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Uluborlu 'sulu tail' savory turnovers

Serves 50Official

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.

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

Cross-section

  1. Wheat flour38%
  2. Ground lamb29%
  3. Water23%
  4. Onion10%
  5. Salt 1%

Ingredients by weight, heaviest at the bottom.

Method

  1. Chop the meat coarsely with a cleaver or sharp knife. Add the sliced onion rings and keep chopping until the mixture is minced.

  2. 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.

  3. Mix the flour and salt, add the water and knead until you have a firm dough.

  4. Take 20-25 g pieces of dough and roll each one into a thin round, 15-20 cm across.

  5. Spread 25-30 g of filling over half of each round, fold the other half over it and press the edges to seal.

  6. 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.

Last changed: November 1, 2026

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