Ingredients for Ground Meat Börek (Kıymalı Börek)
- 5 sheets yufka (thin Turkish phyllo-like dough)
- 1 dry onion
- 350 g ground meat
- 2 eggs
- 1.5 water glasses yogurt (about 300 ml / 1 cup + 3 tbsp)
- Half a water glass (about 100 ml / 1/3 cup + 1 tbsp) vegetable oil
- 1 handful parsley
- 2 water glasses water (about 400 ml / 1¾ cups)
- Half a dessert spoon salt (about 1 tsp)
- 1 teaspoon Aleppo pepper flakes
- Half a teaspoon black pepper
How to Make Ground Meat Börek (Kıymalı Börek)
In a pan, sauté 1 finely diced dry onion in 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) of vegetable oil. Add 350 g (about 12 oz) of ground meat and continue to sauté. Sprinkle in half a dessert spoon of salt, 1 teaspoon of Aleppo pepper flakes, and half a teaspoon of black pepper. Chop 1 handful of parsley, stir it in, and remove the pan from the heat.
In a bowl, whisk together 2 eggs and 1.5 water glasses of yogurt (about 300 ml / 1 cup + 3 tbsp). Add half a water glass of vegetable oil and 2 water glasses of water, then mix everything together.
Lay 1 sheet of yufka onto a greased baking tray and generously brush it with the yogurt mixture. Tear the second sheet of yufka into pieces and layer it on top. Pour more of the yogurt mixture over it. Repeat this process with half a sheet of yufka, then spread the prepared ground meat filling evenly over the top. Prepare the remaining 2.5 sheets of yufka the same way and layer them on top. Fold the edges of the bottom sheet up and over the top. Pour any remaining yogurt sauce over the börek, then bake in a preheated oven at 200°C (390°F) until golden brown. Enjoy!
