Börek with minced meat filling

Ingredients for 6 servings:

• 500 g wheat flour, type 550
• 160 g Turkish yogurt with at least 10% fat
• 50 g herb butter
• 3 tbsp milk, cold, 3.5% fat
• 1 tsp salt, preferably sea salt from the mill
• 2 eggs, size L or XL
• 500 g minced meat, mixed (half beef or veal and half lamb or mutton (only beef or only lamb works too)
• 50 g herb butter
• 2 tbsp extra virgin olive oil
• 2 tbsp parsley, chopped
• 2 tbsp tomato paste
• 1 tsp, heaped salt, preferably sea salt from the mill
• 1 tsp, heaped pepper, preferably black or mixed from the mill
• 1 tsp, heaped paprika powder, red, hot, ground
• 2 pinches of ground cumin
• 4 cloves garlic
• 1 large onion(s), preferably red, a white one will also work
• n. B. Sesame, black and white mixed

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 10 minutes

Super delicious börek for those who don’t like puff pastry. For everyone else, too, of course

Mix the flour with salt and yogurt. Add the eggs, butter, and milk and knead the dough into a smooth, firm ball, preferably by hand. Wrap the dough in cling film and let it rest in the refrigerator for about 1 hour. Peel the onion and garlic and finely dice. Heat olive oil in a pan. Sauté the onion in the olive oil until translucent. Add the minced meat and garlic and fry. Stir the tomato paste into the minced meat and season with freshly ground pepper, salt, paprika, and cumin. Mix the finely chopped parsley into the minced meat. Remove the pan from the heat. Divide the dough into 12 equal-sized pieces and roll out thinly into rectangles on a floured surface. Spread the minced meat filling over the dough pieces, leaving a small border around the edges. Roll up the börek and press the edges firmly together. Place the börek seam-down on a baking sheet lined with baking paper. Melt the butter in a pan and brush the börek with it. Sprinkle some sesame seeds on top, if desired. Bake the börek in a preheated oven at 180°C (top/bottom heat) on the middle rack for about 25-30 minutes until golden brown.