Turkish · Dinner
Fried Meat Turnovers
Turkish sigara börek-style pastry filled with spiced ground beef, onion, and parsley, wrapped in thin yufka sheets and fried until golden and crisp. The filling carries cumin, paprika, and a touch of tomato paste for depth. Served hot with lemon and yogurt.
$4
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
541Calories
26.8gProtein
38.2gFat
24.3gCarbs
3.5gSugar
2gFiber
913mgSodium
98mgChol
11.1gSat Fat
595mgPotassium
94mgCalcium
3.9mgIron
2.3mcgVitamin B12
10mgVitamin C
gluten-free-adaptable
spice-route
hidden-gems
Instructions
1
Prep
Dice the onion finely, mince the garlic, and chop the parsley; set aside.
2
Heat 1 tsp vegetable oil in a skillet over medium heat, add the onion and garlic, and cook for 3 minutes until softened and translucent.
3
Add ground beef to the skillet over medium-high heat and cook for 5 minutes, breaking it up with a spoon until no pink remains.
4
Stir in cumin, paprika, tomato paste, salt, and pepper; cook over medium heat for 2 minutes until the paste darkens, then stir in parsley and cool for 10 minutes.
5
Lay a yufka sheet flat, place cooled filling near one edge, roll into a tight cigar shape, and seal with flour-water paste.
6
Heat vegetable oil in a small saucepan to 350°F and fry the turnovers in batches for 3–4 minutes, turning occasionally, until deep golden brown and crisp.
7
Lift onto a paper towel-lined plate and let drain for 1 minute.
8
Plate
Arrange the turnovers with the lemon wedge and yogurt on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground beef
- 11 onion
- 66 yufka or spring roll pastry sheets (about 60g)
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp paprika
- 2 tbsp2 tbsp parsley
- 2 tbsp2 tbsp tomato paste
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp all-purpose flour (mixed with water, for sealing)
- 2 cup480ml vegetable oil, for frying
- 22 lemon wedge, for serving
- 4 tbsp4 tbsp plain yogurt, for serving
