Puffy Fried Turkish Börek
Ingredients
Dough
- 1 cup warm water
- 2 tablespoons yogurt
- 1 tablespoon vinegar
- 2 tablespoons olive oil
- 1 teaspoon baking powder
- salt
- 5 cups flour
Filling
- 200 grams ground meat
- 1 onion, finely grated
- 1/4 cup water
- salt
- black pepper
Preparation
Mix all dough ingredients to form a stiff dough that does not stick to hands.
Divide the dough into 20 walnut-sized pieces.
Cover the pieces and let them rest for 20 minutes.
In a bowl, mix the filling ingredients until spreadable, adding more water if necessary.
Roll out each dough piece to the size of a dessert plate.
Place the filling in the center, fold and close the dough.
Trim the edges with a tea saucer to seal and fry the edges as well for extra crispness.
Fry in hot oil until golden brown on both sides, spooning hot oil over the börek to make it puff up.
Tips
You can use cheese or spinach for the filling instead of meat.
This börek does not absorb oil and is very light and crispy.
