Borek meat as an appetizer and is considered a category of finger foods. The origin of the word Borek goes back to Turkey, but today it is used in most cities and countries with its independent name and its cooking method and recipe. Cook plans in this tutorial try to provide you with the best method and the simplest raw materials.
- Minced meat: 200 grams
- Yufka dough: as needed
- Tomato paste: 1 tbsp
- Large onion: 1 piece
- Garlic: 2 cloves
- Parsley: 2 tablespoons
- Spices: (Includes: salt, pepper, turmeric and thyme in the required amount)
- Parmesan cheese: 2 tablespoons
- Eggs: 1 piece
- Sesame: To the extent necessary to decorate
- Melted butter: 100 grams
- Frying oil: 1 tbsp
First, pour oil into the frying pan and put it on a gas flame with medium heat to heat it a little, and add the onion that we ate in the form of a gem to the frying pan until it is completely red and golden. Mash the garlic and pour it into the pan to fry it with the onion a little, and we use turmeric spice to make the garlic and onion more colorful.
Add the minced meat to the garlic and onion mixture to change the color and add the tomato paste, then mix the salt, pepper and thyme spices well together with all the ingredients.
Remove the pan from the heat and pour the Parmesan and parsley cheese in the pan and mix well.
Take a piece of yufka dough and pour it about the size of a tablespoon or a little more than the meat yeast on the dough and wrap it. We use impregnated water.
When the Borek is ready, use a brush to beat the meat, eggs and sprinkle with sesame and black eggs.
Borek meat can be prepared in two ways:
Place in a preheated oven tray at 150 to 200 ° C for 10 to 15 minutes until the dough is completely golden.
Borek fry the meat on a gas flame in a frying pan or fryer.
After Borek is ready, serve the meat in the desired dish and serve with ketchup sauce if desired.