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Turkish Borek


For the Dough:

  • 2 cups plus 1 tbsp flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1 tsp instant yeast
  • 4 tbsp vegetable oil
  • 1 tsp salt
  • 2/3 cup warm milk ensure less than 105 degrees F

Potato filling:

  • 2 medium russet potatoes peeled and cut into large chunks
  • 1 tbsp butter
  • 1-2 tsp Ral el Hanount Spice Blend (optional)
  • salt to taste
  • pepper to taste

Meat filling:

  • 1/2 onion chopped fine
  • 1 lb ground beef
  • 1 small bunch flat leaf parsley chopped
  • 1-2 tsp Ras el Hanout (optional)
  • salt to taste
  • pepper to taste

Bechamel Sauce:

  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cup plus 5 tbsp warm milk
  • nutmeg to taste
  • salt to taste
  • pepper to taste


  • 1 tbsp oil
  • 1 tbsp melted butter



  1. In a large mixing bowl or your stand mixer bowl, mix together the flour, sugar, baking powder and instant yeast.

  2. Add in the salt, oil and mix well. 

  3. Heat the milk in the microwave for 40 seconds. Ensure it is not hotter than 105 degrees. Add to the flour mixture and combine to form a dough.

  4. Hand knead for 10-12 minutes or knead in your stand mixer, using the dough hook, for 6 minutes. The dough is ready when it is smooth and elastic. It should be tacky to touch, but not stick to your fingers.

  5. Form the dough into a ball and place it in a greased bowl. Turn the dough around in the bowl to grease all the sides of the dough ball. Cover with plastic wrap and then place in a cold oven with the light on.

  6. Let the dough rise until doubled in size, about 90 minutes. You can test the dough readiness by poking your finger into it. If the indentation fills back in slowly, or not at all, it's ready. (while the dough is rising you can make your fillings.)

  7. Punch down the dough. Let it rest for 5-10 minutes to allow the gluten to relax (this will make it easier to roll out).

  8. Cut the dough into 6 equal parts. Roll out each part into a circle the size of a bread plate. Lightly sprinkle flour on top of each piece.

  9. Stack the 6 circles of dough on top of each other. Roll out into a circle 15 inches wide.

Mashed Potato Filling:

  1. Peel and boil the potatoes until fork tender.

  2. Mash with butter, Ras el Hanout, salt and pepper. Set aside.

Meat Filling:

  1. In a large skillet, cook the onions with a little oil until translucent.

  2. Add the ground beef and cook until brown all the way through

  3. Add the parsley, Ras el Hanout, salt and pepper and mix well. Set aside.

Bechamel Sauce:

  1. In a small saucepan, over medium heat, whisk together the flour, oil and butter. Ensure no lumps form.

  2. Slowly add in the warmed milk, a little at a time, whisking out all lumps in between each addition. At first a thick paste will form and you can brown this a little. As you keep whisking in more milk, the paste will thin out.

  3. Bring to a boil and stir for 7-8 minutes.

  4. Remove from heat and mix in nutmeg, salt and pepper to taste. Set aside.

Assemble the Borek:

  1. Peel the top layer of dough off and place on the counter.

  2. Mix together the oil and butter for the coating. Brush onto the dough circle. Flip it over.

  3. Place 1/4 cup of mashed potatoes into the center of the dough.

  4. Top potatoes with 1/4 cup of ground beef mixture.

  5. Top beef with 2-3 tbsp. b├ęchamel sauce.

  6. Gather the edges of the circle in pleats. Twist together the top like closing a bag and pinch closed.

  7. Allow the top to flop back down over the dumpling. Tuck the edges underneath the dumpling.

  8. Place on a parchment lined baking tray. Repeat until all dough used.

  9. Bake at 350 degrees for 30 minutes or until golden brown.