Water pastry
Break the eggs into the kneading bowl, add salt and water, gradually add flour and knead. It will take about 5, 5 – 6 cups of flour. But since this amount will differ from flour to flour, add the flour in a controlled manner. We get a medium hard dough that is not very soft.
We knead the dough thoroughly until it becomes identical by sprinkling flour from time to time on the rolling board. By making a roll, we take egg-sized pieces and prepare about 14-15 meringues. We arrange them on a flour-sprinkled tray at intervals, cover them with a damp cloth and leave them to rest for 1 hour. So it will open more easily.
Meanwhile, fry the oil and ground beef thoroughly in a small pan. We put the spices in it and fry it a little more and turn off the heat.
We start by taking the rested dough balls and opening them. We fold our tray-sized dough, which we open by flouring from time to time, into quarters and take it aside and cover it with a dry cloth so that it does not dry out. When it is over floured, the dough dries up and crumbles, if it is sprinkled with less flour, it can stick and tear, so let's be careful about this.
We add about two and a half liters of boiling water to a large pot and add a teaspoon of salt. We melt the butter in a small pan and prepare it. Unfold the dough, throw it into boiling water and wait for 5-6 seconds. Then we remove the colander without tearing it with a spoon and drop it into a bowl filled with cold water. From there, we open the dough with our hands and take out the water by lightly patting the dough.
First, we lay a dry dough on our tray, which we have greased on all sides, then we sprinkle half a tablespoon of butter on it and place this boiled dough on it. While placing the boiled dough, we place the edges properly and collect the abundance formed by the stretching of the dough towards the middle. While doing this, we drizzle half a tablespoon of butter each time on the phyllo dough that we placed on the tray.
While we are making our pastry, we put the dough on the bottom, in the middle, and on the top without getting wet, so that the pastry absorbs its water. After doing this process for 7 times, we place our minced meat. We put a dry dough on it and lubricate it and do the same for the other layers. After laying a dry dough on the top floor and oiling it, we bake it in the oven at 180 degrees for about 25-30 minutes until it is browned and cooked inside.
After turning off the oven, we take out the pastry, sprinkle some water on it with our hands, apply it to the heat of the oven again and let it sit for a few minutes. We do this to make it soft. After that, we take our pastry out of the oven and after the first heat comes out, we cut and slice it and serve it.
