Dissolve the yeast in the water and mix the milk with the sugar and leave for a few minutes.
Add egg whites, oil and salt and mix.
Put the flour in the bowl of a food processor and make a well. Pour in the mixture of ingredients and gradually incorporate the flour, then knead for 10 minutes at minimum speed. Cover and leave to rest in a warm place until the dough has doubled in volume (about an hour).
Prepare the filling by mixing all the ingredients with your hands.
Degas the dough on a floured work surface. Divide the dough into 16 equal-sized balls and place them on a baking sheet lined with baking paper, leaving enough space between them.
With oiled hands, make a well in the center of each dough ball, leaving thick edges.
Spread the minced meat in the center of each dough ball.
Brush the cantik with egg yolk and bake for 20 minutes at 200 °C.
Enjoy hot.
Tips for preparing the recipe
Yeast: Make sure the yeast is well activated before adding it to the flour so that the dough rises well.
Kneading: Knead the dough enough to develop the gluten. The texture will be light and airy and will not tear when rolled out.
Let the dough rest: Let the dough rest in a warm, draft-free place so that it doubles in volume.
Filling:
Use fresh vegetables and let the filling rest so that the flavors develop.
Suggested side dishes
The cantik goes perfectly with a Mediterranean salad, plain yogurt or a garlic yogurt sauce. You can also serve it with grilled vegetables or a light soup as an appetizer. A traditional Turkish tea or a glass of ayran (savory yogurt drink) complements this dish well.
Variations
Cantik can be customized depending on your taste and the ingredients you have at home. You can replace the minced meat with lamb, chicken or tuna or make a vegetarian filling with mushrooms, eggplant and cheese. For a spicy variation, add red pepper flakes or pul biber to the filling.
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