It's time to feed the troops! A recipe for authentic Crimean Tatar Sarburma - juicy meat in crispy puff pastry.

For the filling:

▪️700 g of meat (lamb, beef or pork);
▪️2 pcs. onion;
▪️1 tsp of black pepper;
▪️Salt to taste.

For the dough:

▪️250 ml of water;
▪️3 cups of flour;
▪️2 tsp of salt.

1. Knead the dough:
  * Mix flour, water and salt.
  * Knead the dough with your hands for about 10 minutes until it becomes smooth and elastic.
  * Let the dough rest under a napkin or cling film for 40-60 minutes.

2. Prepare the filling:
  * Finely chop the meat with a knife or pass it through a meat grinder with a coarse grate.
  * Cut the onion into small cubes, add salt and knead with your hands so that it releases juice.
  * Mix meat, onion, black pepper and salt.

3. Formation:
  * Divide the dough into 2 parts.
  * Roll out each part into a thin layer, dusting the table with flour.
  * Stretch the dough with your hands until translucent.
  * Grease the first layer of dough with oil, put the second layer on top.
  * Grease the top of the dough with butter and spread the filling.
  * Roll the dough with a roll, then with a snail.
  * Transfer the snail to a baking sheet or a large pan.

4. Baking:
  * Make incisions from the center to the edges of the cochlea.
  * Grease the sarburma with melted butter.
  * Bake in an oven heated to 180-200°C for about 50 minutes.

Serving:

* Serve sarburma hot.
* You can add yogurt or pepper sauce.

Bon appetit!