Turkish pasta — also called kiymali ... is basically a deconstructed version of these tiny meat-filled dumplings. The dough is made with flour, eggs, and olive oil, and cut into roughly one ...

Transfer the dough to a floured surface and knead for 5–10 minutes. Leave covered in warm place for at least 1 hour. To make the meat filling, heat the oil in a frying pan. Add the mince and ...

These blistered stuffed ... unleavened Turkish flatbread that take well to a variety of fillings. Ground meat, fresh or melted cheese, potato, or leafy greens are traditional. The dough featured ...