What else can I make with these ingredients?
This recipe may contain allergens🌍
Sambousek
Medium 53 min~280 kcal 5/10
🥟
Urfa Ağzı Açık
A Urfa pastry with an open center, filled with spiced minced meat, fried until the edges turn crisp and bronze.
Medium⏱️ 1 hr 5 min📖 1 min readServes 6~360 kcal🇹🇷 Turkish🌍 Full translation
40 min prep 20 min cook 5 min rest
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Timeline
Total 1 h 5 min- Prep40 min
- Resting/Marinating5 min
- Cooking20 min
Ingredients
6 servings
Quick:
- 600 g Flour
- 400 g Ground beef
- 1 Onion
- 1 tbsp(~15 ml) Tomato paste
- 1 tbsp(~15 ml) Isot chili
- 0.5 bunch Parsley
- 2 Eggs
- 1 cup(~200 ml) Clarified butter for frying
- 1 tsp(~5 ml) Salt
- 0.5 tsp(~2.5 ml) Black pepper
- 1 tbsp(~15 ml) Pepper paste
What else can I make with these ingredients?
Instructions
- 1
For the dough, knead the flour, 1 egg, 2 tablespoons clarified butter, 1 teaspoon salt, and lukewarm water added little by little into a smooth dough slightly firmer than an earlobe. Cover and rest for 30 minutes.
30 min30:00 - 2
For the filling, grate the onion very finely and squeeze out some of its juice. Knead the ground beef, onion, pepper paste, tomato paste, isot, finely chopped parsley, 1 egg, salt, and black pepper in a wide bowl for 3 minutes.
3 min03:00 - 3
Divide the dough into walnut-sized pieces and roll each one with a rolling pin into a thin round sheet 8 to 10 cm across.
- 4
Put 1 tablespoon filling in the center of each sheet and spread it with your fingers; pinch the edges so the center remains open by 1 to 2 cm.
- 5
Heat the clarified butter in a wide pan and fry the pastries first with the meat side down for 2 to 3 minutes, then turn and cook 2 minutes more. Alternatively, bake in a 200?C oven for 20 minutes.
5 min05:00
💡 Tip: Do not forget to squeeze the onion juice before kneading; otherwise the filling becomes watery and tears the pastry. Sanliurfa isot is the key aromatic element and should not be skipped.
🍽️ Serving suggestion: Serve hot with cacik, ayran, or roasted pepper and tomato salad; on a regional table it goes well beside bostana.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Vitamin C
- Vitamin B12
Nutrition (per serving)
~360
kcal calories
16
g protein
31
g carbs
18
g fat
Protein 18%Carbs 35%Fat 47%
GI 40 · Low GIGL 12 · Medium GL
1.6g
Sugar
3.3g
Fiber
477.7mg
Sodium
5.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Estimated satiety (per serving)
6/10Strong satiety, counts as a main meal
This recipe may contain allergens
- Gluten
- Egg
- Tree nuts
Author-declared: Recipe author declared Tree nuts but our matcher did not find it in the ingredient list. May come from brand or variety.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Urfa Ağzı Açık make?
This recipe serves 6.How long does Urfa Ağzı Açık take?
Prep 40 minutes, cooking 20 minutes, including 5 minutes of passive resting; 65 minutes in total.Is Urfa Ağzı Açık difficult?
This recipe is rated medium.How many calories does Urfa Ağzı Açık have?
Approximately 360 kcal per serving. Protein: 16g, carbs: 31g, fat: 18g.Which allergens does Urfa Ağzı Açık contain?
This recipe contains Gluten, Egg, Tree nuts. Check it against your dietary needs.How many ingredients does Urfa Ağzı Açık need?
This recipe needs 11 ingredients.Is Urfa Ağzı Açık filling?
Satiety bar per serving is 6/10; strongly filling, works as a main meal. The score is based on protein, fiber and the satiety index.
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