Crispy Antakya Kaytaz Börek with Spiced Beef

Authentic Antakya Kaytaz Börek brings together the flakiest hand-stretched pastry and a juicy, spiced beef filling brightened with pomegranate molasses. The dough is rested in melted butter, then stretched paper-thin with your hands, folded into ribbons, and coiled into round discs.

Each bite offers a shatteringly crisp crust that gives way to a savory, sweet-tart center. This Turkish specialty is baked until blistered and golden, and it's best enjoyed warm with a glass of black tea. It's a showstopping dish that's surprisingly doable at home.

Kaytaz börek is a beloved street food from Antakya, Turkey, known for its impossibly thin, butter-laminated layers and bold, aromatic filling. The dough is stretched by hand until translucent, then folded and coiled to create countless crisp layers when baked.

The filling—minced beef, grated onion, tomato paste, black pepper, and pomegranate molasses—is pressed into the center and cooks into a juicy, glossy topping. This recipe captures the authentic method and flavors, so you can recreate the experience at home. Serve it hot from the oven for the ultimate crunch.

Ingredients

Why this recipe works

The dough is enriched with melted butter before resting, which tenderizes the gluten and makes the dough pliable enough to stretch paper-thin.

This technique, common in Turkish flatbreads, creates layers that separate and crisp beautifully during baking. The high oven temperature (390°F) quickly sets the pastry, producing a blistered, shatteringly crisp crust.

The filling balances richness and acidity: grated onion adds moisture, while pomegranate molasses contributes a sweet-tart glaze that caramelizes in the oven.

Coiling the stretched dough into discs creates a sturdy base that holds the filling without becoming soggy. The result is a harmonious contrast of textures and flavors in every bite.

Notes and substitutions

Use a good-quality pomegranate molasses for the best flavor; it should be thick and tangy, not overly sweet. If you can't find it, a mixture of balsamic vinegar and honey works as a substitute. The grated onion should be finely grated so it melts into the beef as it bakes.

This recipe uses active dry yeast, which needs to be proofed in warm water. If using instant yeast, you can skip the proofing step and mix it directly into the flour. The dough should be soft but not sticky; adjust with a little extra flour or water if needed. A baking sheet with a rim is ideal to catch any juices that bubble over.

• active dry yeast: instant yeast: use 1 3/4 tsp and mix directly into the flour, no need to proof in water.
• ground beef: ground lamb: swap in equal amount for a richer, more traditional flavor.
• pomegranate molasses: substitute with 2 tbsp balsamic vinegar plus 1 tsp honey for a similar sweet-tart note.
• all-purpose flour: bread flour: use the same amount, but expect a slightly chewier texture.

Equipment

• Large mixing bowl
• Baking sheet
• Parchment paper
• Rolling pin (optional)
• Pastry brush
• Chef's knife
• Cutting board