Tray Dumplings from the Turkish Cookbook
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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:
- 1hr 15mins
- Serves:
- Units:
1
Person talking
ingredients
- 3⁄4 cup all-purpose flour, for dusting
- 4 tablespoons butter, melted
- 2 fresh basil sprigs, finely sliced
- 4 flat-leaf parsley sprigs, finely sliced
- 1 large pinch ground sumac
- 1⁄4 teaspoon black pepper
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For the filling
- 400 g ground veal (ground)
- 3⁄8 cup medium onion, finely sliced
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon dried chili pepper flakes (red pepper)
- 1⁄4 teaspoon black pepper
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For the sauce
- 2⁄3 cup butter, melted
- 4 garlic cloves
- 1 teaspoon dried chili pepper flakes (red pepper)
- 1 1⁄2 teaspoons tomato paste (see p.492)
- 1 cup tomatoes, finely sliced
- 1⁄2 teaspoon salt
- scant 1/2 cup veal stock, hot (see p.489)
directions
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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.
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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.
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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.
-
Buy the book:
- https://www.amazon.com/gp/product/0714878154.
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"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"
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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
