Sham Borek Ingredients:
500 grams of minced lamb, 500 grams of flour, 2 finely chopped onions, 1 bunch of finely chopped parsley, 150 grams of rice, 2 tablespoons of tomato paste, 1 teaspoon of black pepper, 1 teaspoon of red pepper, 1 tablespoon of salt 2 tablespoons vinegar, 2 tablespoons yogurt, 50 ml milk, 50 ml water, 2 tablespoons oil, 500 ml oil for frying, 700 ml water for boiling rice.
Turkish Sham Borek Recipe:
Pour 50 ml of water, 50 ml of milk, 2 tablespoons of vinegar, 2 tablespoons of yogurt, 2 tablespoons of oil, 1 teaspoon of salt into a bowl, and mix for 2 minutes.
Add 500 g of flour and knead for 5 minutes and cover it. let it rest for 30 minutes. After 30 min, roll the dough to the size of a walnut, and cover it with approximately 30 pieces. Let it rest for 10 more minutes.
Wash 150 g of rice in a colander and pour into a pot. Add 700 ml of water. Cook until the rice is soft. Strain the cooked rice with a strainer and leave to drain for 5 minutes.
Cook 500 grams of lamb meat on low heat until it absorbs its water. Pour 50 ml of oil and fry for 2 minutes. Add 2 finely chopped onions. Cook for 10 minutes on low heat. Add 2 tablespoons of tomato paste, 1 teaspoon of black pepper, 1 teaspoon of chili pepper, 1 teaspoon of salt, and cook for 5 minutes. Pour the cooked rice into the pot. Mix for 2 minutes, turn off the heat.
Add 1 bunch of finely chopped parsley to the pot, mix a little and let it cool. Flour the rested walnut-sized dough a little and roll out 10 cm with a roller. Spread 1 tablespoon of a mixture of rice with meat and cover the dough in a half-moon shape. Pour 500 ml of oil into a saucepan. Lightly fry. Fry the pastries in this oil on both sides and place them on a paper towel-lined tray to absorb the oil. Serve hot or cold after removing the oil.