Cantık (Bursa Style)

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Cantık (Bursa Style) Ingredients

2 glasses of warm water
1 packet of dry yeast (10 grams)
1 tablespoon of granulated sugar
5 glasses of water flour
½ cup of milk
¼ cup of sunflower oil
1 egg white
1 tablespoon of salt

Ingredients for Gathering the Dough

< br/> 1 glass of flour

Materials for Spreading on the Edges

1 egg yolk

Ingredients for Meat Mixture

300 gram ground beef
2 onions – finely diced
1 capia pepper – finely diced
2 green village peppers – finely diced
2 tomatoes – diced< br/> ¼ bunch parsley – finely chopped
Salt
Black pepper
1 teaspoon dried thyme
1 teaspoon cumin
2 – 3 tablespoons water

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For the dough;

Mix the yeast, granulated sugar and warm water in a mixing bowl.
Leave for 5 minutes for the yeast to activate.
Put the flour in a separate mixing bowl. sheep and middle Open it as a pool.
Add the leavened mortar, milk, sunflower oil and egg white you have kept in it and knead first with the help of a fork and then with your hand.
Add salt from the edges and take it on the counter and continue kneading.
Take the kneaded dough into the mixing bowl and leave it closed for 1 hour.

For the stuffing;

Mix all the ingredients of the minced meat in a bowl.
You can add water according to its consistency.

To assemble;

Take out 6 meringues from the fermented dough and roll the meringues on a floured counter.
Arrange them on a baking tray lined with baking paper so that they do not stick to each other.
Grease your hands and roll out each meringuine with your fingers so that the edges are high.
Put the minced meat in the middle of the dough and spread it so that it does not come to the thick parts.
With the help of a brush, brush the egg yolk on the edges of the dough.
at 200 degrees beforehand. Bake in the heated oven for 20 – 25 minutes.
After cooking, let it rest for 10 minutes and serve.

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