Turkish cuisine · Dough, Pasta & Rice

Tatar Böreği

Boiled dough squares from Çorum, layered with toasted walnuts, garlic yogurt and Aleppo pepper butter.

Ingredients · for 4 servings

• 300 g flour
• 1 egg
• 150 ml water
• 120 g walnuts
• 500 g yogurt
• 4 garlic cloves
• 100 g butter
• 1 tsp Aleppo pepper
• 1 tsp dried mint
• Salt

Instructions

1. Knead flour, egg, 1 tsp salt and water into a firm dough, cover and let rest 30 min.; mix the yogurt with the crushed garlic and a little salt and let stand at room temperature.
2. Roughly chop the walnuts and toast in a dry pan over medium heat for 3–4 min. until fragrant; set aside.
3. Roll out the dough 1–2 mm thin and cut into squares of about 5 cm – they stay unfilled, which is typical for Tatar Böreği.
4. Boil the squares in batches in vigorously boiling salted water for 4–5 min. until they float to the top and are tender; lift out with a slotted spoon and drain briefly.
5. Spread half of the dough pieces on a warmed platter, cover with half of the yogurt and walnuts, and layer the second batch the same way on top.
6. Melt the butter with the Aleppo pepper over low heat, let the mint infuse for 30 sec., and pour hot over the layers; serve warm immediately.