Preparation info
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Appears in

By Claudia Roden

Published 1986

  • About

These little pies are a Sephardic Jewish speciality, believed to have been brought by the Jews from Spain to Turkey; but both the dough and one of the traditional fillings are similar to those of the Oriental sanbusak.


Their shape is that of a little covered pot, like a tiny English meat pie. Two fillings are traditional: the meat filling, and the khandrajo (aubergine filling).

Prepare the dough as in the recipe for sanbusak