Exactly 3 thin layers of phyllo dough puff up like puff pastry thanks to the yogurt mixture spread between them. The filling is specially prepared with the delicious combination of pastırma, green peppers, and tomatoes for a wonderful flavor!
## Ingredient List
**For the Filling:**
* 100 grams pastırma (Turkish pastrami)
* 2-3 green peppers (like jalapeño or similar)
* 1 bowl of canned tomatoes (or 2 medium tomatoes, peeled and diced)
* Black pepper
**For the Dough and Topping:**
* 3 sheets of phyllo dough (yufka)
* Vegetable oil (for brushing the dough)
* 2 tablespoons yogurt
* 1 egg white (for sealing)
* 1 egg yolk (for the glaze)
* 1 teaspoon vegetable oil (to mix with the egg yolk)
* Nigella seeds (for topping)
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## Written Recipe
1. **Prepare the Filling:** Tear the pastırma into large pieces by hand. Heat 2-3 tablespoons of vegetable oil in a pan. Add the chopped green peppers and lightly sauté. Add the canned tomatoes (or diced tomatoes) and sauté for another 1-2 minutes. Sprinkle with black pepper, add the pastırma, and sauté for another 1-2 minutes over medium heat, then remove from heat.
2. **Prepare the Phyllo Sheets:** Lay one sheet of phyllo dough on your counter. Drizzle 2-3 tablespoons of vegetable oil over it and spread it evenly with a brush.
3. **Yogurt Layer:** Place the second sheet of phyllo on top. Whisk 2 tablespoons of yogurt in a bowl and sprinkle it over the phyllo, then spread it all over with the brush.
4. **Final Layer:** Place the third sheet of phyllo. Again, drizzle 2-3 tablespoons of vegetable oil and spread it with the brush.
5. **Fold:** Fold the layered phyllo from both sides towards the center as shown in the video. Brush a little oil on the folded parts as well. Then cut it in half crosswise.
6. **Shape:** Cut the resulting long strips into small squares (or rectangles). Place a portion of the prepared pastırma filling in the center of each square.
7. **Seal:** Close them into a square shape (or fold a rectangle into a triangle). Press the ends firmly to seal.
8. **Arrange and Glaze:** Place the börek on a baking tray lined with parchment paper, leaving some space between them. In a bowl, whisk 1 egg yolk with 1 teaspoon of vegetable oil. Brush this mixture on top of the börek. Sprinkle with nigella seeds if desired.
9. **Bake:** Bake in a preheated oven at 175-180°C (350°F) for about 30 minutes, or until golden brown.
10. **Serve:** Remove the golden, puffed börek from the oven and serve warm or hot. Enjoy your meal!
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## Tips & Tricks
* Tearing the pastırma into slightly larger pieces, rather than very small ones, allows you to better taste its flavor.
* The yogurt spread between the phyllo sheets is the most important trick to make the börek puff up.
* Not pressing too hard when folding the phyllo won’t prevent it from rising.
* Avoid making the filling too watery to prevent the börek dough from getting soggy.
* Oven temperature and baking time may vary from oven to oven, so keep an eye on them.
* Grated cheddar cheese can optionally be added to the filling.
* It’s important that the oven is fully preheated before putting the börek in.
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## Hashtags
#pastirmaborek #borekrecipe #easyborek #elifskitchen #bakedborek
Dining and Cooking