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Gırık

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Gırık, originating from the Diyarbakır region in Turkey, is a traditional dish combining tender chicken, aromatic rice, and savory spices, all encased in a soft, doughy wrapper.
Ingredients:
For the Dough:
- 3 cups of flour
- 1 teaspoon of salt
- Approximately 1.5 cups of water
For the Filling:
- 1 large onion, finely chopped
- 2 cups of rice
- 1 tablespoon of butter
- 3-4 tablespoons of olive oil
- 1 tablespoon of red pepper paste
- 3 pieces of mixed chicken breast and thigh (about 400 grams), cooked and shredded
- 1 teaspoon of salt
- 1 teaspoon of red pepper flakes
- 1 teaspoon of paprika
- 1 teaspoon of black pepper
- 1 teaspoon of cumin
- 1 teaspoon of dried mint
- 1 tablespoon of basil
*For the Topping:
- Red pepper flakes
- Olive oil or melted butter
Instructions:
1. In a large bowl, combine the flour and salt. Gradually add water, mixing continuously until a firm yet pliable dough forms. Cover and let it rest for about 30 minutes.
2. Place the chicken pieces in a pot, cover with water, and boil until fully cooked. Once cooled, shred the chicken into bite-sized pieces.
3. In a large pan , heat the olive oil and butter over medium heat. Sauté the chopped onion until translucent. Add the rice and cook for a few more minutes, stirring occasionally.
4. To the pan add the red pepper paste, salt, red pepper flakes, paprika, black pepper, cumin, dried mint, and basil. Stir well to combine. Add the shredded chicken and mix thoroughly. Cook for an additional 5-7 minutes, ensuring all ingredients are well incorporated. Remove from heat and let the mixture cool
5. Divide the rested dough into small, walnut-sized balls. On a lightly floured surface, roll each ball into a thin circle. Place a generous spoonful of the cooled filling in the center of each circle. Fold the edges over the filling to create a sealed parcel, resembling a small pouch or dumpling
6.Bring a large pot of salted water to a boil. Carefully drop the prepared gırık into the boiling water. Once they rise to the surface, let them cook for an additional 12 minutes. Using a slotted spoon, remove them from the water and place them on a serving platter
7. Drizzle the gırık with olive oil or melted butter and sprinkle with red pepper flakes. Serve warm.
Enjoy your homemade Gırık!
Ingredients:
For the Dough:
- 3 cups of flour
- 1 teaspoon of salt
- Approximately 1.5 cups of water
For the Filling:
- 1 large onion, finely chopped
- 2 cups of rice
- 1 tablespoon of butter
- 3-4 tablespoons of olive oil
- 1 tablespoon of red pepper paste
- 3 pieces of mixed chicken breast and thigh (about 400 grams), cooked and shredded
- 1 teaspoon of salt
- 1 teaspoon of red pepper flakes
- 1 teaspoon of paprika
- 1 teaspoon of black pepper
- 1 teaspoon of cumin
- 1 teaspoon of dried mint
- 1 tablespoon of basil
*For the Topping:
- Red pepper flakes
- Olive oil or melted butter
Instructions:
1. In a large bowl, combine the flour and salt. Gradually add water, mixing continuously until a firm yet pliable dough forms. Cover and let it rest for about 30 minutes.
2. Place the chicken pieces in a pot, cover with water, and boil until fully cooked. Once cooled, shred the chicken into bite-sized pieces.
3. In a large pan , heat the olive oil and butter over medium heat. Sauté the chopped onion until translucent. Add the rice and cook for a few more minutes, stirring occasionally.
4. To the pan add the red pepper paste, salt, red pepper flakes, paprika, black pepper, cumin, dried mint, and basil. Stir well to combine. Add the shredded chicken and mix thoroughly. Cook for an additional 5-7 minutes, ensuring all ingredients are well incorporated. Remove from heat and let the mixture cool
5. Divide the rested dough into small, walnut-sized balls. On a lightly floured surface, roll each ball into a thin circle. Place a generous spoonful of the cooled filling in the center of each circle. Fold the edges over the filling to create a sealed parcel, resembling a small pouch or dumpling
6.Bring a large pot of salted water to a boil. Carefully drop the prepared gırık into the boiling water. Once they rise to the surface, let them cook for an additional 12 minutes. Using a slotted spoon, remove them from the water and place them on a serving platter
7. Drizzle the gırık with olive oil or melted butter and sprinkle with red pepper flakes. Serve warm.
Enjoy your homemade Gırık!
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