Hey guys! Are you ready to dive into the delicious world of Acmasi Kiymali Borek? If you're craving something savory, flaky, and utterly satisfying, you've come to the right place. This guide will walk you through some easy and mouth-watering recipes that will make you the star baker in your family. Let's get started!

What is Acmasi Kiymali Borek?

Before we jump into the recipes, let’s talk about what Acmasi Kiymali Borek actually is. Borek is a family of baked, filled pastries popular in Turkey and other parts of the Balkans and the Mediterranean. Kiymali simply means “with ground meat,” and Acmasi refers to the stretching or rolling out of the dough. So, Acmasi Kiymali Borek is essentially a ground meat-filled pastry made with a dough that’s stretched until it’s wonderfully thin and flaky.

This dish is perfect for breakfast, brunch, lunch, or even a light dinner. It's versatile, easy to customize, and always a crowd-pleaser. Whether you’re a seasoned cook or a beginner, you’ll find these recipes straightforward and fun to make. Trust me, the aroma alone is enough to make everyone’s mouth water!

Key Ingredients for the Perfect Borek

To make the best Acmasi Kiymali Borek, you’ll need a few key ingredients. Here’s a quick rundown:

• Dough: The soul of the borek. You can either make your own dough from scratch or use store-bought phyllo dough (yufka) to save time. Homemade dough gives a more authentic taste, but store-bought dough works great in a pinch.
• Ground Meat: Usually ground beef or lamb, but you can also use a mix. Make sure it’s lean to avoid excess grease.
• Onions: Essential for adding flavor to the meat filling. Yellow or white onions work best.
• Spices: A blend of salt, pepper, cumin, paprika, and sometimes a pinch of red pepper flakes for a little kick.
• Fresh Herbs: Parsley and dill are commonly used to add freshness to the filling.
• Oil/Butter: For greasing the baking dish and brushing the layers of dough to achieve that perfect golden-brown color and flaky texture.
• Egg Wash: A simple mix of egg and milk or yogurt, brushed over the top layer to give it a beautiful sheen.

Having these ingredients on hand will set you up for success. Now, let’s move on to the recipes!

Recipe 1: Classic Acmasi Kiymali Borek

This recipe is a timeless classic that showcases the true essence of Acmasi Kiymali Borek. It’s simple, delicious, and sure to impress.

Ingredients:

• 6 sheets of phyllo dough (yufka)
• 500g ground beef or lamb
• 1 large onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 2 tablespoons chopped fresh parsley
• For the Egg Wash:
  • 1 egg
  • 2 tablespoons milk or yogurt
• Melted butter for brushing

Instructions:

1. Prepare the Filling:

   • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent.
   • Add the ground meat and cook, breaking it up with a spoon, until browned. Drain any excess grease.
   • Stir in the salt, pepper, cumin, and paprika. Mix well to combine.
   • Remove from heat and stir in the chopped parsley. Let the filling cool slightly.

2. Assemble the Borek:

   • Preheat your oven to 350°F (175°C).
   • Grease a baking dish with melted butter.
   • Lay one sheet of phyllo dough in the baking dish, letting the edges overhang. Brush with melted butter.
   • Repeat with two more sheets, brushing each layer with butter.
   • Spread the meat filling evenly over the dough.
   • Cover with the remaining three sheets of phyllo dough, brushing each layer with butter.
   • Fold the overhanging edges of the bottom layers over the top, creating a sealed border. Brush with butter.

3. Egg Wash and Baking:

   • In a small bowl, whisk together the egg and milk or yogurt.
   • Brush the top of the borek with the egg wash.
   • Using a sharp knife, score the top layer into squares or diamonds.
   • Bake in the preheated oven for 30-40 minutes, or until golden brown and crispy.

4. Serve:

   • Let the borek cool slightly before cutting along the scored lines.
   • Serve warm and enjoy!

Tips for Perfection:

• Don’t skip the butter: Brushing each layer with butter is crucial for achieving that flaky texture.
• Cool the filling: Make sure the meat filling is not too hot when you spread it on the dough to prevent the dough from becoming soggy.
• Score before baking: Scoring the top layer before baking helps to release steam and prevents the borek from puffing up too much.

Recipe 2: Lazy Day Acmasi Kiymali Borek (Using Store-Bought Yufka)

Okay, so maybe you're short on time but still craving that Acmasi Kiymali Borek goodness. This recipe is your lifesaver! Using store-bought yufka (phyllo dough) cuts down on prep time without sacrificing flavor.

Ingredients:

• 4-5 sheets of store-bought yufka (phyllo dough)
• 300g ground beef or lamb
• 1 medium onion, finely chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
• 2 tablespoons chopped fresh parsley
• For the Sauce:
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 egg

Instructions:

1. Prepare the Filling:

   • Heat olive oil in a pan, add chopped onions and saute till translucent.
   • Add ground meat and cook till browned. Drain excess fat.
   • Season with salt, pepper and red pepper flakes. Mix well. Turn off the heat and stir in parsley.

2. Prepare the Sauce:

   • In a bowl, whisk together milk, vegetable oil, and egg until well combined.

3. Assemble the Borek:

   • Preheat the oven to 180°C (350°F).
   • Lightly grease a baking dish.
   • Place a sheet of yufka in the dish, letting the edges hang over. Brush with the sauce.
   • Crumple another sheet of yufka and spread it over the first one. Drizzle with sauce.
   • Spread the meat mixture evenly over the yufka.
   • Crumple another sheet of yufka and spread over the meat. Drizzle with sauce.
   • Cover with the remaining sheet of yufka, tucking the overhanging edges of the first sheet over the top.
   • Pour the remaining sauce over the borek.

4. Bake:

   • Bake for 30-35 minutes or until golden brown and crispy.

Tips and Tricks:

• Yufka handling: Store-bought yufka can dry out quickly, so keep it covered with a damp cloth while you’re working.
• Sauce is key: Don’t skimp on the sauce; it keeps the borek moist and adds flavor.

Recipe 3: Vegetarian Acmasi Borek (Spinach and Feta)

Hey, meat-lovers! Want to mix it up or have vegetarian friends coming over? This spinach and feta Acmasi Borek is a fantastic alternative. It's light, flavorful, and just as satisfying.

Ingredients:

• 6 sheets of phyllo dough (yufka)
• 500g fresh spinach, washed and chopped
• 200g feta cheese, crumbled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• For the Egg Wash:
  • 1 egg
  • 2 tablespoons milk or yogurt
• Melted butter for brushing

Instructions:

1. Prepare the Filling:

   • Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook until softened.
   • Add the chopped spinach and cook until it wilts. Drain any excess liquid.
   • Remove from heat and stir in the crumbled feta cheese, nutmeg, salt, and pepper. Let the filling cool slightly.

2. Assemble the Borek:

   • Preheat your oven to 350°F (175°C).
   • Grease a baking dish with melted butter.
   • Lay one sheet of phyllo dough in the baking dish, letting the edges overhang. Brush with melted butter.
   • Repeat with two more sheets, brushing each layer with butter.
   • Spread the spinach and feta filling evenly over the dough.
   • Cover with the remaining three sheets of phyllo dough, brushing each layer with butter.
   • Fold the overhanging edges of the bottom layers over the top, creating a sealed border. Brush with butter.

3. Egg Wash and Baking:

   • In a small bowl, whisk together the egg and milk or yogurt.
   • Brush the top of the borek with the egg wash.
   • Using a sharp knife, score the top layer into squares or diamonds.
   • Bake in the preheated oven for 30-40 minutes, or until golden brown and crispy.

4. Serve:

   • Let the borek cool slightly before cutting along the scored lines.
   • Serve warm and enjoy!

Tips for a Delicious Vegetarian Borek:

• Drain the spinach well: Excess moisture can make the borek soggy.
• Use good quality feta: The flavor of the feta cheese will shine through, so choose a good one.
• Don’t over-spice: A little nutmeg goes a long way in complementing the spinach and feta.

Serving Suggestions

Acmasi Kiymali Borek is fantastic on its own, but here are some serving suggestions to take it to the next level:

• With Yogurt: A dollop of plain yogurt adds a cool and creamy contrast to the savory borek.
• With Salad: A fresh green salad with a light vinaigrette complements the richness of the borek.
• With Tea or Coffee: Perfect for breakfast or brunch.
• As an Appetizer: Cut into small squares and serve as a party snack.

Conclusion

So there you have it, folks! Three delicious and easy Acmasi Kiymali Borek recipes to try at home. Whether you’re in the mood for the classic ground meat filling or want to try a vegetarian twist with spinach and feta, there’s something here for everyone. Get in the kitchen, get creative, and enjoy the process. Happy baking, and afiyet olsun (bon appétit)!