Water Pastry Recipe

Put the ingredients for the dough in a deep bowl and knead.

Make 12 meringues and rest for an hour.

Pour melted butter and oil on the burrito pan and sprinkle some black seed.

Open one of the meringue with a rolling pin and spread it on the tray.

Open the other meringues one by one and put them on a clean cover and let them dry slightly.

After taking the dried dough on top of each other, divide it into four pieces. The first 5 dough divided into four pieces will form the lower part of the pastry and the other 5 doughs will form the upper part.

Put the pieces you have separated for the bottom one by one in boiling salted water.

After touching the water on all sides of the piece, take it with a wire strainer and immerse it in cold water.

Then, spread it on the colander properly and drain the water with the help of your hand.

Spread each of the doughs you put in hot and cold water in the pastry tray evenly.

Prepare the mortar with minced meat and distribute it evenly all over the tray.

After spreading dry doughs enough to cover the mortar, repeat the process you applied for the bottom layer of the pastry.

Open the meringue that you initially set aside to cover the pastry tray, and when the twelfth layer of the water pastry is cool, take the tray on the stove.

Fry the bottom of the pastry by turning the tray over low heat without stopping.

In order for the top to be browned, place another tray corresponding to its size and turn the pastry inside out.

Meanwhile, add a little more oil to the tray.

Gently slide the inverted pastry onto the tray and fry the other side.

Serve your pastry hot. Enjoy your meal…