Metez (Haluj)

Hello Dear Friends,

Sinop wind blows in pastries at this time :) Thanks to dear Adile, I haven't been able to go yet.

they too Metesis known by the name haluz or haluge even Haluk I have a wonderful recipe for you today. Is the body that normally gets full when eating a plate of ravioli made of this carbonated dough? He can take 8-9 without a break. Even I was amazed by myself while eating it :)

As a matter of fact, I also have a foreign follower on Instagram. Dumplings said. In other words, the name changes from country to country as well as from city to city. Dumplings You can find my recipe here.

One of the most interesting features of this recipe is that it is originally eaten with molasses. Boiled your hybrids 1 bowl of molasses is placed next to it and eaten with batter dip. I haven't been able to get to that stage yet, but I'll try to get the ones out of the freezer as soon as possible :)

From the measurements I gave, there are nearly 40 metes. Since we were two people, we stacked half of them and threw them in the freezer. So you can freeze more like ravioli and then boil it.

In addition, this dough and a raw pastry-like Haluj Pastry is also done. I will share the recipe for it as soon as possible.

Normally, a water glass is used at home to cut the dough, but a round dough cutter like mine will make your job even easier.

You can also prepare this recipe with potato mortar.

Love…

Ingredients for Metez (Haluj) Recipe

• 5 glasses of flour + half a glass of flour for topping
• 1 pieces of eggs
• 1,5 water glass of water
• 3 tea spoon salt
• 1 packet of baking soda (10 g)

For internal mortar:

• 2 medium onion
• 300 gr mince
• quarter bunch of parsley
• salt
• black pepper
• Red pepper
• 2-3 tablespoons of oil

To boil:

• 3 liter of boiling water
• 1 sweet spice salt
• 1-2 tablespoons of oil

For service:

• garlic yogurt
• Hot oil with red pepper flakes

How to Make Metez (Haluj) Recipe?

1. For the stuffing, pass the onion through the robot or chop it for food.
2. Take the onion with the minced meat into the pan and add the vegetable oil. Add salt, black pepper, red pepper flakes and fry until the water is released and absorbed.
3. Add the chopped parsley to the mortar you took from the stove and mix it and set it aside to cool.
4. Take 5 cups of flour in a mixing bowl. Add egg, water, baking soda and salt and knead until it comes together.
5. Take the gathered dough on the floured counter and add half a glass of flour little by little and knead until you get a dough that does not stick to the wire.
6. Divide the dough into 2 parts. Roll it out on the floured counter with the help of a rolling pin.
7. Cut round pieces from the dough you rolled out with the help of a water glass.
8. Put 1 teaspoon of stuffing in the middle of each dough, close it and bend the ends.
9. Boil in plenty of water in which you add oil and salt until the dough swells and changes color (approximately 10-12 minutes).
10. Serve the metes you have drained with garlic yogurt and pepper oil.