Flower börek with minced meat

Börek is one of the most iconic dishes in Turkish cuisine and apparently the Kıymalı Börek is the most popular one. There are plenty of different ways to prepare this. Different regions prepare it in different ways and even within families the recipes might differ.

It is said that the origins of börek come from the Uyghur Turks, who were apparently known for their layered type of dough pastries. These later evolved into thin, flaky yulfka (filo/ phyllo). Börek is perfect as breakfast, alongside some tea or as lunch/ snack. The dish is often made when guests come over too.

Minced meat börek is obviously not only famous in Turkiye, but popular in other countries too (especially the ones influenced by the Ottoman Empire). There are many börek versions across the Balkans, Middle East, North Africa and even in Central Asia.

Ingredients

✿ 1 pack of ready-made phyllo dough (5 sheets)

✿ 250 grams of ground meat

✿ 1 onion

✿ Half a tea glass of vegetable oil

✿ 1 teaspoon of red pepper flakes

✿ 1 teaspoon of black pepper

✿ 1 teaspoon of salt

✿ olive oil

For the filling:

✿ 1 cup of milk

✿ 1 tea glass of yogurt

✿ Half a tea glass of vegetable oil (about 50ml)

✿ 1 egg

For the topping:

✿ 1 egg (ideally just the yolk)

✿ Nigella seeds

Instructions

1. Finely chop the onion and mix it with the ground beef, salt, black pepper, red pepper flakes, and vegetable oil.

2. Heat a pan with a little oil and sauté the mixture until the meat is fully cooked. (You can sauté the onions first if you prefer, but cooking everything together works well for a quicker version.)

3. In a bowl, whisk together the yogurt, milk, vegetable oil, and eggs, reserving one egg yolk for topping.

4. Preheat the oven to 180°C (350°F).

5. Lay two phyllo sheets on your work surface and spoon some of the yogurt sauce over them.

6. Add some of the cooked meat filling and roll the sheets tightly into a long log.

7. Shape the roll into a spiral or flower shape and place it on a lined baking tray.

8. Repeat the process with the remaining phyllo and filling.

9. Brush the börek with the reserved egg yolk and sprinkle with nigella seeds if using.

10. Bake for 35–40 minutes, until golden brown and crispy.

11. Let cool slightly before serving.

Afiyet olsun & enjoy!!