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Part of the modern urban breakfast lifestyle evolving around the corporate plazas of Atasehir, this pastry is a contemporary take on traditional Turkish borek. It is baked fresh every morning in local artisan bakeries across the district.
Prepared with ultra-thin hand-rolled dough sheets, high-quality minced beef, and a custom spice blend, it fits the fast-paced lifestyle of this Istanbul district without compromising on traditional flavors. For popular culinary spots, check out the Map section.
Ingredients
- 5 sheets of hand-rolled thin yufka dough
- 400 grams lean minced beef
- 2 medium onions, finely chopped
- 100 ml extra virgin olive oil
- 1 teaspoon black pepper and salt
- 1 egg yolk (for glazing)
Preparation
- Sauté finely chopped onions in olive oil until translucent, then add the minced beef and cook until all juices evaporate.
- Season with salt and black pepper, then leave the filling mixture to cool down to room temperature.
- Lay out the yufka dough sheets, brush gently with olive oil, and spread the meat filling along the edge in a line.
- Roll the dough tightly into a log, shape it into a spiral layout on a baking tray, brush with egg yolk, and bake at 180C until golden brown.
Practical notes before you go
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3
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