Katlama with meat (tatar meat roll)

For test:

1 egg
1 cup water
salt
flour

For filling:

minced meat - 600-700 gr
onion - 2 large
salt
pepper

Preparation:

Cook the minced meat, finely chop the onion (I added green onion), salt, pepper and mix everything well. You can add a little cold broth, water or milk to the minced meat so that the minced meat is not too thick and dry.

Knead the dough and roll out thinly.

The book says that the rolled dough is cut into strips 30 cm long and 20 cm wide and then the filling is laid on them. And I rolled out the dough, laid out the filling on it. Spread the filling stepping back from the edge of the dough 1.5-2 cm.

And then gently roll up.

Pinch the edges of the roll, put in a double boiler or pressure cooker with the seam down.

Cook for 50-60 minutes. Cut the finished roll into pieces, pour over with melted butter and serve.