Hey guys! Are you ready to dive into the delicious world of börek? Today, we're focusing on kiymali börek, a savory pastry filled with seasoned ground beef that’s super popular in Turkish cuisine. I'm going to walk you through some mouth-watering recipes that you can easily whip up at home. So, grab your aprons, and let's get started!

What is Kiymali Borek?

Before we jump into the recipes, let's talk about what kiymali börek actually is. Börek is a family of baked filled pastries made of thin flaky dough such as phyllo or yufka, popular in the cuisines of the former Ottoman Empire. Kiymali simply means "with ground meat" in Turkish. So, kiymali börek is a börek filled with, you guessed it, seasoned ground meat. It's a staple at breakfast, brunch, and even dinner tables in Turkey, and for good reason – it’s incredibly satisfying and flavorful.

The beauty of kiymali börek lies in its simplicity and versatility. The basic recipe involves layering yufka (thin sheets of dough) with a mixture of ground beef, onions, herbs, and spices. The layers are brushed with oil or butter to create a flaky texture when baked. There are countless variations, with different regions and families adding their own unique twists. Some versions include cheese, vegetables, or even potatoes. The possibilities are endless!

Making kiymali börek at home might seem intimidating, but trust me, it’s totally doable. With pre-made yufka sheets readily available in most supermarkets, the process becomes much simpler. Plus, the satisfaction of creating a delicious, homemade pastry is totally worth the effort. So, whether you’re a seasoned cook or a newbie in the kitchen, I encourage you to give these recipes a try. You might just discover your new favorite dish!

Classic Kiymali Borek Recipe

Let’s start with a classic kiymali börek recipe that’s easy to follow and delivers amazing results every time. This recipe uses pre-made yufka sheets, which makes the process much quicker and simpler. Feel free to adjust the seasonings to your liking, and don’t be afraid to experiment with different herbs and spices. This is your börek, so make it your own!

Ingredients:

• 6 sheets of yufka (phyllo dough)
• 500g ground beef
• 1 large onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup chopped fresh parsley
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 egg, beaten (for egg wash)

Instructions:

1. Prepare the Ground Beef Mixture:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the chopped onion and sauté until softened and translucent.
   • Add the ground beef and cook, breaking it up with a spoon, until browned.
   • Season with salt, black pepper, and red pepper flakes (if using). Stir in the chopped parsley. Remove from heat and let it cool slightly.
2. Prepare the Liquid Mixture:
   • In a small bowl, whisk together the milk and vegetable oil.
3. Assemble the Börek:
   • Preheat your oven to 375°F (190°C).
   • Grease a baking dish (approximately 9x13 inches).
   • Place one sheet of yufka in the baking dish, letting the edges overhang.
   • Brush the yufka with the milk and oil mixture.
   • Repeat with two more sheets of yufka, brushing each layer with the milk and oil mixture.
   • Spread the ground beef mixture evenly over the yufka layers.
   • Cover with the remaining three sheets of yufka, brushing each layer with the milk and oil mixture.
   • Fold the overhanging edges of the first yufka sheet over the top layer.
4. Bake the Börek:
   • Brush the top of the börek with the beaten egg.
   • Using a sharp knife, score the top of the börek into squares or diamonds.
   • Bake in the preheated oven for 30-40 minutes, or until golden brown and crispy.
5. Serve:
   • Let the börek cool slightly before cutting into squares and serving. Enjoy!

Lazy Day Kiymali Borek (using Yufka)

Okay, so sometimes we just want börek without all the fuss, right? This recipe is perfect for those lazy days when you crave something delicious but don’t want to spend hours in the kitchen. It’s a simplified version of the classic kiymali börek, using fewer layers and a quicker assembly method. Trust me, it’s just as tasty!

Ingredients:

• 4 sheets of yufka (phyllo dough)
• 400g ground beef
• 1 onion, finely chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup chopped parsley
• 1/2 cup milk
• 1/4 cup melted butter
• 1 egg, beaten

Instructions:

1. Prepare the Filling:
   • Sauté the chopped onion in olive oil until softened.
   • Add the ground beef and cook until browned, breaking it up with a spoon.
   • Season with salt and pepper. Stir in the parsley and let cool.
2. Mix the Liquid:
   • Combine milk and melted butter in a bowl.
3. Assemble the Börek:
   • Preheat oven to 350°F (175°C).
   • Grease a baking dish.
   • Lay one yufka sheet in the dish, letting edges hang over.
   • Brush with milk-butter mixture.
   • Sprinkle half of the ground beef mixture over it.
   • Repeat with another yufka, brushing with milk-butter, then the remaining beef.
   • Top with the last yufka, brush with remaining milk-butter.
   • Fold overhanging edges inward.
   • Brush the top with beaten egg.
4. Bake:
   • Score the top and bake for 25-30 minutes, until golden brown.

Cheesy Kiymali Borek

Who doesn’t love cheese? Adding cheese to kiymali börek takes it to a whole new level of deliciousness. This recipe combines the savory flavor of ground beef with the creamy, melty goodness of cheese. It’s a crowd-pleaser that’s perfect for parties, potlucks, or any occasion where you want to impress.

Ingredients:

• 6 sheets of yufka (phyllo dough)
• 500g ground beef
• 1 large onion, chopped
• 2 tbsp olive oil
• Salt, pepper, and paprika to taste
• 1/2 cup chopped parsley
• 200g grated cheese (cheddar, mozzarella, or a mix)
• 1/2 cup milk
• 1/4 cup oil
• 1 egg, beaten

Instructions:

1. Prep the Beef:
   • Cook the onion in olive oil until soft.
   • Add ground beef, cook until brown.
   • Season with salt, pepper, and paprika. Stir in parsley, then cool.
2. Mix Liquid:
   • Combine milk and oil in a bowl.
3. Layer Up:
   • Preheat oven to 375°F (190°C).
   • Grease a baking dish.
   • Layer three yufka sheets, brushing each with milk-oil mixture.
   • Spread beef mixture, then sprinkle cheese.
   • Top with remaining yufka, brushing each layer with milk-oil.
4. Bake:
   • Brush top with beaten egg.
   • Cut into squares, then bake for 30-40 minutes until golden.

Tips and Tricks for Perfect Kiymali Borek

Alright, guys, before you rush off to start baking, let me share a few tips and tricks that will help you achieve börek perfection every time. These little details can make a big difference in the final result, so pay attention!

• Use Good Quality Yufka: The quality of your yufka sheets can significantly impact the texture of your börek. Look for thin, pliable sheets that are not too dry or brittle. Fresh yufka is always best, but if you’re using frozen yufka, make sure to thaw it properly before using.
• Don’t Be Afraid to Experiment with Seasonings: The ground beef filling is where you can really get creative with flavors. Feel free to add different herbs, spices, or even a touch of tomato paste for extra depth. Some popular additions include cumin, oregano, and even a pinch of cinnamon.
• Brush Generously with Liquid Mixture: The milk and oil (or melted butter) mixture is what gives börek its flaky, crispy texture. Don’t be shy with it! Make sure to brush each layer of yufka generously to ensure that it bakes up beautifully.
• Score the Top Before Baking: Scoring the top of the börek before baking not only makes it look pretty but also helps to release steam and prevent the pastry from puffing up too much. Use a sharp knife to create even cuts, and be careful not to cut all the way through the layers.
• Let it Cool Slightly Before Cutting: I know it’s tempting to dig in as soon as the börek comes out of the oven, but trust me, it’s worth the wait. Letting the börek cool slightly allows the layers to set and makes it easier to cut into clean squares. Plus, it prevents you from burning your tongue!

Variations and Add-ins

One of the best things about kiymali börek is its versatility. Once you’ve mastered the basic recipe, you can start experimenting with different variations and add-ins to create your own unique twists. Here are a few ideas to get you started:

• Vegetables: Add sautéed vegetables like bell peppers, zucchini, or mushrooms to the ground beef filling for extra flavor and nutrition.
• Potatoes: Mix mashed potatoes with the ground beef for a heartier, more filling börek.
• Spinach: Combine cooked spinach with the ground beef and cheese for a delicious and nutritious twist.
• Different Cheeses: Experiment with different types of cheese, such as feta, halloumi, or ricotta, to add unique flavors and textures.
• Spicy Kick: Add a pinch of cayenne pepper or a drizzle of hot sauce to the ground beef filling for a spicy kick.

Serving Suggestions

Kiymali börek is delicious on its own, but it’s even better when served with the right accompaniments. Here are a few serving suggestions to elevate your börek experience:

• Yogurt: A dollop of plain yogurt is a classic accompaniment to börek. The cool, tangy yogurt provides a refreshing contrast to the rich, savory pastry.
• Salad: Serve börek with a fresh green salad for a light and refreshing meal.
• Pickles: Pickled vegetables, such as cucumbers or peppers, add a tangy and crunchy element to the meal.
• Tea: Börek is traditionally served with a cup of hot Turkish tea. The warm, aromatic tea complements the flavors of the pastry perfectly.

Conclusion

So there you have it, guys! Everything you need to know to make delicious kiymali börek at home. Whether you’re a seasoned cook or a beginner, I hope these recipes and tips have inspired you to give it a try. Börek is a truly special dish that’s perfect for any occasion, and I’m confident that you’ll love it as much as I do.

Happy baking, and afiyet olsun (bon appétit)!