Fried Rolls with Mixed Stuffing (Dürüşde Gutap)

Makes 20 rolls

For the dough
500 g flour
1 teaspoon salt
1 teaspoon instant yeast
300 ml lukewarm water

For the filling
3 large (800 g) potatoes
4 tablespoons vegetable oil
1 onion, finely chopped
5-6 (200 g) cabbage leaves, finely chopped
150 g minced beef
4 tablespoons parboiled rice
½ teaspoon salt
1 pinch ground black and red pepper

vegetable oil for deep frying

To make the dough, combine the water, salt, yeast and flour in a mixing bowl. Knead until you have a soft, elastic dough. Cover the bowl with a tea towel and leave the dough to rise.

In the meantime, boil the potatoes until tender, peel them, and mash them with a potato masher. Heat the oil in a pan, add the finely chopped onion and cabbage leaves, and saute over medium heat until soft. Add the minced beef and cook for 5 minutes, stirring constantly. Place the rice in a saucepan and add about 500 ml (2 cups) of water. Cook the rice over medium heat until tender, then drain. Transfer the meat mixture to a bowl and add the mashed potatoes, rice, salt, and ground black and red pepper. Mix well.

Divide the dough into two balls. Roll out each ball to a thickness of 3 mm (1/8 inch) and cut out rounds 12 cm (5 inches) in diameter. Pat any leftover dough together and repeat the process. Place a tablespoon of the filling in each round. Bring the edges up to the center, pinch to seal, and gently pat to flatten.

Heat the oil in a large pot and drop in the rolls. Fry the rolls until golden brown and crispy.