Kiymali Zeytin Börek (Beef & Olive Börek)

A little savory baked pocket packed with tender ground beef and flavorful olives.

What is Börek? In the simpliest terms, they are a variety of stuffed pastries generally with a thin and flaky dough. The dough is normally either a phyllo dough or yufka. They are the type of pastry that has that soft “crunch” as the flaky pieces break off with each bite. However, this börek uses a softer dough that is similar in texture to pizza dough. Although a bit more dense, it’s still compliments the filling nicely.

While börek can be savory or sweet, this recipe with ground beef and green olives is savory. It is perfect for a lunchtime meal.

While the dough is important (find my bread dough recipe here), the filling is crucial.

Here’s the recipe:

  • 500 g ground beef
  • 3 c of green olives (pitted and chopped)
  • 4 green onions
  • 1 bunch parsely
  • 1 c diced walnuts
  • 2 lemons (juiced)
  • 2 TBSP pomegranate molasses (nar eksisi)
  • 2 TBSP tomato paste
  • 1 TBSP red pepper paste
  • 1 tsp red pepper flakes (pull biber)
  • 1 tsp black pepper (kara biber)
  • 11/2 tsp cumin
  • salt (to taste)
  • pre-prepared bread dough*

*If not taking the börek to a FIRIN.

Preparation:

Sauté the ground beef. Then add about 1 cup of water and simmer for 5 minutes.

Stir in the tomato paste and the red pepper paste until well combined. Then add the cumin, red pepper flakes, black pepper and salt to the beef mixture and simmer for another 5 minutes.

Meanwhile, chop the green onions, parsley, walnuts and green olives. Then add them all to the ground beef mixture, stir and cover. Simmer for 10 minutes on medium heat.

Add the lemon juice, pomegranate molasses and olive oil. Stir until well incorporated and taste. Add more seasoning if needed.

Remove from the heat and transfer to a heat safe bowl.

If taking to the FIRIN (bakery), cover the bowl with plastic wrap and bring it to the FIRIN.

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If baking them at home, then roll out the bread dough until very thin. Cut into long strips about 6 inches long and fill the dough with a heaping tablespoon of the filling.

Fold the dough over and seal it with an egg wash or water to form a half moon piece for each börek. Bake in a 350F oven for 15 minutes or until browned.

Serve immediately and enjoy!

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This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

2 thoughts on “Kiymali Zeytin Börek (Beef & Olive Börek)

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