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Çiğ Börek

Serves 4 to 6 Pastry meat, Breads & Pastry

Çiğ Börek

Çiğ Börek hails from the kitchens of Crimean Tatars who settled in Turkey, bringing with them a tradition of hearty, satisfying dishes. This home-cooked version is a staple at family tables, where it is prepared with a generous hand — salt sprinkled by feel, and dough rolled with practiced ease. While it finds a place at any time, it is most cherished as a midday feast, when the sun is high and appetites are keen.

The taste of Çiğ Börek is a delightful contrast between the crisp, golden exterior and the savory, juicy filling of seasoned beef and onion. Each bite is a harmony of textures, with the tender dough yielding to the flavorful meat within. Serve them hot, straight from the pan, to capture the essence of their warmth and comfort.

Ingredients

  • 400 gflour
  • 300 gground beef
  • 1onion
  • for fryingoil
  • to tastefine sea salt and black pepper

Method

  1. Start by preparing the dough. In a large mixing bowl, combine 400 g of flour with a pinch of fine sea salt. Gradually add lukewarm water, about 200 ml, while mixing with your hands until the dough comes together. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes to allow the gluten to relax, which will make it easier to roll out later.
  2. While the dough rests, prepare the filling. Finely chop one onion and mix it with 300 g of ground beef in a medium bowl. Season the mixture generously with fine sea salt and black pepper to taste. Use your hands to mix the ingredients thoroughly, ensuring the onion is evenly distributed throughout the beef. This will ensure that each bite of the börek is flavorful.
  3. Once the dough has rested, divide it into 8 equal portions. Roll each portion into a ball, then use a rolling pin to flatten each ball into a thin circle, about 20 cm in diameter. The dough should be thin enough to see your hand through it but not so thin that it tears easily.
  4. Place about 2 tablespoons of the meat filling on one half of each dough circle. Spread the filling evenly, leaving a small border around the edge. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, ensuring there are no air pockets inside.
  5. Heat a generous amount of oil in a large frying pan over medium-high heat. The oil should be deep enough to submerge half of the börek. Once the oil is hot, carefully place the börek in the pan, cooking in batches if necessary to avoid overcrowding.
  6. Fry each börek for about 3-4 minutes on each side or until they turn a golden brown color. The dough should be crisp and slightly puffed, while the filling inside is cooked through. Adjust the heat as needed to maintain a consistent frying temperature.
  7. Once cooked, remove the börek from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve the çiğ börek hot, as the crisp texture and warm filling are best enjoyed fresh.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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