Crispy Turkish Coiled Börek with Spiced Meat Tips, FAQ & printable recipe

Tips for success

For an extra-crisp crust, brush the börek with the butter-oil mixture twice: once before baking and once halfway through.

This adds more fat and helps the layers crisp evenly. If you prefer a softer crust, reduce the baking time by 5 minutes and skip the second brushing.

The dough can be rolled out on a lightly floured surface, but avoid using too much flour—it can make the dough tough.

Instead, oil your hands and the work surface lightly. If the dough springs back, let it rest for a few minutes before rolling again.

Variations

• Spinach and Feta: Replace the meat filling with a mixture of sautéed spinach, crumbled feta, and a pinch of nutmeg. Omit the meat and adjust salt accordingly.
• Potato and Onion: Use mashed potatoes seasoned with salt, pepper, and sautéed onions. This vegetarian version is hearty and satisfying.
• Lamb and Mint: Swap ground beef for ground lamb and add chopped fresh mint to the filling. The mint brightens the richness of the lamb.
• Spicy Chicken: Use ground chicken and add a teaspoon of red pepper flakes or harissa for heat. Cook the chicken thoroughly before filling.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until crisp.

Freezer

Freeze the unbaked assembled börek on a baking sheet until firm, then wrap tightly and freeze for up to 2 months. Bake from frozen, adding 10-15 minutes.

Reheat

Reheat slices in a 350°F oven for 5-7 minutes until hot and crisp.

Store leftover börek in an airtight container at room temperature for up to 2 days. To reheat, place in a 350°F oven for 5-7 minutes until crisp. Avoid microwaving, as it will make the crust soggy.

The dough and filling can be prepared a day in advance. Keep the dough balls in the butter-oil mixture in the refrigerator overnight, and the filling in a separate container.

Assemble and bake the next day, adding a few extra minutes to the baking time if starting from cold.

Serving ideas

Serve the börek warm, cut into wedges, alongside a glass of Turkish tea or a simple yogurt dip.

The crisp layers and savory filling are satisfying on their own, but a side of pickled vegetables or a fresh salad balances the richness.

For a brunch or appetizer, cut smaller wedges and serve as finger food. The börek also pairs well with a bowl of lentil soup or a tomato-based stew. Leftovers can be enjoyed cold, though the crust is best when reheated.

Frequently asked questions

Recipe card

Crispy Turkish Coiled Börek with Spiced Meat

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

Ingredients

• 4 cups all-purpose flour
• 1 1/2 cups water
• 1 tsp active dry yeast
• 1 tbsp kosher salt
• 1/2 cup melted butter mixed with olive oil
• 1 lb ground beef
• 1 medium onion, finely chopped
• 1 tsp Turkish spice blend (like baharat)
• 1/2 tsp salt
• 1 large egg, beaten for egg wash

Instructions

1. In a large bowl, combine the flour, water, yeast, and salt. Mix until a soft dough forms. Knead on a lightly floured surface for about 5 minutes until smooth and elastic. Divide the dough into 8 equal balls. Place them in a dish with the melted butter-oil mixture, turning to coat. Cover and let rest for 30 minutes.
2. While the dough rests, cook the ground beef in a skillet over medium heat, breaking it up. Add the onion and cook until softened and the meat is browned. Stir in the spice blend and salt. Remove from heat and let cool completely.
3. On a lightly floured surface, roll one dough ball into a very thin rectangle, about 1/16-inch thick. Spread a thin layer of the cooled meat filling along the length of the dough. Roll it up tightly into a long, thin cylinder. Repeat with the remaining dough balls.
4. Lightly oil a baking sheet. Starting at the center, wind one dough cylinder into a tight spiral. Attach the next cylinder by pressing the ends together and continue winding outward to form a large coil. Repeat until all the dough is used, making one large spiral.
5. Brush the top of the coiled börek with the remaining butter-oil mixture, then brush with the beaten egg. Bake at 390°F (200°C) for 30 minutes, until deep golden brown and crisp.
6. Let the börek cool on the baking sheet for at least 10 minutes before cutting. Serve warm with Turkish tea, if desired.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

45 g

Fat

18 g

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