Turkish Minced Meat Börek
Ingredients
- 1 package phyllo dough (baklava style)
Filling
- 500g minced meat
- 2 onions
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1 teaspoon red pepper powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili flakes
- a pinch of parsley
Sauce
- 2 cups milk
- 1 cup vegetable oil (optional to reduce)
- 1 tablespoon plain yogurt or butter
Preparation
Cook the minced meat in a hot pan until it releases and reabsorbs its juices.
Add vegetable oil and finely chopped onions, and cook until the onions are soft.
Add the spices, cook for 2-3 minutes, then add parsley, turn off the heat, and let the filling cool.
Melt the butter if using, and mix it with milk and vegetable oil to make the sauce mixture.
Grease the bottom of the baking dish.
Divide the phyllo dough into three parts.
For each layer, brush with the milk-oil mixture and add the meat filling, repeating with phyllo and sauce until all are used.
End with the last phyllo sheets and sauce, then poke holes in the börek with a knife and pour the remaining sauce over it.
Let the börek rest for 15-20 minutes.
Bake in a preheated 200°C oven until golden brown.
Remove from the oven and let cool for 5-10 minutes before serving hot as desired.
