📝 About This Recipe
Transport your senses to the bustling streets of Istanbul with this authentic Kıymalı Börek, a masterpiece of Ottoman-inspired pastry work. This dish features paper-thin layers of yufka or phyllo, brushed with a rich yogurt-egg wash and stuffed with a savory, aromatic filling of ground beef, sautéed onions, and warm spices. The result is a stunning contrast of textures: a shatteringly crisp exterior that gives way to a tender, melt-in-your-mouth center.
🥗 Ingredients
The Meat Filling
- 500 grams Ground Beef (20% fat content for best flavor)
- 2 medium Onions (finely diced)
- 2 tablespoons Olive Oil (extra virgin)
- 2 tablespoons Pine Nuts (optional, for traditional crunch)
- 1 tablespoon Currants (optional, for a hint of sweetness)
- 1 teaspoon Ground Cumin
- 1 teaspoon Aleppo Pepper or Red Chili Flakes (adjust for heat preference)
- 1/2 cup Fresh Parsley (finely chopped)
- 1 teaspoon Salt and Black Pepper (to taste)
The Pastry and Liquid Wash
- 500 grams Yufka or Phyllo Dough (fresh yufka is preferred; if using phyllo, use 2-3 sheets per layer)
- 1/2 cup Plain Yogurt (full fat)
- 1/2 cup Milk (whole milk)
- 2 large Eggs (one for the sauce, one for the glaze)
- 1/2 cup Vegetable Oil (or melted butter for a richer flavor)
The Topping
- 1 tablespoon Nigella Seeds (also known as çörek otu)
- 1 tablespoon Sesame Seeds (toasted)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Lightly grease a large rectangular baking tray (approx. 9x13 inch) with oil or butter.
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2
In a large skillet over medium heat, toast the pine nuts until golden, then remove and set aside. Add olive oil to the same pan and sauté the diced onions until translucent and soft, about 5-7 minutes.
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3
Add the ground beef to the skillet. Increase heat slightly and cook, breaking the meat apart with a wooden spoon, until browned and the moisture has evaporated.
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4
Stir in the salt, pepper, cumin, Aleppo pepper, and currants (if using). Cook for another 2 minutes to toast the spices. Remove from heat and stir in the fresh parsley and toasted pine nuts. Let the filling cool to room temperature.
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5
In a medium bowl, whisk together the yogurt, milk, 1/2 cup oil, and one egg until smooth. This 'sos' is the secret to a tender interior.
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6
Lay one sheet of yufka (or 3 sheets of phyllo) on your work surface. Brush a generous amount of the yogurt mixture over the entire surface.
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7
Place a second layer of pastry on top and brush again with the liquid mixture. If using phyllo, repeat this until you have a sturdy base.
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8
Spread a portion of the meat filling in a thin line along the long edge of the pastry, leaving about 2 inches from the edges.
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9
Carefully roll the pastry into a long log (resembling a snake). You can either place these logs straight in the tray or coil them into a spiral (Gül Böreği) starting from the center of the pan.
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10
Repeat the process with the remaining pastry and filling until the baking tray is full.
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11
Whisk the remaining egg and brush it over the top of the assembled börek. Sprinkle generously with nigella seeds and sesame seeds.
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12
Bake in the center of the oven for 40-45 minutes, or until the top is a deep golden brown and the pastry feels firm and crisp to the touch.
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13
Remove from the oven and cover with a clean kitchen towel for 5 minutes. This 'rests' the pastry, allowing the steam to soften the inner layers slightly while keeping the outside crisp.
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14
Slice into squares or rectangles and serve warm.
💡 Chef's Tips
If using frozen phyllo dough, ensure it is completely thawed in the fridge overnight to prevent cracking. Don't overfill the pastry; a thin line of meat ensures the börek rolls tightly and cooks evenly. For an extra-crispy bottom, use a metal baking tray rather than glass or ceramic. If the pastry seems too dry while working, keep a damp cloth over the unused sheets to prevent them from becoming brittle. Letting the meat filling cool completely is crucial; hot filling will tear the delicate pastry sheets.
🍽️ Serving Suggestions
Serve with a tall glass of chilled Ayran (Turkish yogurt drink) for the most authentic experience. A side of Shepherd’s Salad (Çoban Salatası) with tomatoes, cucumbers, and sumac provides a refreshing contrast. Offer a dollop of thick garlic yogurt on the side for dipping. Pairs beautifully with a glass of strong Turkish black tea (Çay) for a classic afternoon snack. Serve alongside pickled peppers (Turşu) to cut through the richness of the meat.