Börek Grandma Hilde's style

Ingredients for 3 servings:

• 1 pack of Yufka pastry sheets, from the refrigerated section, approx. 250 g, e.g. from Tante Fanny
• 500 g minced meat, mixed, alternatively just beef or similar.
• 1 large onion(s) or 2 medium onions
• 1 bunch parsley, fresh or frozen
• 100 g grated cheese (Gouda or Edam)
• salt and pepper
• Paprika powder, sweet
• Nutmeg, freshly grated
• possibly flour, approx. 3 – 4 tbsp
• Oil for frying, optional

Instructions

Working time approx. 40 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

with minced meat, onion and parsley filling

For the filling, finely chop the parsley and dice the onion. Season the minced meat with salt, pepper, paprika, and nutmeg. Mix in half of the parsley and all of the onions. Then fry the minced meat mixture over medium-high heat until crumbly. If too much liquid comes out, thicken it with about 3-4 tablespoons of flour. To do this, simply mix the flour into the frying minced meat. Transfer the cooked minced meat to a bowl and let it cool so the cheese doesn’t melt immediately. Once cooled, mix in the cheese and remaining parsley. Place the pastry sheets landscape-oriented on a chopping board and cut in half (roughly like an A4 sheet landscape-oriented, divided into two A5 sheets). Place about 1 tablespoon of the filling on the bottom edge of one strip, leaving a small margin on the left and right, about 1-2 cm. Then fold the edges towards the middle and roll up the filling. Place the resulting roll on a baking sheet lined with parchment paper, facing up, with the open end facing down. This prevents the rolls from sticking together. Once the börek is ready, it will stay closed even without an additional egg. Repeat these steps until the filling and/or dough is used up. Place the sheet in the oven and set the temperature on the dough package. For the dough I used, this is 180°C (350°F). Now bake the rolls until they are nicely browned, about 20 minutes. Good luck and enjoy!