Ingredients for Beef Pastırma Tray Börek (Dana Pastırmalı Tepsi Böreği)
- 150 g (about 5 oz) beef pastırma (Turkish air-dried cured beef), finely diced
- 100 g (about 3.5 oz) grated kaşar cheese (Turkish semi-hard cheese, similar to mild cheddar)
- 5 sheets yufka (thin Turkish phyllo-like dough)
- 2 eggs
- 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) yogurt
- 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) vegetable oil
- 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) water
- 1/2 tablespoon starch
- For the top:
- Nigella seeds
How to Make Beef Pastırma Tray Börek (Dana Pastırmalı Tepsi Böreği)
In a bowl, combine 150 g of finely diced beef pastırma (Turkish air-dried cured beef) with 100 g of grated kaşar cheese and mix well.
In a separate bowl, whisk together 2 eggs, 1 water glass of yogurt, 1 tea glass of vegetable oil, and 1 water glass of water.
Grease a baking tray and lay 1 whole sheet of yufka (thin Turkish phyllo-like dough) over it, letting the edges hang over the sides. Drizzle some of the yogurt sauce over the top. Sprinkle 1/2 tablespoon of starch over it. Tear additional yufka sheets into pieces and layer them on top. Drizzle with sauce again and sprinkle another 1/2 tablespoon of starch. Add the kaşar cheese and pastırma mixture on top. Tear the remaining yufka sheets into pieces and layer them over the filling. Drizzle with sauce once more and sprinkle another 1/2 tablespoon of starch. Finally, fold the overhanging yufka edges over the top to seal, and drizzle the remaining sauce over everything. (This recipe uses 5 yufka sheets in total.) Scatter nigella seeds over the top and bake in a preheated oven at 200°C (390°F) until golden brown.
Serving Suggestion
This tray yields 24–25 slices of börek (savory layered pastry).
About This Recipe
The word "pastırma" comes from the pressing process used during its preparation. The folk term "bastırma" (meaning "to press") evolved over time into "pastırma." Pastırma has an important history tracing back to the Hun and Oghuz Turks of Central Asia. It can broadly be defined as a type of cured meat prepared by rubbing a mixture of salt, fenugreek paste, and black pepper over the meat, then drying it in the sun or over smoke. It is a variety of meat dish prepared with various spices and garlic, served after drying. Although the exact date pastırma was brought to Anatolian lands is not known, it is estimated to have arrived during the Seljuk period. It later spread to the Balkans and the Rumelia region from Anatolia.
In our country, pastırma is synonymous with the city of Kayseri, which leads the country in production. It is also produced and consumed in the eastern provinces.
Good-quality pastırma has a deep red color. When eaten, it delivers a rich, meaty flavor and is truly delicious. Poor-quality pastırma, on the other hand, is chewy and rubbery, and has little nutritional value.
Today we prepared Beef Pastırma Tray Börek for you. Its taste and aroma are impossible to put into words. Be sure to also try our Pastırma Rolled Börek recipe at some point. Enjoy!
