Turkish Borek

40 mins
Serves 15
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Directions

  1. 1Mix flour, yeast, salt and egg.
  2. 2Mix flour, yeast, salt and egg.
  3. 3Mix flour, yeast, salt and egg.
  4. 4Knead with lukewarm water to make a medium soft dough.
  5. 5Knead with lukewarm water to make a medium soft dough.
  6. 6Knead with lukewarm water to make a medium soft dough.
  7. 7Cover and rest for 20 minutes.
  8. 8Cover and rest for 20 minutes.
  9. 9Cover and rest for 20 minutes.
  10. 10Mix melted butter and oil to make the butter mixture.
  11. 11Mix melted butter and oil to make the butter mixture.
  12. 12Mix melted butter and oil to make the butter mixture.
  13. 13For filling, combine mince, chopped onion, salt, red chilli flakes, black pepper, spring onion, coriander and tomato paste.
  14. 14For filling, combine mince, chopped onion, salt, red chilli flakes, black pepper, spring onion, coriander and tomato paste.
  15. 15For filling, combine mince, chopped onion, salt, red chilli flakes, black pepper, spring onion, coriander and tomato paste.
  16. 16Mix well and divide into 15 portions.
  17. 17Mix well and divide into 15 portions.
  18. 18Mix well and divide into 15 portions.
  19. 19Knead the rested dough again until smooth and divide into 15 dough balls (about 75g each).
  20. 20Knead the rested dough again until smooth and divide into 15 dough balls (about 75g each).
  21. 21Knead the rested dough again until smooth and divide into 15 dough balls (about 75g each).
  22. 22Roll each into a small disc, brush with butter oil mixture and stack in a tray.
  23. 23Roll each into a small disc, brush with butter oil mixture and stack in a tray.
  24. 24Roll each into a small disc, brush with butter oil mixture and stack in a tray.
  25. 25Rest for 10 minutes.
  26. 26Rest for 10 minutes.
  27. 27Rest for 10 minutes.
  28. 28Stretch each disc carefully from all sides on the countertop until very thin.
  29. 29Stretch each disc carefully from all sides on the countertop until very thin.
  30. 30Stretch each disc carefully from all sides on the countertop until very thin.
  31. 31Place filling in the center and shape as desired.
  32. 32Place filling in the center and shape as desired.
  33. 33Place filling in the center and shape as desired.
  34. 34Transfer to a baking tray and brush with remaining butter mixture.
  35. 35Transfer to a baking tray and brush with remaining butter mixture.
  36. 36Transfer to a baking tray and brush with remaining butter mixture.
  37. 37Bake in a preheated oven at 200°C for 35–40 minutes on the middle rack with both rods on.
  38. 38Bake in a preheated oven at 200°C for 35–40 minutes on the middle rack with both rods on.
  39. 39Bake in a preheated oven at 200°C for 35–40 minutes on the middle rack with both rods on.

Ingredients

  • 650 g all purpose flour
  • 650 g all purpose flour
  • 650 g all purpose flour
  • 1 tsp yeast
  • 1 tsp yeast
  • 1 tsp yeast
  • 0.5 tbsp salt
  • 0.5 tbsp salt
  • 0.5 tbsp salt
  • 1 egg
  • 1 egg
  • 1 egg
  • 1.75 cups lukewarm water
  • 1.75 cups lukewarm water
  • 1.75 cups lukewarm water
  • 100 g butter
  • 100 g butter
  • 100 g butter
  • 0.5 cup oil
  • 0.5 cup oil
  • 0.5 cup oil
  • 600 g mince
  • 600 g mince
  • 600 g mince
  • 1 large onion, finely chopped
  • 1 large onion, finely chopped
  • 1 large onion, finely chopped
  • 0.5 tbsp salt
  • 0.5 tbsp salt
  • 0.5 tbsp salt
  • 0.5 tbsp red chilli flakes
  • 0.5 tbsp red chilli flakes
  • 0.5 tbsp red chilli flakes
  • 0.5 tbsp black pepper
  • 0.5 tbsp black pepper
  • 0.5 tbsp black pepper
  • 1 handful spring onion, chopped
  • 1 handful spring onion, chopped
  • 1 handful spring onion, chopped
  • 1 handful coriander, chopped
  • 1 handful coriander, chopped
  • 1 handful coriander, chopped
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste

Equipment

traybaking trayoven

Tips

  • If the top browns too quickly, move to the lowest rack for the last 5–10 minutes to crisp the base.