Turkish Meat Börek
If you’ve ever visited Türkiye or the Balkans, chances are you fell in love with börek, the irresistible savory pastry found in bakeries, cafés, and family kitchens across the region. This Turkish-style meat börek captures that same comforting flavor, with layers of delicate phyllo pastry wrapped around a rich, savory filling of ground meat, onions, herbs, and a touch of red wine.
Baked until golden and crisp on top while tender and juicy inside, this tray-style börek is easy to assemble and perfect for sharing. Once out of the oven, it slices neatly into portions and pairs beautifully with a cool yogurt sauce or a fresh salad with lemon and herbs. It’s the kind of hearty, satisfying dish that quickly disappears from the table.
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Turkish Meat Börek (Borek) with Phyllo Pastry
Ingredients
- 1 package phyllo pastry (pie sheets)
- 800 g ground meat (beef, pork, or a mixture)
- 2 large onions finely chopped
- 1 teaspoon garlic powder
- salt to taste
- black pepper to taste
- 3 teaspoons Mediterranean herb mix (or dried oregano and thyme)
- 1 tablespoon olive oil
- 100 g tomato sauce or crushed tomatoes
- 200 ml red wine
- 1/2 cup fresh dill finely chopped
- 2-3 tablespoons sparkling water (optional)
Egg Mixture
- 2 eggs
- 2 tablespoons sour cream or yogurt
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 350°F (180°C).
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and lightly golden.
- Add the ground meat and season with salt, pepper, garlic powder, and the Mediterranean herbs. Cook until the meat is well browned.
- Stir in the tomato sauce and red wine. Let the mixture simmer for about 15 minutes, until most of the liquid has reduced and the filling becomes rich and flavorful.
- Stir in the chopped dill, remove from heat, and set the filling aside.
- In a small bowl, whisk together the eggs, sour cream (or yogurt), and olive oil. Set this mixture aside. It will be used to lightly moisten the pastry layers and to finish the pie.
- Line a large baking tray with parchment paper.
- Lay two sheets of phyllo pastry in the tray and lightly brush or spoon a little of the egg and yogurt mixture over the pastry.
- Spread 3–4 tablespoons of the meat filling evenly over the pastry.
- Cover with two more sheets of pastry and lightly brush them with the egg mixture.
- Continue layering the pastry and filling in this way until all the filling and pastry sheets are used, finishing with pastry on top.
- Using a sharp knife, lightly score the top layer into squares or rectangles. Cut only through the top layers so it will be easier to portion after baking.
- Pour the remaining egg and yogurt mixture evenly over the pie.
- Optional: Lightly sprinkle 2–3 tablespoons of sparkling water over the top of the pie. This is a "secret" trick used in many Turkish bakeries to make the börek crispier and it's surprisingly simple.
- Bake for about 30 minutes, or until the pastry is golden brown and crisp.
- Allow the pie to cool slightly before slicing and serving.
Notes
Video instructions available:
Follow along with the step-by-step video below for an easier cooking experience.
Related: Lahm Bi Ajeen: Lebanese Meat Pies
Related: Turkish Pide (Turkish Pizza)
Related: Turkish Manti
Related: Turkish Köfte Recipe
Related: Karnıyarık: Turkish Stuffed Eggplant
