Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Stuffing Recipes


Stuffed Bread (Stuffing Recipes)

Banu Atabay's Ekmek Dolmasi
Main Page » Stuffing Recipes » Stuffed Bread


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Stuffed Bread



Instructions:
# Divide the yeast into small pieces and place into the bowl which you will knead the dough in, and add sugar and 1 cup warm water.
# When the sugar and the yeast dissolves totally, add egg white, salt and remaining 1 cup warm water, mix well. Add the flour little by little while kneading the mixture, get smooth dough.
# Cover the dough and rest it for 1 hour.
# Meanwhile prepare the stuffing; roast the lamb cubes with oil, when the gravy evaporates add finely diced onions.
# When the onions get cooked also, add pepper paste, salt and black pepper, cook 5 more minutes, and remove from the stove.
# When the stuffing cools down, divide the rested dough into 8 pieces, shape each as ball, place over the greased oven tray, and spread the remaining yolk all over. Cook in 410 F oven until the breads turn to red.
# Sprinkle little water all over after removing it from the oven.
# When it cools down cut a hole in the middle, remove the inner part of the bread.
# Place the cool stuffing into these caves by draining them.
# Close the upper side of the bread over.
# Place on the oven tray, place into the oven again, remove from the stove about 5-10 minutes later. Place on the service plate, and pour the liquid of the mixture sidewise the bread.
# Serve hot.


Note: You can dry the inner bread which you removed and use as crumb.


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1 matchbox sized yeast
7 cups flour
2 cube sugars
2 cups water
1 pinch salt
1 egg

For Stuffing;
1.10 pounds lamb cubes
4 tbsp vegetable oil
2 onions
1 tsp pepper paste
Salt, black pepper