Kaytaz Börek

Ingredients

• 4 cups all-purpose flour
• 1.5 cups lukewarm water
• 1 tsp active dry yeast
• 1 tsp salt
• 100 g melted butter mixed with 100 ml vegetable oil (for stretching)Instead: olive oil
• 300 g ground beef or lamb (medium-fat)Instead: lentils
• 2 medium yellow onions (finely minced and drained)
• 1 tbsp Turkish red pepper paste
• 1 tsp tomato paste
• 1.5 tbsp pomegranate molasses, salt, and black pepper

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Knead the flour, lukewarm water, yeast, and salt into a soft, smooth dough, then let it rest covered for 30 minutes.

2. 2

   Mix the ground beef, finely minced onion, pepper paste, tomato paste, pomegranate molasses, salt, and black pepper thoroughly.

3. 3

   Divide the dough into walnut-sized balls, brush them lightly with the oil-butter mixture, and let them rest for 10 minutes.

4. 4

   Oil your work surface and use your hands to stretch each dough ball gently until it is translucent and paper-thin.

5. 5

   Roll the thin sheet into a loose rope, curl it into a small spiral patty, and place it onto a greased baking sheet.

6. 6

   Press down lightly in the center of each dough coil and spoon a generous mound of the raw meat mixture on top.

7. 7

   Bake in a preheated oven at 200°C (400°F) for 20-25 minutes until the dough edges turn crisp golden brown and the meat is cooked.

Note. Do not use a rolling pin; gently slide and stretch the oiled dough outward with the palms of your hands for the flakiest texture.