Turkish Poppy Seed Pastry

For the filling, toast the poppy seeds in a dry frying pan until they darken. Pound in a mortar to a thick paste. Fold in the oil.

Sift both types of flour into a suitable bowl. Sprinkle the salt on top. Press a bulge in the center and pour in the egg and water. Stir from the center to form a smooth, pliable dough. Divide into two portions and rest on a floured board for 20 min.

Now roll out as thin as possible. Spread half of the poppy seed mixture on each piece of dough, leaving a border of about one cm free. Fold the dough pieces towards the center. Now do the same thing all over again, so that you get a small square. Fry in poppy seed oil or sunflower oil or other vegetable oil over medium heat for 1 minute on each side. Turn and toast the first side for another minute.

Pastries should be golden rather than brown. Place in a saucepan with a lid and stand for 5 min.

Serve with honey or pekmez if desired.

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