Ingredients (Serves 6)
1 kg flour
½ tea glass oil
1 teaspoon salt 
Lemon juice or two tablespoons vinegar
1 kg lean, double-ground ground meat 
2 medium onions grated
2 tablespoons chili pepper
1 teaspoon mixed spices
1 egg
2 tablespoons flour
2 cups plain butter Salt

Preparation
A plate of flour is separated and the rest is poured into a tray. The middle is opened and a little salt, half a lemon juice (or two spoons of vinegar) and a little water are added and the dough is kneaded. The consistency of the kneaded dough should be a little harder than an earlobe. A little oil is put in a small plate and the dough is kneaded with the oil by dipping your hands in. Minced meat is put in another plate. Grated onion, salt, spices, red pepper, an egg and two tablespoons of flour are added and mixed well. The dough is separated into very large walnut-sized balls and with the help of flour, it is rolled out to the size of a dessert plate and a little water is applied with your fingers. Pieces the size of a plum are taken from the minced meat, watered by hand and spread on top, and the edges are closed by making notches. First, it is fried on both sides so that the minced meat side is in the oil. It is eaten with cacık or bostana.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN