There’s something truly magical about the aroma of freshly baked Turkish meat rolls wafting through the kitchen. This traditional recipe, known as Kıymalı Çörek in Turkey, dates back centuries and remains a beloved street food and home-cooked staple across the Middle East. I’ve perfected this recipe through countless attempts to achieve that perfect balance of flaky pastry and seasoned meat filling that makes this dish irresistible.
Why This Recipe Works
The secret to these incredible meat rolls lies in the unique dough preparation method using boiling water, which creates those signature flaky layers you’ll find in authentic Turkish bakeries. The combination of both white and black sesame seeds isn’t just for appearance – they add a wonderful nutty flavor that complements the rich meat filling perfectly.
Ingredients
For the Dough
- 2⅓ cups (300g) all-purpose flour
- 1 tablespoon (15g) granulated sugar
- 1 teaspoon (5g) salt
- 2⅓ cups (550ml) boiling water
- 1 teaspoon (5g) baking powder
- 2 tablespoons (30ml) vegetable oil
- Extra flour for rolling
For the Filling
- 10.5 oz (300g) ground beef or lamb (80/20 fat content recommended)
- 2 medium onions (about 300g), finely chopped
- ¼ cup (50ml) vegetable oil
- 1½ teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
For the Topping
- 1 egg yolk
- 1 tablespoon water
- 2 tablespoons white sesame seeds
- 1 tablespoon black sesame seeds
Step-by-Step Instructions
Preparing the Dough
- In a large mixing bowl, combine the flour, sugar, salt, and baking powder. Whisk together to ensure even distribution of the ingredients.
- Gradually pour in the boiling water while stirring with a wooden spoon. This hot water technique is crucial for developing the right texture in the final pastry.
- Once the mixture is cool enough to handle, add the 2 tablespoons of vegetable oil and knead for 8-10 minutes until you have a smooth, elastic dough.
- Cover the dough with a clean kitchen towel and let it rest for 30 minutes at room temperature. This resting period allows the gluten to relax, making the dough easier to shape.
Preparing the Filling
- Heat ¼ cup vegetable oil in a large skillet over medium heat.
- Add the finely chopped onions and sauté for 8-10 minutes until soft and translucent.
- Add the ground meat, breaking it up with a wooden spoon. Cook for 5-7 minutes until no pink remains.
- Season with salt, pepper, cumin, and paprika. Cook for an additional 2-3 minutes to allow the spices to bloom.
- Remove from heat and let the filling cool completely. A hot filling can make the dough soggy.
Assembly and Baking
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Divide the dough into 4-6 equal portions on a lightly floured surface.
- Roll each portion into a rectangle approximately 12×8 inches (30×20 cm).
- Place a generous strip of cooled filling along the longer side of each rectangle, leaving a 1-inch border.
- Carefully fold the long sides over the filling, pinching to seal the edges completely.
- Place the rolls seam-side down on the prepared baking sheet.
- Whisk together the egg yolk with 1 tablespoon of water. Brush this egg wash generously over each roll.
- Sprinkle with a combination of white and black sesame seeds.
- Bake for 35-40 minutes, or until the rolls are golden brown and flaky.
Storage and Reheating
These rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 300°F (150°C) oven for 10-15 minutes until warmed through.
Nutritional Information
(Per roll, based on 6 servings)
- Calories: 450
- Total Fat: 24g
- Saturated Fat: 6g
- Cholesterol: 85mg
- Sodium: 680mg
- Total Carbohydrates: 42g
- Dietary Fiber: 2g
- Protein: 18g
- Iron: 3mg
- Calcium: 45mg
Expert Tips
- Ensure your water is truly boiling when adding it to the flour mixture – this is crucial for achieving the right texture.
- Let the meat filling cool completely before assembling the rolls to prevent the dough from becoming soggy.
- Don’t skip the egg wash – it’s what gives these rolls their beautiful golden color.
- Score the tops of the rolls lightly before adding the sesame seeds to create an attractive pattern.
- Allow the rolls to rest for 10-15 minutes after baking before serving to let the filling set.
These Turkish meat rolls are perfect for any occasion, from casual family dinners to elegant gatherings. The combination of flaky pastry and seasoned meat creates an irresistible dish that’s sure to become a favorite in your recipe collection.
