Giant Börek

Ingredients for 2 servings:

• 500 g minced meat
• 500 g white cabbage
• 1 pack of Yufka pastry sheets, large, oval, approx. 2 – 4 of them
• 1 onion(s)
• 2 garlic cloves
• 3 tbsp tomato paste
• 1 ½ tsp mustard
• cumin
• Paprika powder, sweet
• 1 tsp oregano, dried
• ½ tsp turmeric
• Salt
• pepper
• some sugar, optional
• 2 tbsp sunflower oil for frying
• Olive oil for brushing
• 1 cup of Turkish yogurt

Instructions

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

Cut the cabbage into thin strips, finely dice the onion, and finely dice the garlic. Heat 1 tablespoon of sunflower oil in a deep pan, add the cabbage, and briefly roast it with turmeric, cumin, salt, and pepper. Then add about 100 ml of water and cook until al dente (you may need to add a little more water, but it should evaporate by the end). Remove the cabbage from the pan and set aside. Wipe out the pan, heat 1 tablespoon of sunflower oil, briefly fry the onion and garlic, then add the minced meat and sear. Add the tomato paste and mustard, fry briefly, season with spices (except turmeric, and sugar only if you find the tomato flavor too sour), and continue cooking. Add a little water if necessary to prevent it from burning. The mixture should not be dry in the end, but not too moist either. Stir in the cabbage and let everything cool slightly. Preheat the oven to 200°C (top/bottom heat) and line a baking sheet with baking paper. Place two sheets of dough on top of each other and moisten the edges (including the bottom sheet) with water. Now spread the filling lengthwise along the front, leaving a wide edge free. Fold the dough in on three sides and roll it up like a roulade towards the end. Brush the finished börek on all sides with olive oil and carefully place it on the baking sheet. Bake on the rack above the middle one for about 20 minutes, until crispy and golden brown. (Keep an eye on the börek and lower the baking sheet a little if necessary.) Serve with Turkish yogurt. Tip: The quantities given are enough for two slightly smaller böreks. If you’re only making one, you can serve the remaining filling as a side dish, or use just 400g of the minced meat and cabbage for a really large börek.