Suberek – this is a dish that reminds me of my childhood. My mum use to make them too but what i remember is when the old turkish ladies use to come around and bring us them to our house.
It was a celebration as those were the real deal.
It’s one of the only lamb dishes that i am actually eating.
When my sister came home the other weekend my mum surprised us and made some suberek.
This is why i decided that i should share with you her recipe as well.
– 1 kg self raising flour
– sprinkle of salt
– 1 cup of warm water
– 1.5 tbsp delikat(you can find this in any polish or romanian shop)
– 1 kg of lamb mince (this is the original ingredient but you can use beef or pork)
– 2 big white onions – very well diced;
– salt and pepper
– 1 egg
Firstly start kneeding the dough by mixing the flour ,salt, delikat and warm water. Mix well and when everything is transformed in a dough. Divide the dough into two rolls.
Cut each roll into 2cm segments. Springle with flour all the segments and then kneed for a bit using your palm until they transform into a bowl.
Put the balls on the side and prepare the meat.
Mix the lamb mince, the onion, the egg and the salt and pepper.
Take a high frying pan and add vegetable(lots) in it and put it on the hob. The oil needs to be really hot.
Take the balls of dough one by one and using the rolling pin make them very thin. It needs to be like a circle. Take one spoon of the meat mixture and add it on one dise of the circle. Cover the side with the meat with the empty side to form semicircle(half moon basically).
Fry them on both sides until they get the golden colour like in the images above.
Serve hot or cold. I prefer them cold as the taste of lamb is not so strong.
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