Fried dough and a yummy surprise
I love this recipe because it comes with a story. I was born in a city on the Black Sea coast where a huge community of Turkish and Tatar people lives, so a lot of my culinary inspiration came from their part, too. I grew up with baklava and suberek and this last one is not just delicious but also easy to prepare all around the world.
You need a nice and very thin bread dough sheet. Cut it into squares big enough so you could place the filling on one side of each square and cover with the other side, turning each dough square into… bombastic triangles full of yumminess! Seal them with a little help of a fork and fry them until they are golden brown and crispy on the outside but also nice and smooth in the inside.
The filling is the secret. Finely chop a small onion and fry it in three tablespoons of sunflower oil or rapeseed oil, adding a finely chopped yellow pepper and half a pound of minced meat, chicken and beef for the original version, but it also works great with any meat you like. Add a dash of mint powder, a teaspoon of dried parsley, salt and pepper. I also add a pinch of cinnamon powder for a mysterious touch of flavor. After the meat is cooked and cooled, mix it with one egg. Use one teaspoon of meat mix to fill the dough squares. You have to make the dough triangles big enough so they do not dry when you fry them.
You can replace the meat with chopped mushrooms and shredded cheese for a veggie version. There is also a cheese version of this fried dough, based on shredded cheese mixed with one egg, white pepper and dill. Of course, there should always be a sweet version, too! So, you can prepare this sweet filling version mixing sweet cheese with sugar, lemon zest and raisins moisturized before in some rum extract.