Borek Recipe with Meat Filling
A traditional Turkish Börek recipe with ground meat filling. Bake and enjoy.
Servings 16 Pieces
Calories 248kcal
Ingredients
- 500 grams yufka (4-5 yufka)
- 1 teaspoon nigella seeds
- 1 teaspoon sesame seeds
Milky Mixture
- 250 millilitres milk
- 200 millilitres sunflower oil
- 2 eggs
Filling
- 300 grams ground meat
- 1 onion
- 2 garlic cloves
- 1 pepper optional
- 2 tablespoons sunflower oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- ½ teaspoon thyme optional
- 1 tomato optional
- 1 tablespoon tomato paste optional
Instructions
Filling
- Start with preparing the filling.
- Heat a pot slightly with two tablespoons of sunflower oil. Add chopped onions and sauté over medium heat until translucent.
- Add ground beef and cook while mixing and seperating to crumbles with the back of a spoon. The meat should change color and absorb back its own water.
- Then add the chopped garlic and cook another minute.
- Add red or green pepper chopped to small dices, cook until softens.
- Add a chopped tomato and a tablespoon of tomato paste and mix to leave its aroma.
- Add all the spices and herbs listed in the ingredients. Mix and remove from heat.
- Add chopped parsley, mix and set aside.
Spread mix
- Break the eggs in a measuring jug and whisk slightly.
- Add the oil to measure.
- Add the milk and mix all together. Mix again before pouring onto layers of yufka.
Assembly
- Pre-heat the oven to 190°Celsius
- Spread an oven sheen on the baking tray of the oven
- Place a sheet of yufka.
- Generously pour some of the spread mix all around the top.
- Repeat until using half of the yufka.
- Place evenly all the ground meat filling on the yufka.
- Repeat yufka and spread mix spreading until all the yufka is finished. Spare some spread mix for the very top too.
- Sprinkle with nigella seeds and sesame seeds on top.
- Bake until golden and crispy on the top and bottom of the borek.
Notes
The ground meat should be beef with about 12% fat.
After borek is assembled leave in the tray for about 10 minutes so the yufka can absorb the flavors. Likewise, be patient and wait for 5 minutes after taking it out of the oven before serving, otherwise, the borek will be burning hot and you will not be able to enjoy it that much.