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

These scrumptious pastries are made with ground beef and onions wrapped in yufka sheets. They are perfect for parties as finger food as well as for breakfast/brunch, picnics or packed lunch.

Making Burek is easier than you think. To achieve the best results, you need to follow a few simple steps.

Start with preparing the meat filling. Put a heavy-based pan on medium heat and brown the mince until it releases its fat. For the full ingredients list, please click on 👇 "learn more" button.

Add the olive oil to the pan and saute the onions along with the garlic until soft. Add salt, black pepper and paprika, remove from the heat and let it cool down.

Prepare the sauce and start building the borek parcels. Lay one sheet of yufka on a clean work surface and then drizzle some of the sauce, spread it evenly using a brush.

Fold one side towards the middle and fold the opposite side to meet in the middle. Drizzle some sauce, spread it with brush. Fold the other rounded sides towards the middle to form a square.

Brush lightly with sauce and cut them into four squares. Place a large spoonful of mince filling in the middle of each pastry squares.

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 tray with silicone paper and then place the borek parcels ½ cm away from each other.

Brush your pastries with the sauce and butter mixture evenly. Sprinkle on some sesame seeds, nigella seeds or poppy seeds.

Bake the bureks until golden and crispy. Click on 👇 "learn more" for the full recipe with step-by-step instructions, video, and pictures.