Semolina Meatballs (Squeezed Pastry)

Hello Dear Friends,

There is a recipe that I haven't tried before this week and was taught to me by my 80-some-year-old neighbor aunt from Adana and even took a test for the ingredients :) The name of this Adana-specific recipe semolina patties When I searched, I saw that it was also called "squeezed pastry". I thought it appropriate to add to his name.

Aunt Judge learned that I am a cook and decided to teach me 2 different recipes. This recipe was never missing from the years spent in Adana and especially from the breakfast and tea tables of his family. You can also make this recipe like kibbeh, but our method is much easier.

In this meatball, the outer crust consists entirely of semolina. There is absolutely no flour or fine bulgur in it. Also, the original recipe is with margarine, so I haven't tried it with butter or oil. If anyone tries it, I would be happy if they write to us if there is a difference in consistency.

In addition, if it increases from semolina dough, you can fry it by adding crushed walnuts mixed with powdered sugar.

with me when you try my recipe Don't forget to share on instagram :) I would love to share the recipes you use with your photos in my story :) My Instagram account: @kitchensirlari

Love…

Ingredients for Semolina Meatballs (Squeezed Pastry) Recipe

• 1 pack of semolina (500 gr.)
• Half a pack of margarine (125 gr.)
• 1 water glass of water
• 1 tablespoon of yoghurt
• Half a teaspoon of salt

For Inside:

• 400 gr. lean ground beef
• 1 small onion
• 3-4 tablespoons of oil
• salt
• black pepper
• ½ cup finely chopped parsley

How to Make Semolina Meatballs (Squeezed Pastry) Recipe?

1. Chop the onion very finely. Put it in the pan with the vegetable oil and fry it until it turns transparent. Add the minced meat and fry it until it releases its water.
2. Season with salt, pepper and remove from the heat. Add finely chopped parsley and leave to cool.
3. Melt the margarine on the stove and wait for it to cool. Take the semolina into the mixing bowl. Add the oil, water and salt and start kneading.
4. If the mixture is too hard, add 1 tablespoon of yogurt and continue kneading until it reaches the consistency of dough. Rest the dough you prepared for 15-20 minutes.
5. Take walnut-sized pieces from the dough and roll them out. Unroll by hand on a clean cutting board or kitchen counter.
6. Put some of the stuffing that you prepared and cooled in the middle and close it. Follow the same process until all the filling and dough is gone.
7. Fry the prepared semolina patties in deep and hot oil. Take it on a napkin or towel paper. Serve warm or cold.