Turkish Parcels
Turkish Parcels
Ingredients
For the Filling
- 500 g ground meat
- 1 onion, finely chopped
- 3 garlic cloves, finely minced
- 300 g provolone cheese, grated or thinly sliced
- 30 g butter
- 1 teaspoon oregano, or to taste
- 1 teaspoon paprika, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1 teaspoon meat seasoning, or to taste
- 1/2 teaspoon salt, or to taste
- 2 tablespoons olive oil, or as needed
For the Dough
- 500 g wheat flour
- 300 ml water
- 30 g butter, melted or very soft
- 10 g salt
- 10 g sugar
For Assembly
- 50 g butter, extra, melted, for greasing the dough
Instructions
- 1
In a large bowl, combine the flour, water, soft butter, salt, and sugar. Mix with a wooden spoon until the ingredients are incorporated and form a sticky dough.
⏱️ 5 min
- 2
Transfer the dough to a clean surface and knead for approximately 5 minutes until you get a soft and elastic ball. Place the dough back in the bowl, cover it, and let it rest for at least 30 minutes at room temperature.
⏱️ 35 min
- 3
While the dough rests, prepare the filling. In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic cloves. Sauté, stirring occasionally, until soft and lightly golden, about 5-7 minutes.
⏱️ 10 min
- 4
Add the ground meat to the skillet. Stir in the oregano, paprika, garlic powder, meat seasoning, and salt. Cook the meat, breaking it up with a spatula, until completely browned and cooked through. Remove from heat and set aside.
⏱️ 10 min
- 5
Once the dough has rested, divide it into approximately 10 equal portions and form small balls. Place the dough balls in a glass baking dish or similar. Generously coat each dough ball with the extra melted butter, ensuring they are well covered.
⏱️ 10 min
- 6
Take one greased dough ball and, on a clean work surface (preferably wood), stretch it with your hands to form a very thin, rectangular or square sheet. With a knife, make a cut from the center of one side of the stretched dough towards the center of the dough.
⏱️ 15 min
- 7
Place a portion of the cooked meat filling and some grated provolone cheese in one of the quarters of the stretched dough, next to the cut. Fold the dough over the filling: first, fold the filled quarter over itself, then fold the adjacent quarter over that, and continue folding until a square filled parcel is formed.
⏱️ 15 min
- 8
Repeat the assembly process for all remaining dough balls. Heat a large skillet over high heat. Place the parcels directly in the hot skillet.
⏱️ 5 min
- 9
Cook the parcels over high heat, flipping them frequently, until golden and crispy on both sides. This will take approximately 2-3 minutes per side.
⏱️ 10 min
- 10
Remove the cooked parcels from the skillet and serve immediately. They can be stacked on a serving board. Enjoy revealing the melted cheese and meat filling when you open them. They are delicious on their own or with a sauce of your choice.
⏱️ 5 min
Kitchen Tools
Turkish Parcels
For the Filling
- 500 g ground meat
- 1 onion, finely chopped
- 3 garlic cloves, finely minced
- 300 g provolone cheese, grated or thinly sliced
- 30 g butter
- 1 teaspoon oregano, or to taste
- 1 teaspoon paprika, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1 teaspoon meat seasoning, or to taste
- 1/2 teaspoon salt, or to taste
- 2 tablespoons olive oil, or as needed
For the Dough
- 500 g wheat flour
- 300 ml water
- 30 g butter, melted or very soft
- 10 g salt
- 10 g sugar
For Assembly
- 50 g butter, extra, melted, for greasing the dough
Instructions
- 1
In a large bowl, combine the flour, water, soft butter, salt, and sugar. Mix with a wooden spoon until the ingredients are incorporated and form a sticky dough.
⏱️ 5 min - 2
Transfer the dough to a clean surface and knead for approximately 5 minutes until you get a soft and elastic ball. Place the dough back in the bowl, cover it, and let it rest for at least 30 minutes at room temperature.
⏱️ 35 min - 3
While the dough rests, prepare the filling. In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic cloves. Sauté, stirring occasionally, until soft and lightly golden, about 5-7 minutes.
⏱️ 10 min - 4
Add the ground meat to the skillet. Stir in the oregano, paprika, garlic powder, meat seasoning, and salt. Cook the meat, breaking it up with a spatula, until completely browned and cooked through. Remove from heat and set aside.
⏱️ 10 min - 5
Once the dough has rested, divide it into approximately 10 equal portions and form small balls. Place the dough balls in a glass baking dish or similar. Generously coat each dough ball with the extra melted butter, ensuring they are well covered.
⏱️ 10 min - 6
Take one greased dough ball and, on a clean work surface (preferably wood), stretch it with your hands to form a very thin, rectangular or square sheet. With a knife, make a cut from the center of one side of the stretched dough towards the center of the dough.
⏱️ 15 min - 7
Place a portion of the cooked meat filling and some grated provolone cheese in one of the quarters of the stretched dough, next to the cut. Fold the dough over the filling: first, fold the filled quarter over itself, then fold the adjacent quarter over that, and continue folding until a square filled parcel is formed.
⏱️ 15 min - 8
Repeat the assembly process for all remaining dough balls. Heat a large skillet over high heat. Place the parcels directly in the hot skillet.
⏱️ 5 min - 9
Cook the parcels over high heat, flipping them frequently, until golden and crispy on both sides. This will take approximately 2-3 minutes per side.
⏱️ 10 min - 10
Remove the cooked parcels from the skillet and serve immediately. They can be stacked on a serving board. Enjoy revealing the melted cheese and meat filling when you open them. They are delicious on their own or with a sauce of your choice.
⏱️ 5 min