“Adapted from THE TURKISH COOKBOOK by Musa Dagdeviren || Also known as ‘oven dumplings’, some like to serve this with an additional yogurt sauce (made with 2 1/2 cups Greek yogurt, 3 crushed garlic cloves and a pinch of salt). || Region: Kayseri, Central Anatolia”
READY IN:
1hr15mins
SERVES:
4
UNITS:
US
IngredientsNutrition
3⁄4 cupall-purpose flour, for dusting
4 tablespoonsbutter, melted
2 fresh basil sprigs, finely sliced
4 flat-leaf parsley sprigs, finely sliced
1 large pinch ground sumac
1⁄4 teaspoonblack pepper
For the filling
400 gground veal (ground)
3⁄8 cup medium onion, finely sliced
1⁄4 teaspoonsalt
1⁄2 teaspoondried chili pepper flakes (red pepper)
1⁄4 teaspoonblack pepper
For the sauce
2⁄3 cupbutter, melted
4 garlic cloves
1 teaspoondried chili pepper flakes (red pepper)
1 1⁄2 teaspoonstomato paste (see p.492)
1 cuptomatoes, finely sliced
1⁄2 teaspoonsalt
scant 1/2 cup veal stock, hot (see p.489)
Directions
To make the dough:
Combine the flour and salt in a large bowl. Make a well in the middle, add the egg, milk and olive oil and combine gently. Knead for 10 minutes into a coarse dough. Divide into 2 equal parts. Cover with a damp dish towel and let rest for 30 minutes.
Sprinkle the rested dough with flour and use a rolling pin to roll each piece out to a 30-cm (12-inch) circle. Cut both circles into 5-cm (2-inch) squares.
Preheat oven to 220°C/425°F/Gas Mark 7. Grease a 25-cm (10-inch) lipped baking sheet with 2 tablespoons of the butter.
To make the filling:
In a bowl, knead the veal, onion, salt, dried chilli (red pepper) flakes and black pepper for 5 minutes, until well combined.
Divide the filling mixture equally among the squares of dough, pair the corners and pinch them together leaving the middles open. Arrange the dumplings on the prepared baking sheet. Drizzle with the remaining 2 tablespoons of butter and bake in the hot oven for 8 minutes.
To make the sauce:
Meanwhile, heat the butter in a saucepan over medium heat, add the garlic cloves and sauté for 20 seconds. Add the dried chilli (red pepper) flakes and sauté for another 10 seconds. Add the tomato paste and sauté for 1 minute, then add the tomato and salt and cook for 5 minutes. Bring to a boil, then reduce the heat, add the hot stock and cook for another 3 minutes.
Pour the sauce over the cooked dumplings and sprinkle over the basil, parsley, ground sumac and black pepper. Return to the oven for 1 minute, then serve immediately.