Again a big Hello to everyone from Turkey!!! Recently there was a major Muslim holiday - Kurban Bayram, the sacrifice holiday. All wealthy families need to sacrifice a lamb. My "carnivore" was generous and stabbed two people:) the Animal is divided into parts and 10 of them give to the poor, needy people. Well, all that is left to eat for the whole week until the holiday, and then continue to eat meat until the end:) to be honest, I'm such a holiday do not receive any pleasure, but to please her husband delicious want. For a year he asked me to cook him "Kemeri", but I have no desire. But on the occasion I made an exception and spent 2 hours of your precious time. Let's prepare together. I made 2 pie with 2 traditional toppings. First, make the stuffing, so she got cold. Filling 1. Boil potatoes and make puree out of it, with a fork. In a pan sauté one large onion, add to it 1 tablespoon tomato and 1 tablespoon of pepper paste, mix well, fry for a minute, then add the potatoes and again all mix well. Filling 2. In a pan fry the large onion, add it to the mince (lamb is better of course, but if not, then it is possible and beef), fry all of this until cooked minced meat, stirring occasionally. Add at the end a spoonful of tomato paste and 2 tablespoons of pepper paste, pepper, salt and fry for another 5 minutes with the lid closed. The stuffing is ready, leave them to cool.

The most common dough: flour, water and salt. I the amount of flour given are approximate. She did not even know how much put, but almost 1 kg (exactly). In any case, the dough is not lost, you can make it "Bereke" or dumplings! In a pan melt the butter. Divide the dough into equal balls. For 1 "Kemeri" - 15 balls. Roll out each ball into a small circle. Unrolled single, well-oiled restofline butter (I do this with piece of dough). Roll out the next one and put it on top of the first, also well lubricated with oil. Do this until we get a stack of 5 layers of dough. Latest - oil not grease!!! So do all the balls in the end we get a 3 "Patty".

Take the first and start to roll so to get the diameter of the mold. Put on a oiled baking sheet and distribute the dough across the surface with your hands, so the pan was closed. Put on top of the filling, distribute it across the surface. Roll out the next stack, and put on the toppings help to stretch the dough with your hands. Again put the filling on top. Roll out the last pile and put on the toppings. We get the dough - filling - dough - filling - dough.

In the same way, do a second "Kembé". Roll out the balls, grease with butter, put one-on-one (for 5 pieces) and roll out again. We have 3 large layer of dough. Put first, it is meat filling, cover the second, again the filling and close the dough. Ready!

Cut "Kemeri" with a knife on diamonds or squares.

The lubricated surface is "Kemeri" yogurt, slightly.

And put in a preheated 180 degree oven for 25-30 minutes.

Ready "Kemeri" get out of the oven and served to the table.

The batter is very crispy due to the fact that each layer is composed of 5 "sub-layers", restofline impregnated with oil. You eat Turkish baklava? Juicy, crunchy... really?!!! Exactly the same cooking method, only instead of sweet fillings - meat or potato.