Kıymalı Börek (Turkish Börek with Ground Beef)
This recipe creates Kıymalı Börek, a savory Turkish pastry featuring layers of delicate phyllo dough wrapped around a richly seasoned ground beef and onion filling. The börek is brushed with a milk, egg, and oil mixture, baked until golden and crisp, and topped with sesame and nigella seeds, making for a hearty and flavorful main course.
Equipment
- 1 Large Skillet
- 1 9x13 inch Baking Dish
- 1 Large Mixing Bowl For beef filling
- 1 Medium Mixing Bowl For wet mixture
- 1 Pastry Brush
Ingredients
Main
- 3 tablespoons olive oil
- 1 large onion diced
- 1 pound ground beef 80/20
- 1 teaspoon Aleppo pepper optional
- Kosher salt and freshly ground black pepper
- 1 cup milk
- 2 large eggs
- 1/2 cup neutral oil such as canola or vegetable oil
- 1 box frozen phyllo dough 15 to 18 sheets, thawed
- Sesame seeds and nigella seeds or black sesame seeds for topping
Instructions
- Preheat your oven to 375°F (190°C). Thoroughly thaw the phyllo dough according to package instructions, then keep it covered with a damp cloth to prevent drying.
- Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
- Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 8-10 minutes. Drain any excess fat, then stir in Aleppo pepper (if using), Kosher salt, and freshly ground black pepper to taste.
- In a medium bowl, whisk together the milk, eggs, and neutral oil until well combined. This is your wet mixture.
- Lightly grease a 9x13 inch baking dish. Lay one sheet of phyllo dough into the dish, letting the excess hang over the sides. Lightly brush with the wet mixture. Repeat with approximately half of the phyllo sheets, layering them while brushing each with the mixture.
- Evenly spread the prepared ground beef filling over the layered phyllo dough in the baking dish.
- Continue layering the remaining phyllo sheets over the beef filling, brushing each sheet with the wet mixture, ensuring the top layer is also thoroughly brushed.
- Trim any overhanging phyllo edges. Using a sharp knife, carefully cut the börek into squares or diamond shapes, cutting all the way through to the bottom before baking.
- Sprinkle the top generously with sesame seeds and nigella seeds (or black sesame seeds). Bake for 45-55 minutes, or until the börek is golden brown and crispy.
- Remove from the oven and let it cool for 10-15 minutes before serving to allow it to set and for easier slicing.
Notes
Handling phyllo dough is key; ensure it's fully thawed but keep it covered with a damp cloth to prevent drying out as you work. For the filling, properly browning the ground beef and onions will build a deep flavor foundation. Don't skip the Aleppo pepper for a subtle warmth. When assembling, gently brush each phyllo layer with the milk-egg-oil mixture for maximum flakiness. Pre-cutting the börek before baking helps achieve cleaner slices and prevents the brittle top layers from shattering post-bake. A final sprinkle of sesame and nigella seeds not only adds visual appeal but also a delightful nutty crunch.