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Çibörek | Crispy Turkish Turnovers with Minced Meat
(0)
40 min
Quick
Knuspr-Küche
Çibörek ist das ultimative türkische Streetfood: hauchdünner, ungesäuerter Teig, gefüllt mit saftig gewürztem Rinderhackfleisch und feinen Zwiebeln. Beim kurzen Frittieren wirft der Teig herrlich goldene Knusperblasen, während das Hackfleisch im Inneren unvergleichlich saftig gart. Heiß aus der Hand mit einem Spritzer Zitrone genießen!
Ingredients
Preparation method
Prepare the dough & let it rest
Mix the wheat flour and 1 tsp table salt in a mixing bowl. Gradually add 1 tsp white wine vinegar and approx. 180 ml lukewarm water. Knead everything into a smooth, non-sticky dough (add another 1-2 tbsp flour or water if needed). Shape the dough into a ball, cover and let rest for about 20 minutes.
Mix the seasoned minced meat filling
Peel the yellow onion and grate it on a fine grater - the released onion juice is the secret to juiciness. Thoroughly knead the minced beef with the grated onion including its juice, 1 tsp ground black pepper, a pinch of salt and approx. 50-60 ml cold water until a spreadable, almost creamy mixture forms.
Shape the çibörek & fry until golden brown
Divide the dough into 8 equal portions. On a lightly floured work surface, roll out each portion wafer-thin into a circle (approx. 20 cm in diameter) using a rolling pin.
Chef's tip
The vinegar in the dough prevents the pastry from absorbing too much oil during frying and ensures the characteristic crispy bubbles.
Important: Press the edges together carefully! The escaping meat juices cook inside just like in a small steamer - this makes the meat incredibly tender.
30 min
Under an hour
