Summary

Ingredients

• 1 pack Yufka pastry sheets (in a Turkish grocery store)
• 300 g minced beef or lamb
• 1 large onion (s)
• 3 mild peppers
• 1 bunch parsley, flat-leafed
• 1 large beefsteak tomato (s)
• 1 teaspoon salt and pepper
• 2 cloves garlic
• 1 tablespoon tomato paste
• 2 egg (s)
• 200 g yourt
• 150 g butter
• Cumin powder

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Instructions

1. Finely chop the onion, peppers, and tomato into small pieces.
2. Heat a large pan over medium-high heat and brown the minced beef or lamb for 3-4 minutes, breaking it apart as it cooks.
3. Add the chopped onion, peppers, and tomato to the pan and cook for 2 minutes.
4. Add the minced garlic and the tomato paste dissolved in 4 tablespoons of water.
5. Season with salt, pepper, and cumin powder to taste.
6. Reduce heat to medium and cook for 10-15 minutes until the meat is fully cooked through.
7. Remove from heat and stir in the finely chopped parsley.
8. Mix the yogurt with the 2 eggs in a bowl, then stir in roughly 75 g of melted butter.
9. Brush a square casserole dish or high-rimmed baking sheet with butter and place 1 yufka sheet on the bottom.
10. Spread the yogurt mixture over the yufka sheet.
11. Add another yufka sheet on top.
12. Spread a portion of the meat filling over it.
13. Continue alternating layers: yufka sheet, then meat filling, until all meat is used, ending with a final yufka sheet.
14. Brush the top sheet with the remaining melted butter (roughly 75 g).
15. Cut the börek into diamond shapes with a sharp knife without separating the pieces.
16. Optionally sprinkle with sesame seeds or black cumin.
17. Preheat oven to 180°C (350°F) and bake for 20 minutes until golden brown.
18. Remove from oven and pour roughly 1 glass (about 240 ml) of water over the hot börek.
19. Cover immediately with a damp kitchen towel and let rest for 5 minutes.
20. Serve with farmer's salad and yogurt.