Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Tuesday, April 10, 2007

Pan Borek with Ground Beef

(Kiymali Tava Boregi)

Pan Borek with Ground Beef
6 sheets Phyllo Pastry

150 g lean ground beef
1 small onion, sliced
1 fresh green onion, chopped
1 small tomato, peeled, cut in small cubes
1/4 cubanelle pepper, chopped
1/2 tsp dry oregano
1 tbsp crushed tomato, canned

1 egg
100 ml milk
100 ml water
50 ml sunflower oil

Cook the ground beef in a medium sized pot until the colour turns to light brown. Then add the rest of the filling ingredients. Cook for about 10 minutes over medium-low heat until the peppers are softened. Put aside. Whisk all sauce ingredients in a small bowl.

Take 2 sheets of the phyllo pastry and place over a large pan, leave the sheets hanging over the rim of the pan. Put some sauce with a spoon all over the sheet (picture). Take 2 more sheets and place on top and put a few more spoons of the sauce. Then spread the cooked filling all over this layer. Arrange the last 2 sheets on top of the filling and put some more sauce again. Then fold over the sides of the bottom layer. Pour the rest of the sauce over the surface (picture). Leave in the fridge for about an hour.

Put the pan on the stove to heat it up for a minute over medium heat, then turn the heat to very low. Cook one side slowly, then slide it on a plate. Cover the plate with the pan, turn it upside down and cook the other side until it's light golden brown.

This recipe goes well with cherries on the side or Ayran. You can have it as a main dish or with afternoon tea as a snack, or even weekend breakfast.

Makes 2 servings.



At 6:01 AM, Anonymous Anonymous said...

Hiya Binnur, How would I make the pastry myself? Is it the same as your dough for your gozleme recipe? Many thanks,Sharron.

At 6:13 PM, Anonymous Anonymous said...

Hi Binnur
I've just discovered your web site. Wow! I just love all the recipes and want to say what a great job you have done! We have a sheep stud and eat lots of lamb. Do you think it would be ok to substitute lamb for beef mince in your Pan Borek recipe?

At 10:18 PM, Blogger Binnur said...

Hi Sahrron,
You can use the same Gozleme dough, just adjust the measurement:)
Take care,

At 10:19 PM, Blogger Binnur said...

Thank you very much:) Sure absolutely you can use lamb. My suggestion would be to use less amount of liquid oil for the sauce:) Enjoy it.
You can always substitute lamb for beef, we love lamb, it is so tender
and delicious:)

At 12:39 PM, Anonymous Anonymous said...

Delicious filling - I added fresh parsley on the top and sprinkled a bit of feta as well. However, I think it is imperative that you use a non-stick pan for this one.

Thanks Binnur!

At 8:52 PM, Blogger Binnur said...

I am glad you liked the Borek:) I always use Teflon pan to make Pan Borek. I should have indicated this. Thank you for reminding me:)

At 11:57 AM, Anonymous Anonymous said...

Binnur Hanim, siteniz harika, beni Amerika'nin gobeginde hasret oldugum turk yemeklerine kavusturdunuz ve ilham kaynagi oldunuz.Sizin sayenizde yemek yapmaya , yemek yapmayi sevmeye basladim ..Sagolun Varolun .

At 10:56 PM, Blogger Binnur said...

Tesekkur ederim, yazdiklariniz ile beni cok mutlu ettiniz:)
Sizde sagolun,

At 12:13 AM, Anonymous Anonymous said...

I'm so excited with all the recipes. I went to Turkey 10 years ago and fell in love with the food. It seems that I've never been able to find authentic Turkish food here in the states. However, last month I went to Houston and went to a Turkish restaurant where I stuffed myself. Now I'll be able to cook it myself. I do have a question, however, what are cubanelle peppers. In one recipe you said that green bell peppers could be used. How much different are they? Will the recipes still be good if I don't use cubanelle?

Thank you so much for your site!


At 10:40 PM, Blogger Binnur said...

Hi Sally,
We have few different types of green peppers in Turkey. Cubenelle Peper is one of them, we call Carliston Biber. Taste is slightly different. But there won't be a such a big taste difference especially in this recipe. Feel free to use green bell peppers. Here is the address to show Cubennele pepper;

At 4:49 AM, Anonymous Anonymous said...

Hello Binnur Hanım

Thank again for this lovelu recepie. But here in Turkey, I find in the cooling "yufka böreği" which is the phyllo pastry (but then when I see on the turkish pages uou translated the phyllo pastry with baklava yufkası) but also "yufka baklavayı" and I don't know if the last is the same as "millefeuilleté", (puff pastry), which is in the freezer?
Can you help me out with all this pastrys? Thank you so much, Flora

At 11:09 AM, Blogger Binnur said...

Hi Flore,
Turkish yufka is thicker than pyllo pastry. If you want to use Turkish yufka to make this borek you should use one and a half Turkish yuka. You can find Baklava Yufka (pyllo pastry) in Turkey, too. If you want to use pyllo pastry to make it follow my recipe please:)
Puff pastry is different from both of them which are Turkish Yufka and Pyillo Pastry. You can use puff pastry to make Talas Boregi, Puf Borek etc.

At 11:26 PM, Anonymous Anonymous said...

Hi Binnur hanim!

Thank you for wonderful recipes.
How can I make turkish yufka myself? I was student in Turkey and loved loved turkish food.
Thank you

At 11:21 PM, Blogger Binnur said...

You can use Gozleme dough to make yufka. But I give you another recipe to make Yufka and Cig Borek:)
2 cups milk
750 gr all purpose flour
Mix and knead them all.


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