1 Günde 100-lerce Ki̇şi̇ni̇n Si̇pari̇ş İstedi̇ği̇ EL Açmasi Börek Tari̇fi̇m Tüm Püf Noktalariyla Si̇zlerle

Ingredients

• 6 cups All-Purpose Flour (sifted)
• 1 tablespoon Salt (regular table salt)
• 2.5 cups Water (room temperature)
• 2 tablespoons Unsalted Butter (melted)
• 4 tablespoons Vegetable Oil (room temperature, mixed with melted butter)
• 500 grams Ground Beef (medium‑fat) (80/20 lean‑to‑fat ratio)
• 1 medium Onion (finely chopped)
• 1 teaspoon Black Pepper (ground)
• 1 tablespoon Sesame Seeds (for sprinkling on top)

Instructions

1. Make the Dough

   In a large mixing bowl combine 6 cups flour with 1 tablespoon salt, mix, then create a well and gradually add 2.5 cups room‑temperature water while stirring. Knead until the dough is soft, slightly sticky and silky, about 10 minutes.

   Time: PT10M

2. Rest the Dough

   Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for 30–45 minutes.

   Time: PT35M

3. Divide the Dough

   Turn the rested dough onto a lightly floured surface and divide it into eight equal portions.

   Time: PT5M

4. Prepare Butter‑Oil Mixture

   Melt 2 tablespoons butter in a small pan over medium heat, then stir in 4 tablespoons vegetable oil until combined. Set aside to cool to room temperature.

   Time: PT5M

   Temperature: medium heat

5. Roll and Layer the Dough

   On a lightly floured board roll each dough piece into a thin oval about the size of a dessert plate. Brush the surface with the butter‑oil mixture, then place the rolled piece onto a greased baking tray. Repeat, brushing oil between each layer, until all pieces are stacked.

   Time: PT20M

6. Cook the Beef Filling

   Heat a frying pan over medium heat, add the 500 g ground beef and cook, stirring constantly, until browned. Add the chopped onion, 1 tsp salt, and continue stirring. Cover and simmer on low for 5–6 minutes, then stir in 1 tsp black pepper.

   Time: PT10M

   Temperature: medium heat

7. Assemble the Pastries

   Take a rolled dough sheet, place a spoonful of the beef filling along the center, fold the edges inward, then gently roll the sheet into a tight log. Repeat for all layers.

   Time: PT10M

8. Final Oil Brush and Sesame

   Transfer the assembled pastries onto the prepared baking tray, brush the tops with the remaining butter‑oil mixture, and sprinkle lightly with sesame seeds.

   Time: PT5M

9. Bake

   Preheat the oven to 170°C. Bake the pastries for 35–40 minutes, or until the tops are golden and the layers are crisp.

   Time: PT40M

   Temperature: 170°C

10. Cool and Serve

    Remove the tray from the oven, let the pastries rest for 5 minutes, then serve warm.

    Time: PT5M

Nutrition Facts

Calories

567

Protein

22 g

Carbohydrates

63 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour
• Instead of Salt: Kosher Salt
• Instead of Unsalted Butter: Margarine
• Instead of Vegetable Oil: Olive Oil, Canola Oil
• Instead of Ground Beef (medium‑fat): Ground Lamb, Ground Turkey
• Instead of Onion: Onion powder (1 tsp)
• Instead of Black Pepper: White Pepper
• Instead of Sesame Seeds: Poppy Seeds

Equipment Needed

• Mixing Bowl
• Measuring Cups
• Wooden Spoon
• Rolling Pin
• Baking Tray
• Parchment Paper
• Oven
• Frying Pan
• Brush
• Knife

Critical Steps — Do Not Skip

• Achieving the correct soft, slightly sticky dough consistency.
• Resting the dough for at least 30 minutes.
• Brushing oil between every dough layer to prevent sticking.
• Baking at the precise temperature of 170°C for a golden crust.

Chef Tips from the Video

• Use a light dusting of flour on the work surface; too much flour makes the pastry tough.
• For extra flavor, add a pinch of paprika or cumin to the beef filling.
• If you prefer a richer crust, substitute half of the vegetable oil with melted ghee.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze individually wrapped for up to 2 months; reheat in oven.

Room temperature: Best eaten within 2 hours of baking; otherwise refrigerate.

Make-Ahead Tips

• The dough can be prepared a day ahead and kept covered in the fridge.
• Cook the beef filling up to the onion stage, cool, and refrigerate for up to 24 h.
• Assembled pastries freeze well; bake from frozen, adding 5‑10 min to baking time.

Frequently Asked Questions