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Kıymalı Katmer | Crispy Turkish Minced Meat Layered Flatbread
(0)
35 min
Quick
Knuspr-Küche
Kıymalı Katmer ist ein herrlich aromatischer Klassiker des türkischen Streetfoods: hauchdünne Teigschichten, bestrichen mit zart schmelzender Butter, gefüllt mit saftig gewürztem Rinderhackfleisch, Zwiebeln und frischer Petersilie. In der Pfanne goldbraun und unwiderstehlich kross ausgebacken, serviert mit kühlem Zitronen-Joghurt-Dip.
Ingredients
Preparation method
Preparation & filling
Finely chop the onion and garlic cloves. Wash the flat-leaf parsley, shake dry, and finely chop the leaves.
Heat 1 tablespoon of olive oil in a pan. Sauté the chopped onion for 2 to 3 minutes until translucent. Add the garlic and minced beef, then fry over medium-high heat, breaking it up into crumbles, until the meat is cooked through.
Stir in the tomato paste and roast briefly. Season generously with ground cumin, sweet paprika, chilli flakes, salt, and freshly ground black pepper. Remove the pan from the heat, fold in the finely chopped parsley, and allow the filling to cool until lukewarm.
Chef's tip
For extra crispiness: Cover the pastry sheets with a slightly damp tea towel during preparation so the delicate leaves do not dry out.
Perfect pan temperature: Cook the Katmer over moderate heat so that the pastry layers cook through and puff up flakily before the outside gets too dark.
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