ADAPTED MEAT LOAF (TURKISH RECIPE)

ADAPTED MEAT LOAF (TURKISH RECIPE)

Preparation Time: 90 Minutes.

Yield: 30 Portions.

INGREDIENTS

1 tablespoon well filled with yeast for bread (I used instant granulated yeast for bread)

2 tablespoons filled with refined sugar

1/2 teaspoon salt

1/2 cup warm milk (100 ml)

1 cup warm water (200 ml)

1 egg

650 or 700 g of wheat flour

1/2 cup (tea) of oil or 100 ml

STUFFING:

1/2 kg lean minced meat

3 chopped tomatoes

1 onion, chopped

1 clove of garlic (optional)

1/2 cup chopped olives

1/2 teaspoon nutmeg (optional)

Parsley and chives to taste (optional)

Drops of pepper sauce (optional)

FOR PINCELLARY:

1 yolk

Toasted sesame or black sesame to sprinkle after brushing

METHOD OF PREPARATION

In a large and wide bowl put the baking powder, sugar and pour the warm water, warm milk, salt and oil.

Stir well.

Then add half the wheat flour little by little and stir with a wooden or plastic spoon.

Lay the egg and continue adding the wheat flour.

Before finishing the flour, start working the dough with one hand to feel its texture and see if you really need to put all the flour.

Depending on the size of the egg, 650 g of flour is enough, otherwise use 700 g, but be careful, too much flour can leave the dough hard.

Stir the dough for about 5 minutes in the bowl itself with one hand in back and forth movements.

The dough is very malleable, tasty to work with and does not stick to the hands.

Place the bowl in a plastic bag or close it with a plastic film.

Let it rest for 20 minutes in a place that will favor the growth of the dough.

I let the sunlight shine through a window, with the windows closed.

Open portions of the dough with a rolling pin.

Cut in circles with a knife and put 1 tablespoon of the filling.

Take half of the dough from the circle and fold it to the center and close the other two ends tightly.

If you feel that there is too much dough at the ends, cut and shape to give the triangular shape.

Lightly grease an aluminum form with oil and put the threads.

Brush with the yolk and sprinkle with toasted sesame or black sesame.

Bake in the preheated oven at 150° for 20 minutes, then another 10 minutes at 180°.

This time is necessary for the shields to grow and resemble equally.

They do not keep the raw dough.

Many indicate the super hot oven, but, I believe that the super hot oven is good for open sfihas or if not for small sfihas, with little mass.

STUFFING:

Drain the minced meat and sauté it with the garlic and the chopped onion.

Add salt or seasonings of your preference and leave to simmer until the reddish colour of the meat disappears.

Stir always to avoid pellets.

Remove the meat from the heat, drain if it has liquid and add the other ingredients.

MICROWAVE FILLING:

Drain the meat and place it in a conventional glass vessel such as duralex (I use a rectangular glass refractory with high edges).

Let cook for 2 minutes.

Remove the refractory (wear gloves so as not to burn) and stir the meat with a fork so as not to let it pack.

Drain the liquid that came out of the meat and return the refractory to the microwave for another 3 minutes.

Drain the cooking liquid.

Add the other ingredients and let it cool.

Taking the meat to the freezer for about 10 minutes speeds up the cooling process.

Never use the hot filling in the stuffing, it should always be cold and without liquid.

Bon appétit!