Turkish · Dinner
Crispy Stuffed Meat Pastries (Gluten-Free)
Crispy fried pastries filled with seasoned ground beef, onion, and warming Turkish spices, wrapped in a gluten-free dough of rice flour and cornstarch instead of wheat. The parcels are pan-fried until golden and blistered, served hot with a squeeze of lemon and a dollop of yogurt on the side.
$5
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
656Calories
31.2gProtein
33.1gFat
56.4gCarbs
3.1gSugar
3.5gFiber
437mgSodium
81mgChol
8.9gSat Fat
592mgPotassium
82mgCalcium
4.3mgIron
1.9mcgVitamin B12
8mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Whisk together rice flour and cornstarch in a bowl, stir in warm water and 1 tsp olive oil until a smooth, pliable dough forms that holds together without cracking.
2
Rest
Cover the dough with a damp cloth and let it sit at room temperature for 20 minutes so the starches hydrate.
3
Saute
Heat 1 tsp vegetable oil in a skillet over medium heat and cook the diced onion and minced garlic for 3 to 4 minutes until softened and translucent. Add ground beef, paprika, cumin, salt, and black pepper; cook for 5 to 6 minutes over medium-high heat, breaking up the meat until no pink remains. Stir in the chopped parsley and set filling aside to cool slightly.
4
Stuff
Divide the rested dough into 4 to 5 small balls and flatten each into a thin 4-inch round on a lightly rice-floured surface. Spoon filling onto one half of each round and fold over, pressing edges firmly to seal into a half-moon shape.
5
Fry
Heat the remaining 2 tbsp vegetable oil in a skillet over medium heat and fry the pastries in a single layer for 3 to 4 minutes per side until deep golden brown and crisp. Transfer to a paper towel-lined plate to drain, then serve with lemon wedge and yogurt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground beef
- 1 1/2 cup180g rice flour
- 6 tbsp48g cornstarch
- 1/2 cup120ml warm water
- 2 tsp2 tsp olive oil, for the dough
- 22 onion
- 2 clove2 clove garlic
- 1 tsp1 tsp paprika
- 1 tsp1 tsp ground cumin
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
- 6 tbsp90ml vegetable oil, for frying
- 22 lemon wedge, to serve
- 4 tbsp60g plain yogurt, to serve
