Layered Meat Börek with Homemade Yufka

In a large mixing bowl, whisk together the yogurt, egg, salt, baking powder, and soft butter until smooth. Gradually add flour and knead until a soft, supple dough forms that no longer sticks to your hands.

Divide the dough into 10 equal pieces. Shape into balls, cover with a cloth, and let rest for 30 minutes to relax the dough for easier rolling.

To prepare the filling, sauté the chopped onions in a little oil over medium heat until translucent. Add the minced meat and cook, stirring, until lightly browned.

Stir in the cooked rice, parsley, black pepper, and red pepper. Cook for 2–3 minutes more, then remove from heat and allow to cool slightly.

Roll out one dough ball into a plate-sized circle. Repeat with four more pieces, stacking them and brushing each layer generously with oil or melted butter.

Gently roll the stacked dough into a large, thin sheet. Transfer it to a greased baking pan, letting the edges hang over the sides.

Spread the cooled meat filling evenly over the dough.

Repeat the rolling and layering process with the remaining five dough balls. Place this second sheet over the filling.

Fold the overhanging edges of the bottom layer over the top to seal. Cut the börek into squares or diamond shapes.

Brush the surface with egg yolk if desired. Bake in a preheated 200°C (390°F) oven for about 30 minutes, until deeply golden and crisp.

Allow the börek to rest for 5–10 minutes before serving for cleaner slices.