Turkish cuisine has a very large selection of Borek recipes of all types and Kiymali Borek (Turkish Meat Burek) is probably one of the most popular among them.

These scrumptious Turkish pastries are made with spiced mince and onions wrapped in yufka sheets. 

These Turkish Meat Bureks are perfect for parties as finger food as well as for breakfast/brunch, picnics, or packed lunches.

Traditionally a borek-burek is made with thin pastry sheets called “yufka” but you can use filo pastries instead.

These tasty savory pies are very much loved street food in Turkey and it is easy to make your own version at home.

If you are not a meat eater, there are vegetarian versions of these delicious Turkish pastries such as Potato Borek, Spinach and Feta Borek, Turkish Rolls( Sigara Boregi), and Spinach Borek (Ispanakli Borek).

What is Yufka?

Yufka is a thin, unleavened flatbread that is a staple in Turkish cuisine.

It is similar to phyllo dough but slightly thicker and is made from flour, water, and salt.

Yufka is commonly used to make borek recipes such as Cheese Borek – Peynirli Borek as well as Lamb Beyti Kebab.

These round-shaped thin dough parcels are easy to find online or from Turkish or Middle Eastern food shops.

Ingredients and Substitutes

• Yufka – You can use filo pastries instead which are similar but thinner than yufka, and they come in rectangular shapes. Filo (or phyllo) pastries are available in most supermarkets and shops, and you can buy them fresh or frozen.

• Minced meat – Use beef or lamb, or a mixture of both. Try and use mince with a minimum of 15-20% fat for extra flavor. Mince with a high-fat ratio releases enough fat to saute the onions when you brown them, therefore, you don’t need to add any olive oil!

• Garlic – Fresh garlic is a great flavoring that adds sweetness and nuttiness to dishes. Turn it into a paste with a Mortar and Pestle or grate it using a Microplane Zester Grater. I use two large or three small fresh garlic cloves for this recipe.

• Yogurt – Use plain or natural yogurt with no sugar & flavor added. Yogurt gives the borek a fluffy and light texture.

• Melted butter – Apply with a pastry brush on top of the borek before baking in the oven. Butter makes the borek extra crispy and delicious! Use egg yolk and yogurt mixture if you don’t want to use butter.

Please see the recipe card below for exact quantities.

How to Make Turkish Meat Borek?

Making these scrumptious Turkish pastries is easier than you think.

However, to achieve the best results, you need to follow a few simple steps:

Prepare the Mince Filling

Put a heavy-based pan on medium heat and brown the mince until it releases its fat.

Depending on the fat ratio of your mince, you might have some fat enough to sauté the onions.

If not, add the olive oil to the pan and then sauté the onions along with the garlic until soft and translucent.

Add salt, freshly ground black pepper, and paprika, remove from the heat, and then let it cool down while preparing the sauce.

Prepare the Sauce and Build the Borek

To make the sauce, whisk an egg in a medium-sized bowl.

Add vegetable oil, milk, yogurt, and vinegar to the eggs, and then whisk until combined.

Preheat the oven to 180° C (360° F) and then start building the borek parcels.

Lay one sheet of yufka on a clean work surface and then drizzle 1-1 ½ tablespoon of the sauce, spread it evenly using a brush. 

Fold one rounded side towards the middle and then fold the opposite rounded side to meet in the middle.

Drizzle some more sauce, just enough to lightly cover the pastry, and spread it with the brush.

Fold the other rounded sides towards the middle to form a square parcel.

Brush lightly with sauce and then cut them into four squares.

Place a large spoonful of mince filling in the middle of each pastry square.

Fold each of the corners toward the middle to form a square parcel.

Gently press in the middle where all the corners meet, and then turn the pastry upside down.

Repeat the same steps for the 2 other yufka pieces. 

Line a baking sheet with silicone paper and then place the borek parcels ½ cm away from each other.

Add melted butter to the sauce.

If you don’t have any sauce left, don’t worry, melted butter is enough to give enough crunch to borek.

Brush your pastries with the sauce evenly.

Sprinkle on some sesame seeds, nigella seeds, or poppy seeds. 

Place the tray in the hot oven and then bake the boreks for 30 to 35 minutes, until they have turned golden brown and crispy.

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

Top Tip From the Chef

• Double the recipe up and keep extra borek parcels in the freezer for up to 3 months.

• They are great for last-minute emergencies or guests and very easy to reheat from frozen.

Serving Suggestions

Kiymali Borek (Turkish Meat Burek) is very versatile and can be served for breakfast/brunch, lunch, or even dinner.

They are also great as a snack or party food. There are many ways to enjoy these delicious savory Turkish treats.

Try them with a bowl of soup such as Red Pepper and Tomato Soup, Turkish Lentil Soup (Mercimek Corbasi), or Spiced Butternut Squash Soup.

If you want to serve them as a light lunch, they go perfectly with a bowl of salad such as Greek Cucumber Salad, Tomato & Walnut Salad (Gavurdagi Salatasi), or Indian Chickpea Salad (Chana Salad).

If serving them for breakfast, a cup of tea or freshly cut cucumbers and tomatoes is all you need!

Recipe FAQs

Related Recipes

For more delicious Turkish Borek Recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this scrumptious Kiymali Borek (Turkish Meat Borek) as much as you enjoy eating it!  

Bon appétit! / Afiyet olsun!

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