Ingredients with Measurements:
- 1 lb phyllo dough
- 1 lb ground beef
- 1 onion, chopped
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 cup crumbled feta cheese
- 1/2 cup chopped parsley
- 1/2 cup melted butter
Special equipment needed:
- 9-inch round baking dish
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add the ground beef to the skillet and cook until browned.
4. Stir in the tomato paste, salt, black pepper, and paprika. Cook for 2-3 minutes.
5. Remove the skillet from the heat and stir in the crumbled feta cheese and chopped parsley.
6. Brush the bottom and sides of the baking dish with melted butter.
7. Lay a sheet of phyllo dough in the baking dish, letting the edges hang over the sides.
8. Brush the phyllo dough with melted butter.
9. Repeat with 5 more sheets of phyllo dough, brushing each layer with melted butter.
10. Spoon the beef and cheese mixture into the center of the phyllo dough.
11. Fold the overhanging edges of the phyllo dough over the filling, creating a circular shape.
12. Brush the top with melted butter.
13. Repeat with 5 more sheets of phyllo dough, brushing each layer with melted butter.
14. Use a sharp knife to cut the top layer of phyllo dough into 8 equal wedges.
15. Bake for 35-40 minutes, or until the phyllo dough is golden brown and crispy.
16. Let the börek cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 435
Fat: 28g
Carbohydrates: 28g
Protein: 17g
Sodium: 780mg
Sugar: 2g
Substitutions for ingredients:
- Ground lamb or turkey can be substituted for the ground beef.
- Ricotta cheese can be substituted for the feta cheese.
- Spinach or mushrooms can be added to the filling for a vegetarian option.
Variations:
- Add chopped walnuts or pine nuts to the filling for extra crunch.
- Use a mixture of different cheeses, such as mozzarella and cheddar, for a different flavor.
- Make mini böreks by using muffin tins instead of a large baking dish.
Tips and tricks:
- Be sure to brush each layer of phyllo dough with melted butter to prevent it from drying out and becoming brittle.
- Let the börek cool for a few minutes before cutting into it to prevent the filling from spilling out.
- Leftover börek can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover börek can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the börek in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the börek on a platter with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or cilantro can be used as a garnish.
Pairings:
Serve the börek with a side salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted eggplant
- Grilled zucchini
Troubleshooting advice:
- If the phyllo dough tears, simply patch it up with another piece of phyllo dough and brush with melted butter.
- If the börek is browning too quickly, cover it with foil and continue baking.
Food safety advice:
- Be sure to cook the ground beef to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
- Store leftover börek in the refrigerator and discard any that has been left out at room temperature for more than 2 hours.
Food history:
Obruk börek is a traditional Turkish dish that originated in the city of Kayseri. It is named after the "obruk," a round, shallow bowl that is used to shape the börek.
Flavor profiles:
The börek has a crispy, flaky crust and a savory filling of ground beef and feta cheese. The paprika and black pepper add a subtle spiciness to the dish.
Serving suggestions:
Serve the börek as a main dish for lunch or dinner, or as an appetizer for a party.
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Region: Turkish