What are the Open Mouth Materials? 12 cups flour 1 teaspoon of salt 100 g tallow (cattle fat) 2 cups oil 500 g minced meat 1 egg Half bunch of parsley
How It Is Made
Knead well with flour, salt and water to prepare a dough as soft as an earlobe. The prepared dough is divided into four parts. Roll out each piece to the size of a ready-made phyllo dough and spread a mixture of heated oil and tallow on it. The phyllo dough is folded into a bundle, thinned again with a rolling pin and oiled. After this process is repeated several times, the bundle-shaped dough is divided into small pieces. On the other hand, mincemeat, egg, parsley are mixed together to make a mortar. The cut pieces are rolled out in a round shape, thick in the middle and thin at the edges. Some mortar is placed in the middle and the edges are folded over each other in the form of a pleat. It is placed on a greased tray at intervals, covered with oil and baked in the oven preheated to 200 degrees for 40 minutes.
Source: Afyonkarahisar Local Flavors, Afyonkarahisar Governorship Provincial Culture and Tourism Directorate Promotional Publications, Ankara 2018
