Tatname
Recipes

Hatay şiş börek soup (tiny dumplings in yoghurt and rice soup)

Serves 6Official

Ingredients

  • 400 gWheat flour
  • 200 gWater step 1
  • 100 gGround beef
  • 50 gOnion
  • 5 gSalt step 1
  • 2 gGround black pepper
  • 1,500 gWater step 5
  • 200 gYogurt
  • 100 gRice
  • 5 gSalt step 6
  • 50 gButter
  • 5 gRed pepper flakes
  • 5 gDried spearmint

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

Start cooking

Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Water65%
  2. Wheat flour15%
  3. Yogurt8%
  4. Ground beef 4%
  5. Rice 4%
  6. Butter 2%
  7. Onion 2%
  8. Salt 0%
  9. Dried spearmint 0%
  10. Red pepper flakes 0%
  11. Ground black pepper 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Knead the flour, water and salt into a smooth, elastic dough. Rest it for 30 minutes.

    30 min

  2. Divide the dough into small pieces, roll thin and cut into small squares.

  3. Mix the mince with the finely chopped onion, salt and black pepper and cook it well.

  4. Put filling in the middle of each square, fold into a triangle and pinch the ends together into an ear or hat shape. Make the dumplings as small as you can.

  5. In another pot boil the water and rice, then add the salted yoghurt a little at a time to get a smooth mixture.

  6. Add the dumplings and boil until cooked. Add salt if you like.

  7. In a separate pan fry the chilli flakes and dried mint in the butter, pour over the soup and serve hot.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

Take this recipe