Tuesday, March 23, 2010

Berek, a Turkish meatpie

This is My Absolute ALL~time EVER Favorite Turkish Dish.
a Turkish Meatpie.

The Turkish Mother is the Best when it comes to making it too.
and now, 
it is Mine!

It's not complicated, but does take a bit of time.
Worth it!

Let's just jump right in.

1 1/2 pds ground meat
1 medium onion, chopped {more than diced, less than finely chopped}
1/3 cup {italian} parsley, chopped
1/2 tsp salt
1/2 tsp pepper

1 1/2 cups milk
1 stick of butter
1 egg
1/2 tsp salt
1/4 to 1/2 tsp pepper
1 egg yolk
1 pack Yufkay {dough}, split
A whisk
A 13 x 9 pan

Preheat over to approx *370

Brown the ground meat.
Add the chopped onion to the browning meat; 
cook until wilted, not browned.
Add the salt and pepper, cook for a few minutes to meld flavor, 
then drain.
Warm the milk;
pour butter into milk while whisking 
{save a little butter for the top; approx 1/4 cup} 
then whisk egg into the mixture.
Mix the parsley into the meat & onion mixture.
Spray the pan generously with Pam.
Mix the egg yolk into the saved butter; whisk.
Open the package of dough.
Separate the triangles and start layering the side FIRST.
We used 6 triangles for the side. 

Don't over lap to much. You're only going to do on layer on the sides; when You layer the bottom it will build up and take care of the sides.
Next, layer the bottom. 

Put the first layer down, and spoon about 2 Tbls of the milk mixture on to the dough and brush to cover.
Do not do the sides.

You will do every layer like this. 
Dough; milk mixure.
We did 5 layers {of 3 triangles} on the  bottom
{2 whole triangles, 1 split}

Now add the ground meat mixture.
{meat mixture should not be hot; warm, but not hot}
Pour about 6 Tbls. of milk mixture over meat.
Start layering the top.
Same as the bottom layer.
Dough; milk mixture.

Pierce top {to the middle of the top layer of dough, not to meat}
Brush with eggyolk/butter mixture.
Cook for 45 mins.
Watch for a golden crispy color and texture.
Let cool;

Put on kettle, make some tea, and grab a generous serving.
Accompanied perfectly by a good book.

{try experimenting with added ingredients like feta cheese}

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