- DOUGH: 2 ¾ cups (275 gr) flour, ¼ tablespoon salt, 4 drops of lemon juice, ½ cup (125 ml) water, ¾ cup (185 gr) yoghurt, ¾ cup (150 ml) olive oil or salad oil, 1 egg
- MEAT FILLING: 1 onion, grated, 1 tablespoon butter, salt and pepper to taste, ½ lb (225 gr) minced meat, 1 cup (60 gr) parsley, finely chopped, (Cook all ingredients in a saucepan until meat is tender and all the liquid is absorbed. Set aside.)
- CHEESE FILLING: ½ lb (225 gr) crumbled Turkish white cheese, or cottage cheese, 2 tablespoons gruyére, grated, 1 egg yolk, 1 cup (60 gr) dill or parsley, finely chopped (Combine all ingredients in a ball and mix with a fork. Set aside.)
- FOR FRYING: 3 cups (750 ml) salad oil
Sift flour on a clean work surface. Make a hollow in the middle. Pour in salt, lemon juice, water, yoghurt, salad oil and egg. Knead well. Sprinkle flour on the work surface. Gather dough into a ball. Place on the floured surface. Cover with a damp cloth. Leave for 20 minutes.Sprinkle flour over the dough. Roll dough into balls of a 20-inch (50 cm) diameter. Cut the dough from the edge towards the center into 8 equal wedge-shaped pieces about 6 inches (15 cm) long. In this way a dinner-plate size round piece is left in the center. The 8 half-triangle sides should be folded in towards the center on top of each other. Cover with a damp cloth. Let stand for 30 minutes.
Divide dough into two balls. Cover one ball with adamp cloth and roll out the other as thin as you can. Place 1 teaspoonful of filling 2 inches (5 cm) away from the edge over the dough about 4 inches (10 cm) apart. Start folding from the edge. Fold the dough over 1 inch (2.5 cm) beyond the filling. Cut in semi-circular shapes either with a pastry cutter or with a small metal saucer.
Fry each piece in very hot oil on both sides, spooning oil from the pan over the pastries every now and then. Fry until puffed and light golden brown.
It takes 2-3 minutes to fry. Fry 3-4 pieces at a time to prevent over frying.
Serve hot as an entrée.