Uluborlu 'sulu tail' savory turnovers
Ingredients
- 750 gGround lamb
- 250 gOnion
- 250 gWater step 2
- 10 gSalt step 2
- 1,000 gWheat flour
- 350 gWater step 3
- 20 gSalt step 3
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Wheat flour38%
- Ground lamb29%
- Water23%
- Onion10%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Chop the meat coarsely with a cleaver or sharp knife. Add the sliced onion rings and keep chopping until the mixture is minced.
Put the mixture in a wide bowl. Add the water and salt and stir with a wooden spoon. The filling should stay a little runny.
Mix the flour and salt, add the water and knead until you have a firm dough.
Take 20-25 g pieces of dough and roll each one into a thin round, 15-20 cm across.
Spread 25-30 g of filling over half of each round, fold the other half over it and press the edges to seal.
Cook the turnovers on a griddle at 250 °C for 3 minutes, turning once. Some of the filling juice will seep out at the edges. Serve hot, straight away.
3 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1247 (Uluborlu Belediyesi), Uluborlu Kuyruğu Sulu BöreğiAccessed: November 2, 2026
Last changed: November 1, 2026