Turkish · Dinner
Crispy Stuffed Meat Pastries
Ground beef pastries known as Turkish sigara boregi style etli borek, filled with spiced beef, onion and parsley, wrapped in thin yufka pastry and fried until golden and crisp. Cumin, paprika and black pepper season the meat, served warm with lemon wedge and yogurt for dipping.
$4
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
702Calories
24.8gProtein
54.4gFat
31.2gCarbs
2.8gSugar
2.5gFiber
768mgSodium
96mgChol
13.8gSat Fat
530mgPotassium
98mgCalcium
3.9mgIron
2.1mcgVitamin B12
10.2mgVitamin C
egg-free
spice-route
all-time-classics
Instructions
1
Prep
Finely dice the onion and chop the parsley. Mix both into raw ground beef with cumin, paprika, black pepper and salt until combined.
2
Saute
Cook the beef mixture in a medium skillet over medium heat for 4 minutes, breaking it apart, until no pink remains and onion softens.
3
Cool
Spread the cooked filling on a plate and rest 10 minutes until it stops steaming.
4
Stuff
Lay a yufka sheet flat, cut into 3 rectangles, spoon filling near one edge, roll into a tight cigar, and seal the edge with flour paste.
5
Fry
Heat sunflower oil in a small skillet over medium heat until a pastry edge sizzles immediately, then fry the rolls for 3 minutes, turning often, until deep golden.
6
Plate
Lift pastries onto a paper-towel-lined plate, rest 1 minute to drain, then arrange with lemon wedge and yogurt alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g ground beef
- 66 sheets (about 2.1 oz/60g total) yufka pastry, or thin phyllo/spring roll wrappers
- 11 onion
- 4 tbsp4 tbsp parsley
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp all-purpose flour, mixed with 2 tbsp water to make a sealing paste
- 1 cup240ml sunflower oil, for shallow-frying
- 22 lemon wedge, to serve
- 4 tbsp4 tbsp plain yogurt, to serve
