Kaytaz Pastry
Kaytaz pastry has a very special place among the pastries of Antakya. It is very similar to hazelnut lahmacun in terms of appearance and taste. Add flour, enough water to this flour, a tea glass of yoghurt, a tea glass of olive oil and sourdough in a mixing bowl, knead and set aside to rest. Finely chop the onions on a chopping board. In a separate mixing bowl, add lean ground beef, chopped onions, salt, pepper, pomegranate syrup, tomato paste and three tea glasses of vegetable oil and mix. On the other hand, take some small meringues from the egg from the fermented dough that you have left to rest on one side, open it thinly with your oiled hand on a previously greased counter and fold the dough. Open it again and form a rectangle the size of a deck of cards but with oval corners. On the other side, put the dough you have rolled into the tray that you have greased the bottom of. Then, take a decision and place it on the kaytaz dough in the tray with the minced meat that you prepared before. Finally, lightly oil the top and put it in the oven preheated to 180 degrees.
