Turkish-Style Kachourie

Ingredients

In the Turkish-Style Kachourie, the original Mauritian dish is adapted to Turkish cuisine by incorporating Turkish spices such as cumin, paprika, and cinnamon. The cooking technique is also modified, with the pastry being baked instead of deep-fried, giving it a lighter and healthier twist. We alse have the original recipe for Kachourie, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 250g ground lamb 250g ground lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 28g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, salt, and baking powder. Gradually add the warm water and olive oil, and knead until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, heat some olive oil over medium heat. Add the ground lamb and cook until browned. Add the chopped onion, minced garlic, cumin, paprika, cinnamon, salt, and pepper. Cook until the onion is soft and the spices are fragrant. Remove from heat and stir in the chopped parsley. Let the filling cool.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Divide the dough into small balls. Roll out each ball into a thin circle.
5. 5.
   Place a spoonful of the lamb filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Press the edges together to seal.
6. 6.
   Place the filled pastries on a baking sheet lined with parchment paper. Brush the tops with beaten egg wash.
7. 7.
   Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown.
8. 8.
   Serve the Turkish-Style Kachourie warm as an appetizer or snack.

Treat your ingredients with care...

• Ground lamb — Make sure to use lean ground lamb for a healthier option. If desired, you can substitute it with ground beef or chicken.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor.
• Fresh parsley — Finely chop the parsley just before adding it to the filling to retain its vibrant color and fresh taste.

Tips & Tricks

• For a spicier version, add a pinch of red pepper flakes to the filling.
• Serve the Turkish-Style Kachourie with a side of yogurt or a tangy tomato sauce for dipping.
• Experiment with different fillings such as spinach and feta cheese for a vegetarian option.
• Make a larger batch and freeze the unbaked pastries for future use.
• Sprinkle sesame seeds on top of the pastries before baking for added flavor and texture.

Serving advice

Serve the Turkish-Style Kachourie as an appetizer or snack. They can also be enjoyed as a light lunch or dinner when paired with a fresh salad.

Presentation advice

Arrange the Turkish-Style Kachourie on a platter, garnished with fresh parsley or mint leaves. Serve them warm to showcase their golden brown crust and enticing aroma.