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

Wednesday, August 10, 2011

Sham Borek

(Şam Böreği - Southeastern Anatolia)

Sham Borek
Pizza dough, divided in egg size balls
Sun flower oil for frying

Ground beef
Onion, sliced
Parsley, chopped

To prepare the filling; cook ground beef, onion, salt and pepper over medium heat. Stir constantly. Add the parsley, stir. Let it cool down.

Meanwhile, flatten the dough pieces using your hand or roller. Place some filling in it (picture). Close it up, giving it a half-moon shape.

Heat up the oil in a pan over medium-low heat. Heat up the oil and fry the doughs until both sides take a light golden colour. Afterwards, place on a paper towel to soak up any extra oil. Serve while they are still warm.

Meal Ideas:
-Chicken Soup with Rice, Chicken with Potatoes, Sweet Peas in Olive Oil, Stuffed Tomato with Eggplant and Chocolate Pudding.



At 4:17 AM, Anonymous Anonymous said...

wow!this recipe is so divine! I was thinking to what to compare it, and I came with calzone...(but it's baked) or our Knodel(but it's cooked and the dough is different...). Im enchated with this turkish dish, it's so unique!btw can I bake it?or will ruin the effect?

At 2:48 PM, Blogger Binnur said...

Thank you:) I wouldn't bake it;)

At 5:52 PM, Anonymous Anonymous said...

Hi there, I was just wondering whether you have the recipe for the pizza dough? many thanks, Sharron.

At 10:10 PM, Blogger Binnur said...

Hi Sharon,
You can use my pide dough recipe to make pizza:) Here it is;

7 gr instant dry yeast
1 tsp sugar
1/4 + 3/4 cup warm water or milk
~ 2 1/4 cup flour
1 tsp salt
2 tbsp olive oil

At 5:10 PM, Blogger Sharron said...

Many thanks Binnur, your recipes are absolutely brilliant. Every time I try one of your recipes both my family and friends are always absolutely delighted with the outcome.x.

At 2:18 PM, Anonymous Anonymous said...

Heelo Binnur, I just want to thank you for this recipe . I made this dish (I changed the filling so maybe it was rather bazlama)although It was delicious. I was surprised at how pizza dough cooks on a pan. Many thanks!Natalie

At 11:01 AM, Anonymous Anonymous said...

Hello I attempted to make bazlama and lavas when my oven went out of power. But Im not sure if to cover the lid when frying? What is the best way to have them done and tasty? Best regards, anne

At 2:41 PM, Blogger Binnur said...

Hi Anne,
When you make Lavas Bread or Bazlama, do not cover it with a lid. Just follow the instructions given in the recipe:)
Take care,

At 5:14 AM, Anonymous Anonymous said...


Where can i find the recipe for the pizza dough?
Thank you so much! ps: wonderful website!


At 10:03 AM, Blogger Binnur said...

Hi Eliza,
Thank you:) Pizza dough and Pide dough are the same type of doughs,
so here is the recipe;
Bread & Pide section;
Sunday, April 06, 2008
Sujuk Pide

At 12:35 PM, Anonymous Anonymous said...

Hi! I was wondering, may this dish be possibly also called hamur kızartaması ? I know the version with cheese...regards

At 10:36 AM, Blogger Binnur said...

Yes, you can call it hamur kızartması as well:) I've posted a few more recipes similar to Hamur Kizartması. The names change from one region to another :)

Friday, June 27, 2014
Dough Bites with Feta Cheese
(Peynirli Hamur Lokması)
Friday, November 08, 2013
Borek Filled with Peppers and Ricotta Cheese
(Biberli-Lorlu Börek - Mediterranean and Southeast Anatolia Regions)
~ ~
Friday, February 08, 2013
Fried Dough Bites
(Artvin Lokumu aka Hamur Kizartmasi - Black Sea Region)
~ ~
Monday, July 09, 2012
Dough Bites Filled with Turkish Pastrami and Cheese
(Pastirmali-Kasarli Hamur Lokmasi)


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