Börek with yeast dough

Ingredients for 1 servings:

• 400 g flour
• 1 cube of fresh yeast (or 1 packet of dry yeast)
• 1 tsp sugar
• 250 ml water, lukewarm
• 1 pinch of salt
• 3 tbsp oil
• 500 g minced meat, mixed
• 1 small onion(s), chopped
• 3 eggs
• 1 roll from the day before
• Salt
• pepper
• 200 g cheese, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

quick meal – becomes the main meal with salad

Make a yeast dough from flour, yeast, sugar, water, salt, and oil. Don’t add all the water; you might need a little less. Mix the minced meat, onion, eggs, and the bread roll (soaked in water and squeezed out the excess water (otherwise it will be too wet) into a meatball-like dough. Season with salt and pepper to taste. Spread the yeast dough on a baking sheet lined with baking paper—either roll it out or spread it out with your hands. Spread the meatball dough on top and scatter the grated cheese over the dough. Tip: I let the whole thing rise in the oven at around 50°C for about 15 minutes. Then bake at 160°C–170°C fan oven for about 35–45 minutes.