Easy Crispy Beef Borek

Crispy, flaky, and packed with flavor Beef borek made EASY at home! You NEED to try this.

—Meat Filling—

1 and ½ lbs ground beef

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

1 teaspoon chicken bouillon powder

1 teaspoon salt

2 teaspoons paprika

1 teaspoon black pepper

½ teaspoon chili flakes

¼ cup fresh parsley, chopped

—Egg & milk mixture—

3 eggs

1 cup neutral oil

1 cup milk

1 heaping tablespoon plain yogurt

¼ teaspoon salt

¼ teaspoon black pepper

—For the Layers—

6 yufka sheets (or 1 package phyllo dough)

2 tablespoons oil (for greasing the baking dish)

Sesame seeds (black & white), for topping

Make the Meat Filling:

1. Heat 2 tablespoons olive oil in a large pan over medium heat. Add the diced onion and cook until soft and slightly golden (about 5 minutes)

2. Stir in the garlic and cook for 30 seconds until fragrant.

3. Add the ground beef and cook, breaking it apart, until fully browned.

4. Season with salt, black pepper, paprika, chili flakes, and chicken bouillon powder.

5. Cook for another 2–3 minutes, then turn off the heat. Stir in the chopped parsley and let the mixture cool slightly.

Prepare the Egg & Milk Mixture:

1. In a bowl, whisk together the eggs, oil, milk, yogurt, salt & black pepper. Mix until smooth and fully combined.

Prep the Pan:

1. Preheat your oven to 350°F. Grease a baking dish (9x13 works great) with 2 tablespoons oil.

Assemble the Borek:

1. Start by placing one sheet of yufka (or phyllo) into your prepared baking dish, letting the edges hang over the sides. Pour over two ladles of the egg mixture and brush it evenly across the surface.

2. Add a second sheet, trim any excess, and place the extra pieces in the center. Repeat this process for layers 2 through 5, making sure to brush each layer with the egg mixture. Continue until you have three layers on the bottom.

3. Spread the meat filling evenly over the layered sheets.

4. Continue layering the remaining sheets on top, brushing each one with the egg mixture as you go. Once finished, fold the overhanging edges over the top and trim any excess. Place any leftover pieces of yufka on top so nothing goes to waste.

5. Pour the remaining egg mixture evenly over the top. Cut into squares before baking to help it crisp up nicely, then sprinkle with black and white sesame seeds.

6. Bake for 45–55 minutes, or until golden brown and crispy on top. Let it rest for about 10 minutes, then reinforce the cuts before serving.

7. Serve warm and enjoy that perfectly crispy, flaky texture!

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