Handmade Crispy Börek and Katmer
Ingredients
- 1 cup lukewarm water
- 1 cup lukewarm milk
- 1 cup yogurt
- 1 egg white
- 1 teaspoon vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 packet baking powder
Layering
- 1 teacup vegetable oil
- 1 teacup melted butter
Filling
- 400 grams cheese and parsley
- Optional: potato or ground meat filling
Preparation
Mix all dough ingredients together to form a smooth dough
Knead the dough well and let it rest for at least 30 minutes
Divide the dough into 17 equal portions or bezes
Roll out each beze into thin sheets using a rolling pin
For börek, use 7 sheets: layer them with layering ingredients and filling, then shape as desired
For katmer, use 10 sheets: layer them with layering ingredients, possibly folding or rolling to create layers
Preheat oven to 200°C and bake the prepared börek or katmer for 40 to 50 minutes until golden and crispy
Notes
Use a 250 ml cup for all measurements as specified
This recipe is designed for those new to making yufka, focusing on detailed dough preparation
Börek and katmer can be customized with different fillings based on preference
