Adana-Style Lamb Skewers
Hand-chopped lamb and tail fat grilled on flat skewers, with warm flatbread, charred vegetables and sumac onions.
Kütahya style
Last updated:
Last updated:
Lentil and Poppy-Paste Börek
Kütahya Tosunumu
Kütahya-style folded pastries with a cooked green-lentil and onion filling. Plain poppy paste and sunflower oil form the thin dough layers.
- Prep
- 20 min
- Cook
- 40 min
- Rest
- 20 min
- Total
- 1 hr 20 min
- Servings
- 12
Ingredients
Dough
- 6 cups All-purpose flour
- 2 to 2 ½ cups Warm water, added gradually
- 2 tsp Table salt
Poppy layer
Lentil filling
Method
Begin with cooked, drained lentils. Cook the chopped onion in the filling oil until softened. Add the black pepper, pepper flakes and table salt, stir in the lentils and cook together for 2 minutes. Set aside to cool.
Combine the flour and dough salt. Add the warm water gradually, stopping when the dough is soft and no longer sticks to your hands. Knead on the work surface for 5 minutes, then cover and rest for 20 minutes.
While the dough rests, mix the poppy paste with the layering sunflower oil to make a spreadable mixture.
Divide the dough into 4 balls. On a floured surface, roll the first ball thin with a rolling pin. Spread with poppy mixture, gently stretch the edges, then fold inward from the sides, spreading mixture on each fold, to make a layered square.
Roll the second ball thin and spread with mixture. Place the first folded square in its center and fold around it, spreading mixture between the folds. Repeat with the remaining two balls to make a second bundle.
Roll the first bundle into a square and cut into smaller squares. Put lentil filling in the center of each and fold two opposite sides over it. Arrange seam side down on a baking sheet. Repeat with the second bundle.
Bake in an oven preheated to 350°F for 40 minutes, until the tops and bottoms are browned and the pastry is cooked through.
Cooking guidance
Serve with ayran and turşu, with a knife and fork for the crisp pastry.
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