished.
  9. Mix the egg yolk in a small bowl and spread on to each half moon. To make them shiny and inviting.
  10. Spread a baking paper on the oven tray. Place all on the tray. Cook until the top and bottom glows in an oven heated to 180 degrees, for about 15 minutes.
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