My personal börek

A stunning sunset over Istanbul, a sip of delicious tea and a very big bite of … börek!

Yep, this time we’ll travel to the east thanks to this all-Turkish savory pie with phyllo dough.

Very thin layers of rice flour puff filled and twisted into a spiral: what kind of magic!

The traditional version includes a filling made of meat, cheese and spinach, but how could I not put my own? While waiting to taste the original one, this time I choose tender and very tasty meat-based filling.

So good!

SERVES 4 PEOPLE

READY IN 1h 20’

INGREDIENTS:

300 g of mixed mince (pork and beef)

1 egg

4 tablespoons Parmigiano cheese

4 tablespoons breadcrumbs

1 teaspoon chopped parsley

Salt, pepper and nutmeg to taste

8 sheets phyllo dough (I used Stuffer)

seed oil to taste

sesame seeds

STEP 1:MAKE THE FILLING

In a large bowl combine ground meat, the egg, breadcrumbs, Parmesan cheese and parsley. Add salt, pepper and nutmeg.

Knead by hand until uniform.

STEP 2: FILL THE PHYLLO SHEETS

Take a sheet of phyllo dough out of the package and unroll it. Brush with oil.

Cover with a second sheet of phyllo dough and brush this one with oil as well.

Take 2-3 spoonfuls of meat mixture and create a rather thin sausage as long as the sheet.

Roll it up on itself.

Continue in the same way with the rest of the sheets.

STEP 3: PUT IN THE TRAY

Brush a circular baking sheet. Arrange the sausages one at a time by wrapping them in a spiral,starting from the center towards the outside of the pan.