Kol böreği is crisper than a tray börek because the outside of every roll meets the oven air. Do not roll them tightly; they expand in the oven and a tight roll cracks.
Ingredients
For the mixture
For the börek
For the top
Method
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Cook the filling
Fry the onion in butter for 6 minutes, add the mince and cook until it takes its liquid back up. Stir in the tomato paste, salt, pepper and parsley and cool.
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Prepare the pastry
Cut each sheet in half and brush with the oil and milk mixture.
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Fill
Lay the filling in a strip along the long edge.
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Roll
Roll loosely, without squeezing.
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Arrange
Starting at the centre of a round tray, lay the rolls out in a spiral.
-
Bake
Whisk the egg yolk with yoghurt, brush it on and scatter with sesame seeds. Bake at 180 degrees for 35 minutes.
Tips
- Roll loosely; a tightly rolled coil expands in the oven and cracks.
- A spoonful of yoghurt in the egg yolk browns the top more evenly and gives it a better shine.
- Cool the filling completely, as hot filling softens the pastry and tears it.
Nutrition
360
kcal
16 g
Protein
19 g
Fat
32 g
Carbs
3 g
Sugar
2 g
Fibre
Values are per serving and approximate.