TURKISH PASTA DISHES RECIPES

Steps:

• In a large heavy-bottomed pot, heat the olive oil over medium heat
• Add the onions, season with salt and pepper, and cook, stirring frequently, until softened, about 10 minutes
• Add the ground beef, season with additional salt and pepper, and cook for another 10 minutes, until the meat is cooked through
• Preheat the oven to 375°F and lightly oil a 9-by-13-inch glass baking dish
• In a medium bowl, whisk the eggs with the yogurt and the sunflower oil
• Start building layers in the baking dish: Place one sheet of yufka dough in the bottom of the dish, then generously brush some egg-yogurt mixture on the dough, being sure to thoroughly coat the bottom
• (The yufka will drape over the sides of the pan; it's okay if it tears a little bit
• ) Add another sheet of yufka, brush with a little more of the egg-yogurt mixture, then add half of the cooked meat
• Wrap the sides of the top layer of yufka on top of the meat, then generously brush the top with more egg-yogurt mixture (you can pour some of the mixture over the top to make sure the yufka is very well coated)
• Add the rest of the meat and fold the remaining sides of yufka over the top
• (If you want a more uniform crust on the top, you can add one more sheet of yufka on top, trimming it so it fits perfectly in the baking dish
• ) Pour the rest of the egg-yogurt mixture over the yufka, brush so that the surface is completely coated, then sprinkle with the cumin seeds
• Bake the börek in the preheated oven until it's golden brown on top and sizzling, about 45 minutes
• Let rest for about 20 minutes before cutting into squares
• Serve at room temperature

Steps:

• In a large heavy-bottomed pot, heat the olive oil over medium heat
• Add the onions, season with salt and pepper, and cook, stirring frequently, until softened, about 10 minutes
• Add the ground beef, season with additional salt and pepper, and cook for another 10 minutes, until the meat is cooked through
• Preheat the oven to 375°F and lightly oil a 9-by-13-inch glass baking dish
• In a medium bowl, whisk the eggs with the yogurt and the sunflower oil
• Start building layers in the baking dish: Place one sheet of yufka dough in the bottom of the dish, then generously brush some egg-yogurt mixture on the dough, being sure to thoroughly coat the bottom
• (The yufka will drape over the sides of the pan; it's okay if it tears a little bit
• ) Add another sheet of yufka, brush with a little more of the egg-yogurt mixture, then add half of the cooked meat
• Wrap the sides of the top layer of yufka on top of the meat, then generously brush the top with more egg-yogurt mixture (you can pour some of the mixture over the top to make sure the yufka is very well coated)
• Add the rest of the meat and fold the remaining sides of yufka over the top
• (If you want a more uniform crust on the top, you can add one more sheet of yufka on top, trimming it so it fits perfectly in the baking dish
• ) Pour the rest of the egg-yogurt mixture over the yufka, brush so that the surface is completely coated, then sprinkle with the cumin seeds
• Bake the börek in the preheated oven until it's golden brown on top and sizzling, about 45 minutes
• Let rest for about 20 minutes before cutting into squares
• Serve at room temperature