John Myers
Ingredients for 4 servings:
- 500 g minced beef
- 1 package of yufka pastry sheets or filo pastry, 7 – 10 sheets
- 2 large bell peppers, red and yellow
- 1 m.-sized onion(s)
- 2 garlic cloves
- 2 tbsp tomato paste
- 200 g sheep’s cheese
- 3 tbsp parsley, chopped
- Oil for frying
- 1 tbsp butter
- salt and pepper
- Paprika powder
- chili powder
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
No one can pass by this börek.
Dice the onion, bell pepper, and garlic. Add the oil to a pan and fry the ground beef. Add the suggested seasonings to the ground beef, but don’t under-season. Once the ground beef has melted nicely, sauté the pre-chopped vegetables for a bit. Don’t fry too hot, so the garlic doesn’t burn and become bitter. Finally, add the tomato paste and toast it a bit. Set the pan aside to cool. Mix the feta cheese with a little oil and the parsley until it has a nice crumbly consistency. Lightly moisten the yufka or filo dough. This works best with a pastry brush. Place 3-4 tablespoons of the minced meat mixture on the dough. Add another tablespoon of feta cheese with parsley. Fold both sides of the dough toward the middle and roll out from the back end to the end. Brush the roll thinly with slightly melted butter. Finally, bake the börek in the oven at 170 degrees Celsius for about 20 minutes until golden brown.
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