Kiymali Beurek (Beef Pie)

Ingredients

• half a teaspoonful of salt
• half a pound of flour
• a small quantity of water
• four eggs
• two ounces of butter

Method

1. 1

   Make a paste with salt, flour, and water.

2. 2

   Divide into three parts, roll two thinly.

3. 3

   Beat eggs and mix with the third part, roll thinly, cut into strips, and boil.

4. 4

   Spread one paste in a pie-dish, layer boiled strips, seasoned minced beef, and cover with remaining paste.

5. 5

   Brown butter, pour over, and bake in a good oven.

6. 6

   Serve hot.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 260. The excerpt below is the record exactly as published.

Kiymali Beurek. (Beef Pie.) Make a thick paste of half a teaspoonful of salt, half a pound of flour, and a small quantity of water. Divide the paste into three equal parts, two of which roll out thinly. Beat up four eggs and work them in with the third portion of paste, roll it out very thinly, cut it into eight strips, and throw them into a sauce- pan of boiling water. Spread one of the remaining pieces of paste in a rather shallow pie-dish, and when the above strips are three-parts cooked lay four of them on the paste. Season some finely minced cold beef, mix a small quantity of chopped parsley in it, and brown in boiling butter. Spread the mince in the dish, lay the other four strips of boiled paste over it, and cover with the remaining portion of uncooked paste. Put two ounces of butter

Cook this with the app: pantry check, scaling, and the assistant.