Go Back
+ servings
Turkish pastries called "Kiymali borek (meat borek) made with yufka and mince
Print Recipe
5 from 2 votes

Kiymali Borek (Turkish Meat Borek)

Delicious Turkish pastries made with thin & crispy yufka sheets filled with spiced mince and onions.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine: Mediterranean, Middle Eastern, Turkish
Diet: Low Lactose
Servings: 12 boreks
Calories: 191kcal
Author: Ayla Clulee


For the Mince Filling

  • 400 g minced beef (you can use lamb or mixture of both)
  • 1 tablespoon olive oil
  • 3 medium onions (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1 teaspoon salt
  • 1 teaspoon paprika (use chilli or hot paprika if you want spicy)
  • ½ teaspoon freshly ground black pepper

For the Sauce

  • 1 egg
  • cup vegetable oil
  • cup milk
  • 2 tablespoon Greek yoghurt or natural yoghurt
  • 1 tablespoon cider vinegar or white wine vinegar

For Building the Borek

  • 3 pieces yufka sheets
  • 30 g melted butter (for the top)
  • sesame seeds, nigella seeds or poppy seeds


Preparing the Mince Filling

  • Put a heavy-based pan on medium heat and brown the mince until it releases its fat.
  • Add the olive oil to the pan and saute the onions along with the garlic until soft and translucent.
  • Add salt, freshly ground black pepper and paprika, remove from the heat and let it cool down while preparing the sauce.

Preparing the Sauce

  • Whisk an egg in a medium-sized bowl.
  • Add vegetable oil, milk, yoghurt and vinegar to the eggs and whisk until combined.

Building the Borek Parcels

  • Preheat the oven to 180° C.
  • Lay one sheet of yufka on a clean work surface.
  • Drizzle 1-1 ½ tablespoon of the sauce and spread it evenly using a brush. 
  • Fold one rounded side towards the middle and then fold the opposite rounded side to meet in the middle.
  • Drizzle some sauce just enough to lightly cover the pastry and spread it with the brush.
  • Fold the other rounded sides towards the middle to form a square parcel.
  • Brush lightly with sauce and cut them into 4 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 turn the pastry upside down.
  • Repeat the same steps for the 2 other yufka pieces.
  • Line a baking tray with silicone paper and place the borek parcels ½ cm away from each other.
  • Add melted butter to the sauce. If you don't have any sauce left, just use the melted butter.
  • Brush your pastries with the sauce and butter mixture evenly.
  • Sprinkle on some sesame seeds, nigella seeds or poppy seeds.
  • Place the tray in the hot oven and bake for 30 to 35 minutes, until they have turned golden brown and crispy.



Calories: 191kcal | Carbohydrates: 3g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 246mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg