Typically when I think of pastries I imagine something sweet, but Turkish people also make a lot of different savory pastries and cookies. Perfect for an afternoon snack, savory pastries are best enjoyed with a cup of tea. These "open mouth" (referring to the fact that you do not fold the dough over the top of the filling) pastries are from the Aegean region and are typically made with white flour, but I have replaced it with whole wheat flour for this recipe.
1 stick butter, salted (114 grams)
1/2 cup milk (1%) (124 grams)
1 teaspoon salt (6 grams)
1 and 3/4 cups whole wheat flour (210 grams)
1/2 cup dry green lentils (will be soaked) (100 grams)
2 tablespoons olive oil
1 onion, finely chopped
Pinch of ground black pepper
1/2 teaspoon red (Aleppo) pepper flakes (1-2 grams)
1 egg yolk
- To prepare the crust dough: melt butter and mix with milk, salt, and flour in a large bowl. Divide dough into 10 small balls and place (covered) in refrigerator for 4-5 hours until hardened. This step is necessary to shape the dough.
- Soak lentils in cold water for 3-4 hours. Drain.
- Place lentils in fresh water in a pot, and boil for about 20 minutes or until softened. Drain.
- Heat olive oil in a frying pan and sauté the onion for about 15 minutes, until very soft and fragrant.
- Stir in cooked lentils and continue to cook for 2 minutes.
- Remove from heat and stir in salt, black pepper, and red pepper flakes.
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a baking sheet with non-stick spray.
- Flatten and stretch dough balls with your hands into disks (about 5 inches, 12 cm wide). You may use a little flour to do this, but not too much as it will prevent dough from holding its shape in the oven.
- Place 1-2 spoonfuls of filling into the center of each disk of dough, leaving space around the edges. Pinch edges together with your fingers to form design of your choice. Leave the center open. Continue until you are finished with all of the dough.
- Arrange pastries onto baking sheet.
- Prepare egg wash with egg yolk and a splash of water. Brush pastries with egg wash.
- Bake for about 30 minutes, until the crusts are crispy and bottoms are golden brown.
Tips & Additional Information
- These can also be used as an appetizer for parties!
Recipe adapted from "The Turkish Cookbook: Regional Recipes and Stories" by Nur Ilken and Sheilah Kaufman