The Secret to Flaky Layered Meat Pastry: Perfect Katmur Gersleam (Stove Top vs. Oven) скачать в хорошем качестве

The Secret to Flaky Layered Meat Pastry: Perfect Katmur Gersleam (Stove Top vs. Oven)

Welcome to Culinary Compass! Today, we dive into the delicious world of Katmur Gersleam, a tender, layered flatbread traditionally filled with savory seasoned ground meat. This recipe focuses on *Culinary Education* by demonstrating the precise steps needed to achieve an incredibly soft, pliable yeasted dough and the crucial technique of butter layering for distinct, flaky results. We share insider tips, like how to quickly proof your dough in a warm oven, and compare two different methods of cooking (pan-fried vs. oven-baked) so you can achieve the perfect texture regardless of your equipment. This recipe is perfect for experienced home cooks and those looking to elevate their pastry skills. Learn how to create a delicious and filling meal suitable for any time—breakfast, brunch, or dinner. Pay special attention to the dough resting and the thorough sealing of the edges to prevent the filling from escaping! *** *KATMUR GERSLEAM RECIPE* *Dough Ingredients:* 1 cup lukewarm water 1 tsp sugar 1 packet instant dry yeast 4 tbsp cooking oil (olive oil recommended) 1 heaping tbsp yogurt 1 medium egg 4.5 cups flour (using a 200ml measuring cup) 1 tsp salt *Ground Meat Filling:* 250-300g ground meat 5 tbsp cooking oil 2 onions (prepared in food processor or finely diced) 1 red bell pepper (diced) 1/2 bunch parsley (chopped) 1/2 tsp cumin 1/2 tsp black pepper 1 tsp red pepper flakes 1 tsp salt *Layering:* 125g butter (melted and cooled) *Instructions Summary:* 1. Activate yeast with water and sugar. Add oil, yogurt, and egg; whisk well. 2. Gradually add flour and salt. Knead for 5 minutes until soft and pliable. 3. Proof dough until doubled (30 min in warm oven or 1 hour at room temperature). 4. Prepare filling: Cook ground meat, then add oil and sauté onions until golden. Add bell pepper. Turn off heat and mix in spices and parsley. Cool completely. 5. Divide proofed dough into 8 balls. Roll each thin (rectangle or circle). 6. Brush the rolled dough generously with melted butter. Fold and brush each section with butter to create layers. 7. Starting with the first folded dough, roll it out thinly again. Place cooled filling on one half and fold over, sealing edges tightly. 8. COOKING METHOD 1 (Pan-Fried): Cook in a large, preheated pan (medium-low heat) with the lid on for 7 minutes per side, ensuring they puff up and are cooked through. 9. COOKING METHOD 2 (Oven-Baked): Bake at 400°F (200°C) for about 30 minutes until golden brown. 10. Serve hot, traditionally with Ayran.