Authentic Antakya Kaytaz Borek with Flaky Pastry and Spiced Meat Tips, FAQ & printable recipe

Tips for success

To achieve the most authentic flavor, look for high-quality pomegranate molasses, which should be thick and dark. Avoid thin, syrup-like versions that are predominantly sugar, as they will not provide the necessary tartness.

The molasses acts as both a seasoning and a glaze, giving the meat a beautiful sheen and a depth of flavor that is characteristic of Antakya cuisine.

If you find that the dough is tearing while stretching, it usually means the dough needs more time to rest in the butter. Patience is key when working with this type of pastry.

Do not force the stretch; instead, move to another piece of dough and let the resistant one rest for a few extra minutes. This allows the gluten to relax further, making it much easier to work with.

Variations

• Spicy Lamb Borek: Substitute the ground beef with ground lamb for a richer, more traditional flavor profile. Add a teaspoon of red pepper flakes to the meat mixture for a spicy kick that complements the tart pomegranate molasses.
• Vegetarian Borek: Replace the ground beef with a mixture of finely chopped walnuts, sautéed spinach, and crumbled feta cheese. This version offers a delightful crunch from the nuts and a tangy, salty finish from the cheese.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days. Ensure they are fully cooled before storage.

Freezer

Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 1 month.

Reheat

Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes until crispy and hot throughout.

Store any leftover borek in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, keep them separated with parchment paper. Because of the butter content and meat filling, they are best consumed within this timeframe. Ensure they are completely cool before covering them to prevent condensation from making the pastry soggy.

You can prepare the dough and the meat filling a day in advance. Keep the dough balls submerged in butter in the refrigerator overnight, and store the meat mixture in a separate container.

When ready to bake, bring the dough to room temperature for about 30 minutes before stretching and assembling. This method saves significant time if you are planning to serve these for a weekend brunch or gathering.

Serving ideas

Serve the Kaytaz borek warm, straight from the oven, for the ultimate flaky experience. They are traditionally served alongside a cup of strong Turkish black tea, which provides a refreshing contrast to the richness of the pastry.

You may also offer a side of fresh vegetables, such as sliced cucumbers, tomatoes, and fresh parsley, to add a bright, crisp element to the meal.

These pastries are best enjoyed with your hands, which allows you to appreciate the texture of the crust. If serving as part of a larger spread, place them on a platter with a garnish of fresh herbs. The combination of the warm, savory meat and the crisp, buttery dough makes them a standout dish that is sure to be appreciated by guests at any time of day.

Frequently asked questions

Recipe card

Authentic Antakya Kaytaz Borek with Flaky Pastry and Spiced Meat

Prep 45 minCook 25 minRest 30 minTotal 1 h 40 minServes 8

Ingredients

• 4 cups all-purpose flour
• 1 1/2 cups warm water
• 1 tsp dry yeast
• 1 tsp kosher salt
• 1 cup melted butter
• 1 lb ground beef
• 1 cup grated onion
• 2 tbsp tomato paste
• 1 tbsp pomegranate molasses
• 1/4 tsp black pepper

Instructions

1. Combine the flour, warm water, dry yeast, and salt in a large bowl. Knead the mixture until it forms a soft, smooth dough. Divide the dough into equal balls and submerge them in a bowl of melted butter. Allow the dough to rest for at least 30 minutes to ensure it becomes pliable enough to stretch thin without tearing.
2. Take each butter-coated dough ball and gently stretch it paper-thin with your hands. Fold the stretched dough into layered ribbons, then coil each ribbon into a round, flat disc. Place the discs on a baking sheet and use your fingers to press down in the center of each, creating a small well or nest for the filling.
3. In a bowl, mix the ground beef, grated onion, tomato paste, black pepper, and pomegranate molasses until well combined. Spoon the mixture into the center of each prepared dough nest. Bake at 390°F (199°C) for 25 minutes, or until the pastry is golden brown and the ground beef is fully cooked to an internal temperature of 160°F (71°C).

Contains: gluten, milk

Estimated nutrition per serving

Calories

380

Protein

14.5 g

Carbohydrates

32 g

Fat

22 g

Fiber

1.5 g

Sugar

2 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.