Meat Tart (Turkish Style)

Ingredients

• 1 lb. of flour
• a little salt
• and water
• 8 eggs
• minced fresh Meat, well seasoned
• chopped parsley
• butter

Method

1. 1

   Prepare a thick paste with flour, salt, and water.

2. 2

   Roll out two parts thinly and set aside.

3. 3

   Mix the third part with eggs, roll thin, and plunge into boiling water.

4. 4

   Layer uncooked paste, half-cooked paste, seasoned minced meat, and cover with remaining paste.

5. 5

   Pour over browned butter and bake until done.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 486. The excerpt below is the record exactly as published.

Meat Tart (Turkish Style). — Prepare a thick paste with lib. of flour, a little salt, and water, roll it out, divide it into three parts, roll out two of them until quite thin, and set them aside. With the third part mix in eight eggs, roll it out until quite thin, divide it into eight parts, and plunge them, one at a time, into a saucepan of boiling water kept on the fire. Spread one part of the uncooked paste over a pie-dish, over this put half of the partly- cooked portions of paste, cover with minced fresh Meat, well seasoned and slightly browned in a frying-pan with butter, mixing in a little chopped parsley

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