Turkish cuisine · Dough, Pasta & Rice

Çiğ Börek

Eskişehir's puffy half-moon börek with a raw ground meat filling, fried.

Ingredients · for 4 servings

• 400 g flour
• 250 g ground beef
• Onion
• Salted water
• Oil for frying

Instructions

1. Knead flour, salt and water into a soft, smooth dough and rest for 20 min.
2. Mix the ground beef with finely grated onion, salt and pepper – the filling stays raw and juicy.
3. Divide the dough into 4 portions and roll out paper-thin.
4. Spread the filling thinly on one half, fold into a half-moon and seal the rims very firmly.
5. Heat oil to 170 °C and fry the börek swimming for 2–3 min per side until golden brown; turn once.
6. Drain on paper towels and serve hot.