Semirsek- Meat Pie with Rice

Dear Action, the owner of the Salty and Sugary blog, sent us beautiful recipes. Let's semi our first recipe. Goodbye Action.

And I continue with the local recipes. I know that when Gaziantep is mentioned, baklava and kebab come to mind. Even the people of Antep use meat in their soups. This pastry is also their creation, and if you are aware, there is meat in it. But I guess there is not much to say about this wonderful taste.

Ingredient:

1 cups of rice
100-150 g minced meat
1 onion
1 teaspoon each of salt, black pepper, saffron (I didn't have saffron, so I didn't use it)
1,5 cups of boiling water
Oil (for frying)

Dough Material:

3-4 cups Sinangil pastry flour
1 packet of Sinangil dry yeast
baking soda with the tip of a teaspoon
salt and water
flour to roll out dough

Fabrication:

For the pilaf, we fry the minced meat in a pot with a little oil. After draining the water, we add the chopped onion and continue frying. When the onions are roasted, we add the washed rice. And mix it with the rice for about 5 minutes. Then we add the spices. And finally, we add the hot water, close the lid and let it cook. After it is cooked, we wait until it becomes warm.

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