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Pouf Börek with meat filling

Updated: Jun 13, 2021

Börek are one of the more popular food items to come from Turkey. It is one of my favorite recipes because the satisfying combination of meat and dough produce a delicious starter. Served alongside the radish salad, eggplant puree and pepper in yoghurt sauce, would make a complete meal. The original recipe gives directions on making your own dough. Although it is time consuming, making the dough from scratch largely improves the overall quality of the dish. However, if you are in a time pinch, you can use store-bought phyllo dough. I opted to make the meat filling, but you can make the Börek with vegetable or with cheese fillings.


  • 2 cups all- purpose flour

  • 1/2 cup water

  • 4 tablespoon butter

  • 1 teaspoon salt

  • 1 egg yolk

  • oil for frying

Yields: serving for 4

Prep Time: 1 hour and 30 minutes

Cook Time: 10 minutes


  1. In a bowl, mix the flour with the egg yolk, 1 tablespoon of butter and salt.

  2. Add the water and knead until the dough comes together.

  3. Cover the bowl and place in a warm area to proof for 30 minutes.

  4. Melt the remaining butter.

  5. Roll the dough out on a floured work surface, and fold it several times.

  6. Add the melted butter in slowly and continue to fold the dough. Once all the butter is worked into the dough, place it back in a bowl and allow it to rest in a warm area for 1 hour.

  7. Roll the dough out as thinly as you possibly can.

  8. Cut the pastry into triangles.

  9. Place one teaspoon of the filing in each triangle.

  10. Fold the dough over the filling. Dampen the edges to seal the börek.

  11. Fry them until its golden brown. Remove from the oil and place on a wire rack.

Meat Filling:


  • 1 tablespoon olive oil

  • 1/2 pound of ground beef

  • 1 large onion, chopped

  • Salt and pepper


  1. In a saucepan, heat the olive oil. Add the chopped onions.

  2. Sauté until translucent.

  3. Add the beef and cook for about 5 minutes.

  4. Season to taste.

  5. Set aside to cool before using.

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