90 minKayseri manti
Beef dumplings cut chickpea-small, with garlic yogurt and chili butter.
Involved · 90 min
Traditional Kars Borek
A famous pastry from the Kars region featuring hand-rolled dough and rich buttery, cheesy layers.
- Prep
- 60 min
- Cook
- 40 min
- Time
- 100 min
- Servings
- 6
- Calories
- 450
- Level
- Involved
- Heat
- Mild
- Region
- trk
- Vegetarian
Servings6
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 4 cups flour
- 1.5 cups warm water
- 1 tsp salt
- 250g butter (melted)Instead: olive oil
- 1/2 cup vegetable oil
- 300g Kars kashar or curd cheese
- 1 egg yolk (for brushing)
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Knead flour, salt, and warm water in a bowl until you get a smooth, soft dough.
- 2
Divide the dough into 12 equal meringues, cover, and rest for 20 minutes.
- 3
Mix melted butter and vegetable oil in a bowl.
- 4
Roll out each meringue to dinner plate size, stack them with oil spread between each layer.
- 5
Roll out the stacked dough to baking tray size, place it in the tray, and spread cheese in the middle.
- 6
Layer the remaining dough with oil, slice into portions, and brush with egg yolk.
- 7
Bake in a preheated oven at 180°C (350°F) for about 40 minutes until golden brown.
Note. Generously applying the oil mixture between layers ensures the borek becomes flaky and crispy.
Questions
What cheese is used for Kars borek?
The original recipe uses Kars kashar cheese, but a mix of curd and tulum cheese can also be used.
How can I make the borek crispy?
Using plenty of the butter-oil mixture between layers and preheating the oven enhances crispiness.
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