Hand-Rolled Spinach and Meat Börek
Ingredients
- 5 cups flour
- 2 cups water
- 1 tablespoon salt
For greasing
- 1 teacup vegetable oil
Filling
- 250 grams ground meat
- half a bunch spinach
- 1 onion
- salt
- black pepper
- red pepper powder
Preparation
Knead the dough and divide it into equal pieces; I divided it into 6 pieces based on the workspace size.
Roll out each piece to the size of a dinner plate, brush with oil between layers, stack them, cover with plastic wrap, and let rest for about 1 hour.
While the dough is resting, prepare the filling; I used pre-boiled spinach mixed with ground meat to increase volume.
After resting, stretch each dough piece by hand on the table until it is thin; it may tear, but that is fine as it will not be visible when rolled.
Fold the edges slightly inward and fold a small section inward where the filling will go, spread the filling lengthwise, and roll into a long cylinder shape.
Repeat with all pieces, arrange in a suitable baking tray, drizzle with oil, and bake at 180 degrees Celsius until golden brown and crispy. Enjoy.
Tips
The dough can tear during stretching, but it will not be noticeable after rolling it up.
You can use different fillings if desired, such as other vegetables or meats.
