Çi (Raw) Pastry Recipe
Inherited from our Crimean grandmothers, you should definitely try the original recipe of raw borek with the familiar name of a true classic "çi borek". The secret is that the ground meat used as a stuffing is raw and diluted. The minced meat, which is cooked softly in the dough with its own steam during frying, adds a special flavor. Bon Appetit!
Ingredients:
For: 4 People
Prep: 45 Min
Cook: 3 Min
| Flour (Screened) | 2 Cup |
| Fine Salt | 1 Tsp (large) |
| Apple Cider Vinegar | 1 Tbsp |
| Water (Cold) | 2 Cup |
| Ground Beef (One Shot) | 1 Qty |
| Dry Onion (Medium size) | 1 Qty |
| Black Pepper | 1 Tsp (large) |
| Cumin | 1 Tsp |
| Salt | 1 Pinch |
| Liquid Oil (Frying) | 1.5 Cup |
Steps:
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Transfer the flour through a wire sieve into a deep mixing bowl. Open a small pool in the middle and slowly add as much cold water and vinegar as possible in a controlled manner. Knead for about 10 minutes until you get a medium hard dough and it becomes soft.
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Cover the dough and rest it in the refrigerator for 1/2 hour.
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On the other hand, grate the onion and add it to the minced meat. Add up to half a glass of water. The minced meat mortar should have a runny consistency (in the form of a watery slurry) to be spread on the dough with the back of the spoon. Add salt and pepper. Add cumin as desired.
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Roll out the rested dough meringues to the size of 1 dessert plate and medium thin. If you roll it too thin, it may be pierced, if it is thick, the ground beef may not be cooked.
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On the other hand, heat your frying oil in a deep frying pan and put it on medium heat.
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The oil should be heated at high heat and then taken to medium heat during frying.
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Spread 1 tablespoon each of the minced meat on the half-moon part of the dough that is on your side, so that it does not overflow to the edges.
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Fold the dough towards you, close the edges by pressing lightly with your finger, cut it with the help of a plate, straighten it, shape it with a fork.
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Take the hot oil over medium heat, fry your çi boreks one by one until they turn pink, for about 15-20 seconds, front to back. Remove the fritters on a paper towel and serve hot. Bon Appetit!
80 Min
