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

Friday, November 16, 2012

Kaytaz Börek

(Kaytaz Boregi - Antakya - Mediterranean Region)

Kaytaz Börek
Bread or Pizza Dough
1/3 cup extra virgin olive oil

150-200 gr ground lamb, medium
2 tbsp crushed tomato, canned
1 small onion, finely chopped
1/2 tsp sumac

To prepare the filling; crush the onion with sumac and salt with your hand. Add the rest of the ingredients, mix.

Cut the dough in mandarin size balls. Using a roller or with your hands flatten the piece in a rectangle shape. Apply some olive oil with your fingers on it (picture). Bring the long sides together at the middle, apply some oil on it (picture). Fold the third side towards the middle, apply some oil on it (picture). Fold the last (fourth) side completely apply some oil on it (picture), flatten with your hand.

Place them in the oiled oven proof dish side by side. Spread the filling and cover each piece all over the surface using a spoon.

Preheat the oven to 400 F (200 C). Place the tray on the middle rack and bake for about 20-25 minutes. Serve while still warm with Turkish Tea or Ayran.

9 Kaytaz Börek.



At 7:18 AM, Anonymous Anonymous said...

superb dish with really helpful instructions:)ellerinize saglik

At 9:07 AM, Anonymous shane said...

that looks so good!

At 4:28 AM, Blogger Unknown said...

superrr.. will adding pine nuts taste better? is it same like Antakyan boregi?

At 10:04 AM, Blogger Binnur said...

It belongs to Antakya-Hatay region:) I have never tried it, but if you like, you can add some pine nuts into the filling:)


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