Crispy Turkish Borek with Less Oil
Ingredients
Dough
- 400 grams flour
- 4 tablespoons semolina
- 1 teaspoon baking powder
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 160 grams yogurt
- 120 ml water
Filling
- 300 grams ground meat
- 1 grated onion
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3/4 cup water
For frying
- 1/2 cup vegetable oil
Preparation
Roll out the dough with a rolling pin to the size of a medium plate. For crispy borek, roll it thinly; for fuller borek, roll to medium thickness.
Place the meat filling on the rolled dough and fold it.
To ensure the edges stick well, cut them neatly with a lid or pizza cutter to prevent them from opening during frying.
Heat the oil in a deep pan until hot.
Fry the borek in the hot oil until golden and crispy.
