Turkish flat cakes with potato filling

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 25 minutes. Drain, rinse with cold water and peel. Peel 1 onion and garlic, dice finely. Chop the potatoes finely. Heat 1 tablespoon of oil in a frying pan, fry the prepared ingredients in it. Season with salt, chilli and paprika powder, remove from heat. Crush them into pieces with a fork. Season the potato mixture once again, put aside

2. 2

   Wash, clean and chop the tomatoes. Cucumber wash, clean and also cut into pieces. Peel and halve 1 onion and cut it into rings. Wash parsley, dab dry and chop finely. Mix vinegar with sugar, salt and pepper, fold in 4 tablespoons of oil. Mix with the salad ingredients

3. 3

   For the dough, mix flour and 1 pinch of salt in a bowl, make a depression in the middle. Crumble the yeast into it and mix with 175 ml lukewarm water (not too warm!). Gradually stir in flour from the rim. Add 1 tablespoon of oil and knead to a smooth dough using the dough hooks of the hand mixer. If necessary, knead in more water, but the dough must not be too soft

4. 4

   Divide the dough immediately (important: the dough must not rise!!!) into 6 portions. Roll out each piece of dough on a floured work surface to a thin sheet (approx. 26 cm Ø). Put some potato filling on each half of the dough and spread. Brush the edges of the dough with a little water, fold the other half of the dough over the filling and press the edges well. Place the flat cakes, except for one, possibly in a cool place. Heat 1 tablespoon of oil in a shallow frying pan. Add the flat cakes and fry on each side for about 2 minutes until golden brown. Remove and keep warm. Fry the remaining flat cakes in 1 tablespoon of oil in the same way. Dust the flat cakes with paprika powder and serve with the salad

Nutrition Facts

KCAL
570 kcal

CARBS
81 g

FATS
21 g

PROTEINS
12 g