Ingredients for Karnıyarık Böreği (Stuffed Eggplant-Style Savory Pastry Rolls)
- 300 g (about 10.5 oz) ground meat
- 3 sheets yufka (thin Turkish phyllo-like dough)
- 1 onion, diced
- 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) vegetable oil + 1/2 tea glass vegetable oil
- 1 tomato
- 1 handful parsley
- 1 egg
- 2 tablespoons yogurt
- 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) water
- 1 tomato and 1 long green pepper per pastry roll
- Salt
- Black pepper
- Aleppo pepper flakes
- Parchment paper
How to Make Karnıyarık Böreği (Stuffed Eggplant-Style Savory Pastry Rolls)
In a pan, sauté 1 finely diced onion in 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) of vegetable oil, then add 300 g (about 10.5 oz) of ground meat and sauté again. Add 1 tomato cut into small cubes, salt, black pepper, Aleppo pepper flakes, and 1 handful of chopped parsley. Cook until the tomato releases and absorbs its juices. In a separate bowl, whisk together 1 egg and 2 tablespoons of yogurt. Add 1/2 tea glass of vegetable oil and 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) of water, and mix. Lay one of the 3 yufka (thin Turkish phyllo-like dough) sheets flat on your work surface. Pour some of the yogurt mixture over it. Place a second yufka sheet on top, pour more of the mixture over it, and repeat with the final yufka sheet. Cut the layered yufka into 8 triangular pieces.
Place a spoonful of the ground meat filling onto each piece, fold in the sides, and roll up tightly. Arrange them on a baking tray lined with parchment paper. Make a slit down the center of each roll, wide enough to fit a piece of tomato and a long green pepper. Finally, drizzle the remaining yogurt mixture over the tops and bake in a preheated oven at 200°C (390°F) until golden brown. Enjoy!
Have You Tried the Ground Meat Layered Börek Recipe?
