Sinop-Style Beef Nokul Rolls (Home Adaptation)
The savory version of Sinop nokul wraps thin yeast dough around sautéed ground beef and onion. The Turkish Patent and Trademark Office describes a twisted coil. For a home baking tray, this version makes short rolls and uses a different proportion of water in the dough. It makes 12 pieces, or 4 servings. Allow about 75 minutes for preparation including the rests and about 40 minutes for stovetop cooking and baking. The filling ratio and baking time are also adapted for a home oven. Use ordinary ground beef and eggs available where you live. How do you keep the rolls from opening?Warm filling softens the dough. Cook off free liquid and let the filling cool, keep the border clear and set the cut rolls seam-side down. If the dough springs back as you roll it out, cover it and give it a few more minutes to relax. Sources and related recipeAfyon-style green lentil bükme TÜRKPATENT · Sinop Nokulu (284) · USDA FSIS · Ground beef Nutrition is estimated from the ingredient catalogue. Sodium data are missing for the beef, water, egg, yolk, yeast and salt, and fibre data are missing for the beef, so these totals are incomplete.
Ingredients
Ingredients
Step-by-Step Method
Knead and rest the dough
Mix 350 g flour, 4 g instant yeast and 5 g salt. Add 185 g lukewarm water and 50 g beaten whole egg without its shell. Knead for about 8 minutes, until smooth and elastic. Cover and rest for 20 minutes. Divide into 2 equal balls, cover and rest for another 15 minutes.
Cook the beef filling
While the dough rests, heat 10 g sunflower oil in a skillet over medium heat. Brown 300 g ground beef, breaking up clumps. Add 100 g finely chopped onion, 2 g salt and 1 g black pepper. Cook for 8–10 minutes total, until the onion is soft and there is no free liquid in the pan. Gather the beef and check that the thickest part reaches at least 72 °C with a thermometer. Spread the filling on a large plate to cool.
Roll out, fill and slice
Preheat a conventional oven to 180 °C. Use the remaining 10 g flour to dust the counter and rolling pin. Roll each ball into a sheet about 34 × 38 cm and about 2 mm thick. Brush both sheets with the remaining 20 g oil. Spread the cooled filling evenly, leaving a 1 cm border. Roll from a long edge. Cut each roll into 6 equal pieces and space them seam-side down on a lined tray.
Brush with yolk and bake
Beat 18 g egg yolk and brush a thin layer over the rolls. Bake on the middle rack for 25–30 minutes, until the tops are golden and the bases browned. If a fold inside the thickest roll still has wet dough, bake for a few minutes longer. Rest on the tray for 5 minutes before serving.
Chef's Tips & Tricks
Warm filling softens the dough. Cook off free liquid and let the filling cool, keep the border clear and set the cut rolls seam-side down. If the dough springs back as you roll it out, cover it and give it a few more minutes to relax.