Merhaba From Türkiye 👋
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Börek/ burek/ borek is made in numerous different shapes and filling.
Börek can be either oven-baked, pan fried or slightly deep fried. Generally, the preparation method is adapted to the given shape of the pastry.
This popular meal may be prepared in a large pan and cut into portions after baking or as individual pastries. You can check my "böreklar" category to know more about this wide various Turkish pastry.
This popular meal may be prepared in a large pan and cut into portions after baking or as individual pastries. You can check my "böreklar" category to know more about this wide various Turkish pastry.
You may love this Kıymalı Börek (Turkish Minced Meat Filling Phyllo Pastry)
And today's post is about one of my favorite börek called "Çiğ Börek". This börek different from many other traditional Turkish börek
Çiğ börek or Çibörek literally means 'raw (pastry) börek'. It is a half-round shaped börek, filled with raw minced meat mixture, then fried.
Very popular in places with a thriving Tatar community, such as Eskişehir, Polatlı, and Konya. Also called Tatar börek.
The real name of this dish is Şibörek which came from Crimean Tatars who migrated to Eskişehir, Turkey, a long time ago.
Over time, it has been named the very popular çibörek or raw pastry in Turkiye and has become one of the most famous dishes of Eskişehir cuisine.
The Çi (read: cee) or Şi (read: shyee) mean "delicious/ yummy" in the Tatar language. And yes it is definitely yummy and I am sure you gonna love it as well.
The Tatars are one of the ancient Turkic people living in a very wide region today, especially in the Eskişehir and Konya regions.
Over time, it has been named the very popular çibörek or raw pastry in Turkiye and has become one of the most famous dishes of Eskişehir cuisine.
The Çi (read: cee) or Şi (read: shyee) mean "delicious/ yummy" in the Tatar language. And yes it is definitely yummy and I am sure you gonna love it as well.
The Tatars are one of the ancient Turkic people living in a very wide region today, especially in the Eskişehir and Konya regions.
This çiğ börek mostly can be found as street food or in restaurants sold together with other typical Tatars food such as mantı and hingel (khinkal) mantısı
What makes this pastry so magnificent is the taste created by the crunchy, thin dough yet slightly chewy with delicious minced meat filling. The pastry dough should rise and be soft.
Make the dough first so it can rest nicely for a few minutes while you can prepare the filling.
What makes this pastry so magnificent is the taste created by the crunchy, thin dough yet slightly chewy with delicious minced meat filling. The pastry dough should rise and be soft.
Make the dough first so it can rest nicely for a few minutes while you can prepare the filling.
I make this çibörek regularly for years since my family loves them so much. Even I already posted a few of these çiğ börek recipes before, and for this one, I include the video on how to make this yummy and repeatable menu on our house.
If you have any questions, just drop me one in the comment section below.
Make about 10-12 pcs
Ingredients for pastry:
🍴 640 gr (4 cups) AP flour
🍴 20 gr (2Tbsp) olive oil
🍴 2 Tbsp vinegar
🍴 2 tsp salt
🍴 300 ml (1¼ cup ) warm water, add GRADUALLY(* see note)
Filling ingredients:
🍴 ±400 gr ground beef (less fat)
🍴 2 big onions, finely shredded or food processor
🍴 1 tsp salt or to taste
🍴 1 tsp black pepper powder
🍴 2-3 tsp red chili flake
🍴 ¾ cup (200 ml) water
🍴 Enough vegetable oil for frying
Note:
Çiğ Börek (Çibörek )/ Turkish Fried Meat Pastry
By: Çitra's Home Diary
Make about 10-12 pcs
Ingredients for pastry:
🍴 640 gr (4 cups) AP flour
🍴 20 gr (2Tbsp) olive oil
🍴 2 Tbsp vinegar
🍴 2 tsp salt
🍴 300 ml (1¼ cup ) warm water, add GRADUALLY(* see note)
Filling ingredients:
🍴 ±400 gr ground beef (less fat)
🍴 2 big onions, finely shredded or food processor
🍴 1 tsp salt or to taste
🍴 1 tsp black pepper powder
🍴 2-3 tsp red chili flake
🍴 ¾ cup (200 ml) water
🍴 Enough vegetable oil for frying
Note:
(*) You don't have to add it all
How to make:
Skin dough
1) In a big kneading bowl mix all ingredients except oil for frying. Add water slowly while kneading, stop the water if the dough reaches the right consistency-not too wet.
2) Continue to knead until you get a smooth dough. You might add more water if you feel your dough is still dry/ hard to knead but do it carefully. If you already get a soft dough, you are done. Shape it like a ball and cover it with a damp kitchen towel and let it rest for about 30 minutes.
Filling mixture
1) While the skin dough resting, we can make the filling. Mix all ingredients for the filling until well corporated.
Shaping and fry the pastry
1) Divide the dough into 10 to 12 equal parts and shape each part into small balls. Work one ball at a time, using a rolling pin start to roll up the dough into a wide and thin sheet. The diameter is about 22-23 cm.
Skin dough
1) In a big kneading bowl mix all ingredients except oil for frying. Add water slowly while kneading, stop the water if the dough reaches the right consistency-not too wet.
2) Continue to knead until you get a smooth dough. You might add more water if you feel your dough is still dry/ hard to knead but do it carefully. If you already get a soft dough, you are done. Shape it like a ball and cover it with a damp kitchen towel and let it rest for about 30 minutes.
Filling mixture
1) While the skin dough resting, we can make the filling. Mix all ingredients for the filling until well corporated.
Shaping and fry the pastry
1) Divide the dough into 10 to 12 equal parts and shape each part into small balls. Work one ball at a time, using a rolling pin start to roll up the dough into a wide and thin sheet. The diameter is about 22-23 cm.
2) Take about 1-2 Tbsp filling and spread over on the half side of the sheet, then fold into half-round. You can brush the edge first with water. Press to shield the edges then using a serrated cutter trim the edge to get jagged edges. Another way is to press the edge with a fork.
3) While you doing process number 2 above, heat enough olive oil (or vegetable oil) in a wide frying pan. Fry the pastry/ çibörek until golden brown on both sides. You may do it in batches.
Enjoy while its hot. Afiyet Olsun.
If you making this recipe, please let me know.
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Check my other yummy recipes:
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| Ev Yapımı Mantı / Turkish Food Recipe; homemade Turkish dumpling (Mantı) |
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| Turkish Food recipe: Ember Roasted Eggplant in white sauce / Patlıcan Beğendi |
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| HEARTY CELERIAC CHICKEN NOODLE SOUP. |
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Your blog has become a virtual classroom for me, and I'm grateful for the lessons learned.
ReplyDeleteThank You. Hope you enjoy learning new things as I do <3
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