Çiğ börek, made by frying thinly rolled dough filled with a seasoned onion-and-ground-meat mixture in hot oil, is a beloved snack-table treat with its crispy exterior and juicy interior.
Knead the flour, lukewarm water, egg and salt to obtain a dough as soft as an earlobe; cover and let rest for 20 minutes.
Knead the ground beef thoroughly with grated onion, salt and black pepper to combine; drain some of the onion's liquid so the filling doesn't become watery.
Pinch off small pieces from the rested dough and roll them into thin rounds; place the filling on half of each and press the edges to seal.
Heat plenty of vegetable oil over medium heat and fry the börek until golden brown on both sides. Caution: If the oil is too hot, the outside may brown quickly while the inside stays raw, so keep the heat at medium.
Important: Seal the edges of the dough tightly while shaping it, or the filling will spill out during frying. Allergen: contains wheat (gluten) and egg. Caution: if the oil is too hot, the outside can burn while the inside stays raw — fry over medium heat.
If you add a pinch of cumin to the ground meat filling, the flavor of the raw börek noticeably improves; it's a touch often preferred in the traditional recipe.
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