RCI-BR.007.0022.001
Börek
Börek is a general term in Turkish cuisine that applies to a family of pastries with about fifty different members. They have in common the fact that they are all pastry layers of some type enclosing a filling.
Prep25 min
Cook0 min
Total25 min
Servings4
Difficultybeginner
Ingredients
- prepared filling2 cups
- box yufka/phyllo pastry sheets<ref>Available from Turkish1 unitGreek, Armenian and Middle-Eastern grocers, among others, as well as some supermarkets.</ref>
- Melted butter or high quality vegetable oil.<ref>e.g. peanut1 unithazelnut, walnut, almond, grapeseed. Avoid anything with a greasy taste such as corn oil.</ref>
Method
1
Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
2
Add ground beef to the skillet and break it into small pieces with a wooden spoon. Cook for 6-8 minutes, stirring frequently, until the meat is browned and no longer pink.
7 minutes
3
Stir in the Hungarian paprika and allspice, coating all the meat evenly. Season with salt and freshly ground black pepper to taste. Cook for 1 minute until fragrant, then remove from heat and allow to cool slightly.
4
Preheat oven to 375°F (190°C). Line a 9x13-inch baking dish with parchment paper or lightly brush with melted butter.
5
Lay the phyllo pastry sheets on a clean, dry work surface. Unroll carefully and cover the stack with a damp kitchen towel to prevent drying out.
6
Place one phyllo sheet in the prepared baking dish. Brush lightly with melted butter, covering the entire surface with a pastry brush.
7
Repeat the process of layering and buttering phyllo sheets until half of the pastry sheets have been used, brushing each sheet with melted butter.
8
Spread the cooled beef mixture evenly over the phyllo layers in the baking dish.
9
Continue layering the remaining phyllo sheets, brushing each one with melted butter, until all pastry sheets are used.
10
Brush the top layer generously with melted butter. Using a sharp knife, score the börek into 4 equal portions, cutting through the top layers without cutting all the way to the bottom.
11
Bake for 25-35 minutes until the top is golden brown and crispy.
30 minutes
12
Remove from the oven and let rest for 3-4 minutes. Cut through the score lines and serve warm with sour cream or yogurt on the side if desired.