RAW BOREK (Çiğ Börek)

Sounds intimidating, I know, but the name is just a deception. Everything in this recipe is cooked or fried, eventually. Some versions of this recipe, I heard of at least, use raw meat inside, then fry the compound as a whole. But I give here the fully cooked version. In the picture, the shapes of individual boreks look a bit weird, that's all my clumsiness. When Fatma Anne cooks them, they all look very organized.

Ingredients:

• 250 g minced meat
• 80 mL oil
• Parsley, half pack
• Black pepper
• Salt

For the dough:

• 250 g flour
• 50 mL water
• 50 mL vegetable oil
• 1 egg
• Yogurt, 2 tablespoons
• Salt, 1 teaspoon

Also, frying oil in sufficient amount.

Preparation:

• In a pan, roast the minced meat with oil. Add season with salt and pepper.
• Turn the heat off, add parsley.
• Leave it to rest for 5-10 minutes.
• In a bowl, add all the ingredients for the dough and start kneading. (This is a proper bread dough, so it is time to use our biceps.) Knead until all comes into the consistency of a Play Doh.
• By the help of a rolling pin, flatten the dough on a floured bench.
• Cut circles of about 10 cm diameter from the dough (a water glass works well), stretch in your palm a little bit more, add a teaspoon from the meat-parsley mixture in the middle, close again by pressing gently from the corners.
• Heat up the frying oil in a deep saucepan. When it is sizzling hot, fry the individual boreks (try not to overlap, so one-two at a time) for 2-3 minutes.
• Enjoy!