Firts hours of new year…. I was thinking to write about something on about new year but one of my multiply contact Absynthe asked me if i give her “Somsa” with other name “Raw Pie” Recipe for Holiday Bakery.
Somsa actually this foods Old Soviet Turks foods and knowing very large area, i also saw similar food and name like somasa on asian foods, so i can say origin of this bakery belongs all over asia .
Turkey learnt this food from Russian Immigrants who moved Turkey, so thats why this borek name sometimes calls Tatar Borek. Tatar is general name of Russian Turks in Russia and in Turkey.
We also call this bakery “ Cig borek” (RAW PIE) due to meat not cooking before wraping like other turkish pies, meat fry with dough while cooking.
Original Recipe , they dont use yogurt but my mum she put yogurt so this pastry doesnt take oil that much. So her bakery was always very soft and puffy.
(Raw Pie or Tatar Bakery)
1-Make a soft dough with the flour, egg baking powder, salt and yogurt and if necessary also water. Divide the dough into pieces the size of tangerines. Roll these out into circles the size of tea plates
2-Mix the cubed lamb meat, chopped onion, chopped parsley, salt and black pepper together in a bowl
3-Spread some of the meat mixture onto one half, leaving a margin around the edge. Fold over and press down the edges well.
4-Fry in a pan until bakerys colours lil bit brownish
HINT: this pastry so good if you wanna change meat with some cheddar cheese or fata cheese or ricotta chees mix with some parsley dill or just cheese and shedded zuccinees also lil bit salt and black pepper.At the top of the pics are my own somsas and they are like that , softer and vegetarian.