Börek with Minced Meat

For the börek with mince, heap the flour on the work surface. Make a well in the center, beat the egg into it and add the butter in the form of small flakes. Season with a good pinch of salt and mix everything with a little lukewarm water to form a smooth dough. Form the dough into a ball, cover it with a slightly damp cloth and let it rest for about 20 minutes.

Meanwhile, melt some butter. Divide dough into 8-10 pieces, shape into balls and roll out thinly. Place 5 patties on top of each other, always spreading some butter in between. Cover with foil and let rest for another 20-30 minutes.

In the meantime, for the filling, chop the spring onions very finely and sauté with the chopped parsley in hot fat until light. Remove from heat and let cool. Mix with the minced meat and season with salt and pepper.

Now roll out the dough into thin sheets (approx. 2 mm thick). Cut into rectangular pieces, apply the filling and fold into pockets. Close the ends well and moisten them a little beforehand if necessary. Fry the börek with mince in hot fat until crispy.

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