Kaytaz Börek

Total time

70 dk

Servings

6

Calories (est.)

~345 kcal

Difficulty

orta

kaytaz borek recipe · antakya minced meat pastry · turkish flaky pastry

70 dk · 6 servings · 345 kcal

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)
• 300 g ground beef or lamb (medium-fat)
• 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

Method

1. Knead the flour, lukewarm water, yeast, and salt into a soft, smooth dough, then let it rest covered for 30 minutes.
2. Mix the ground beef, finely minced onion, pepper paste, tomato paste, pomegranate molasses, salt, and black pepper thoroughly.
3. Divide the dough into walnut-sized balls, brush them lightly with the oil-butter mixture, and let them rest for 10 minutes.
4. Oil your work surface and use your hands to stretch each dough ball gently until it is translucent and paper-thin.
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. Press down lightly in the center of each dough coil and spoon a generous mound of the raw meat mixture on top.
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.

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

FAQ