Çiğ Börek
Crispy, golden dough hiding a juicy, flavor-packed filling—the ultimate comfort snack.
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60 min
Medium
Turca
4 servings
The story behind
I remember the very first time I had these turnovers; it was at a street food stand on a chilly day, and that first piping-hot bite was a total revelation. Çiğ börek is one of those dishes that has a special kind of magic because, even though it seems simple, mastering that balance between the super-thin dough and the well-spiced meat filling is a real art form. I love making these at home when I’m craving something fun and laid-back. I usually whip them up for a special snack or to share during an informal gathering with friends. I like serving them fresh out of the fryer, still hot, perhaps with a side of yogurt or a simple salad to balance things out. It’s one of those recipes that always makes you look like a pro and that everyone will enjoy down to the very last crumb.
Instructions
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1Prepare the dough by mixing the flour with water and a pinch of salt until smooth; let it rest for about 20 minutes.
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2Meanwhile, mix the ground beef with onion, salt, and pepper; make sure it’s well-combined.
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3Divide the dough into small portions and roll each one out into a thin circle.
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4Place a small amount of the meat filling in the center, fold the dough into a half-moon shape, and seal the edges firmly with a fork.
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5Fry the turnovers in plenty of hot oil until golden brown on both sides.
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6Drain on paper towels and serve while hot.
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