Chi (Çi) Börek
1 pkg egg roll wraps (large size 5 1/2 inch)
200 gr medium ground beef
1 small onion, grated
4 tbsp water
1/2 cup sunflower oil
Mix the ground beef, salt, pepper, onion and water with a spoon. Take some filling and spread it over one half of the wrap diagonally (picture). Have a cup of water nearby, and use a finger to dampen the sides around the filling so the dough will stick (picture). Fold the other half over and close them up tightly (picture). Cut off (2-3 mm thin) the sides of the triangle (picture).
Pour the oil in a large frying pan. When it heats up place two börek side by side. Fry both sides until they get a light golden colour. Grab a large pot and put a paper towel at the bottom to soak up the oil. Place the borek inside as you fry them and keep the lid closed so they stay warm.
Serve the Chi Börek while still warm with Ayran.
* In case you wish to make Chi Börek dough yourself, below is the recipe from my grand mother:)
1/2 Lt (500 gr or 2 cup) milk
750 gr (3 cup) flour, all purpose
My grandma, prior to frying Chi Böreks, used to cut the edges of the Chi Böreks (picture) and fry them first for her grandchildren so that we could eat them while waiting for the Chi Böreks to get done. We loved to eat fried crunchy edges of Chi Böreks with a big appetite:)
Similar to how Tarhana was invented as the first instant soup by Central Asian Turks, these crispy edges of Chi Börek are the first chips also made by the Turks:)