Monday, September 26, 2011

[kl-bogel] Resipi 'murtabak turki'


So called Turkish burrito. Similar cakes are found in virtually every cuisine under different names and with minor variations: Kabardino-Balkar hichiny, Uzbek katlama, Mexican buritto, Tatar kabartma, Georgia khachapuri World shawarma, etc.

Basic dough: water, flour with the addition of yeast or without them. Like this:
  • 2 cup. flour
  • 1 glass. warm water
  • 5 g of live yeast or 1 tsp dry
For the lazy - packing the dough from the store.
Toppings can be different, today the cheese with herbs.
  • suluguni, cheese, cottage cheese, salty ....
  • parsley, dill, basil .....

I like most cheese in half cooked mashed potatoes. But you need to be cooked potatoes, but today gözleme lazy.

The dough is rolled out as thinly as possible to 1 mm. Lay the filling on one half and the second cover, edges lightly press down with your fingers.

Fry tortillas in such Pallas sand grouse - flat pans on the fire. I have a cast iron skillet usual and ordinary gas stove.
Dry fry (without oil) on both sides.

Finished cakes can be baked or grease with butter.

As a Turkish-bon appetit?

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