Adiyaman Tepsi Oruk

Instructions

1. 1

   Soak the fine bulgur and semolina with warm water for 15 minutes to swell.

   15 min

   ⏱15:00Start
2. 2

   Finely chop the onion and cook it in a pan with olive oil until lightly pink; add the ground beef and saute for 8 minutes, until its juices evaporate.

   8 min

   ⏱08:00Start
3. 3

   Add the tomato paste, isot pepper, cumin, black pepper, and walnuts, cook for 2 more minutes, then remove from the heat and stir in the parsley.

   2 min

   ⏱02:00Start
4. 4

   Knead the swollen bulgur and semolina with salt, isot pepper, and the remaining olive oil for 6 minutes, until it becomes a soft dough.

   6 min

   ⏱06:00Start
5. 5

   Press half of the outer mixture into a greased tray with wet hands; spread the filling over it, cover with the remaining outer mixture, and cut into diamond shapes.

6. 6

   Brush olive oil on top and bake for 30 minutes in a 190°C oven; remove when the top turns rosy and let it rest warm.

   30 min

   ⏱30:00Start