I do like a good bread recipe! This Turkish stuffed bread reminds me of the Bulgarian version of Princesi – bread with mince spread. It is a favourite childhood breakfast, lunch or whatever you want it to be. Going back to the original Turkish recipe, the dough is soft, the mince is fragrant. I like to eat this with a glass of ayran (laban`s Turkish/Bulgarian cousin). See the small gallery at the bottom of the post for the folding technique.
Original recipe from here.
INGREDIENTS: (makes 4 medium size breads)
For the dough:
- 300 g all-purpose flour
- 1 tsp salt
- 1 tbsp dry yeast
- 1 cup warm water
- 3 tbsp olive oil
For the mince:
- 1/2 medium onion, finely chopped
- 300 g beef mince
- 1/2 red bell pepper
- 1 tomato, blended
- 1 tbsp. lemon juice
- 1 tbsp. olive oil
- 1 tsp cumin powder
- Salt and pepper to taste
- 3 tbsp milk for brushing the dough
- Mix the water and yeast and let rest for 5 minutes, or until it start to bubble
- Sift the flour and add the yeast mix, salt and olive oil.
- Knead the dough until firm and elastic, put in a bowl and cover.
- Let sit for an hour or until it double in size
- Meanwhile mix well the mince ingredients
- When the dough is ready, knead again and cut into 4 equal sizes bolls
- Roll each boll into a long oval shape, stuff with mince and place on a baking tray (see the pictures below)
- Brush the corners of the dough with milk
- Bake at 200 degrees until golden
- Serve warm