How to Make Tatrabrek

Ingredients

• Dough:
• 2 cups all-purpose flour
• 1 cup water
• 1 teaspoon salt
• Dough method:
• Filling:
• 2 onions
• Coarsely ground beef — 300 g
• Salt
• Black pepper
• Allspice (sweet spice)
• Ground cinnamon
• Yogurt:
• 1 kg plain yogurt (about 4 cups)
• Juice of 1 lemon
• 3 cloves garlic, crushed
• Oil + 1 tablespoon butter to brown the dumplings
• Pine nuts for garnish
• Parsley for garnish
• Guzi dough recipe from Rana at the link Filo dough for guzi, sambousek and pastries

Method

1. Fry the onion in a little oil until softened, then add the meat and sauté.
2. When the meat is cooked, add the spices and salt, stir, then turn off the heat.
3. Let the meat cool.
4. Mix the yogurt with the garlic and a squeeze of lemon well and place in a deep serving bowl.
5. Roll out the dough and cut it into small circles, then fill them and seal them like qatayef, i.e., as half-moons.
6. In a pot, fill it with water and bring to a boil, then add the filled dough pieces (barak) and stir them in the boiling water for about 5 minutes.
   Timers: 5 min
7. Drain them well, then fry the barak in a hot pan with a little oil and butter, turning them until browned.
8. Transfer the barak from the pan into the yogurt bowl, and garnish with fried pine nuts or any other nuts and chopped parsley.
9. Serve the tatrabrek immediately.
10. Rana's quzi dough recipe at the link: filo dough for sheets, ouzi, and sambousek