Minced Meat Börek
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 packet Yufka pastry sheets or filo or strudel pastry sheets
- 600 g round beef
- 1 large onion (s)
- 250 g yourt
- 200 ml milk
- 100 ml oil
- 2 egg (s)
- salt and pepper
- pepper
- herbs Provence
- mint
- cumin
- Sheep cheese, optional
- 4 medium potato (s)
Print Recipe
Pin Recipe Instructions
- Peel and grate the potatoes. Fry the mince, grated potatoes and onions with spices.
- Mix the yoghurt, milk, oil and eggs into a mixture.
- Grease and flour a baking tray, lay out two layers of pastry sheets, spread half of the minced meat on top, and spread 2/5 of the yoghurt mixture on top. Spread a few pieces of the dough on top and put on a new layer of dough sheets. Spread the other half of the minced meat on top, then again 2/5 of the yoghurt mixture, spread some pieces of the dough again and put on a last layer of dough sheets, distribute the remaining yoghurt mixture over the Börek.
- Tip: Sprinkle crumbled sheep cheese between the layers as desired.
- Bake in the oven at 180 degrees for approx. 30 - 35 minutes until the surface is crispy brown.
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