Beef borek

Beef borek

Etli börek

By
From
Istanbul
Makes
12-14
Photographer
Steven Joyce

These little triangles are sometimes grilled, but I like them baked and buttery. Use this recipe as a basis and experiment.

Ingredients

Quantity Ingredient
250g minced beef
1/2 onion, finely chopped
1 garlic clove, finely chopped
115g butter
pinch ground cinnamon
1/4 teaspoon ground cumin
1 tablespoon pul biber
or 1 teaspoon mild chilli flakes, (or to taste)
salt
2 tablespoons flat-leaf parsley, finely chopped
7-8 sheets filo or yufka pastry
melted butter, for brushing
freshly ground black pepper

Method

  1. In a tiny splash of oil, brown the meat over a medium heat, stirring until all the grains are separate. In a separate pan, soften the onion and garlic in 15 g of the butter for 5 minutes. Add the cinnamon, cumin and pul biber or mild chilli flakes, plus salt and pepper. Add the beef to the onion mixture and cook together for five minutes. Taste and adjust the seasonings (you can add more of the spices too, if you like).
  2. Stir in the chopped parsley and 100 ml water. Simmer for 8–10 minutes and remove from the heat. Cool. Meanwhile, melt the remaining butter and use a little to grease a large baking sheet. Preheat the oven to 200˚C.
  3. Remove the filo or yufka from its packet. Take one sheet from the pile and cover the rest with a slightly damp cloth – it dries out very quickly. Lay the sheet out so one of the longest sides is facing you and cut it in half, leaving you with two rectangles. Brush with melted butter, then fold each in half, longest side to longest side, leaving you with two narrow oblongs. Brush with butter again.
  4. Place a heaped tablespoon of the meat mixture just below the top right-hand corner of the pastry on one of the oblongs. Bring the top left corner of the pastry down, diagonally over the meat, to touch the right-hand side of the pastry, forming a triangle over the filling. Do the same again from the top right-hand corner, this time picking up the meat in its pocket of pastry too. Brush with butter again. Continue to fold like this, zig-zagging all the way down the pastry oblong, folding diagonally across until you reach the end of the pastry. You need to fold at least 4 times to seal the filling in completely. Brush the last flap with butter to seal (trim off any overhanging pastry if it is too short to fold again).
  5. Place on the baking sheet while you finish the rest of the borek. Bake for 20 minutes, or until golden brown all over. Serve hot as part of a meze or as a starter.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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