Recipe
A moderately soft dough prepared with flour, water, yeast, and salt is covered and left to ferment in a warm place. For the filling, minced meat and onion are sautéed together, then seasoned with salt, black pepper, red pepper, and basil, and mixed thoroughly. Portions taken from the leavened dough are divided into fist-sized balls and rolled out thinly on a pastry board using a rolling pin. The rolled sheets are lightly greased, folded into a square shape, covered to prevent drying, and allowed to rest for a short period. Once rested, the dough is rolled out again into square or rectangular shapes. The filling is placed along one edge of the dough, which is then rolled into a log and cut into 5–6 cm pieces. These pieces are arranged in a greased baking tray. A mixture of yogurt and egg yolk is brushed over the top, and the pastry is baked either in a moderately heated oven or in a tandoor. Alternatively, potato or kıkırdak (crispy sautéed dough pieces) may be used as the filling.