Crispy Turkish Kıymalı Tepsi Böreği with Spiced Beef Tips, FAQ & printable recipe

Tips for success

For the crispiest results, serve the börek within 30 minutes of baking. If you need to keep it warm, place it in a low oven (200°F) for up to an hour—this will help maintain the crunch.

When slicing, use a sharp chef's knife and cut with a gentle sawing motion to avoid crushing the delicate layers.

To reheat leftovers, place them on a baking sheet in a 350°F (175°C) oven for 5-7 minutes, or until heated through and crisp again.

Avoid microwaving, as it will make the pastry soggy. If the börek has been refrigerated, let it come to room temperature for about 15 minutes before reheating.

Variations

• Lamb and Mint: Swap the ground beef for ground lamb and add 2 tablespoons of chopped fresh mint to the filling along with the parsley. The mint adds a fresh, bright note that pairs well with the richness of the lamb.
• Spicy Sucuk: Replace half of the ground beef with sliced sucuk (Turkish sausage) and reduce the salt to 1/2 teaspoon. The sucuk adds a smoky, spicy depth that transforms the filling.
• Vegetarian: Omit the meat and increase the onions to 3, adding 2 cups of chopped spinach and 1 cup of crumbled feta cheese. Sauté the onions and pine nuts, then wilt the spinach, and mix with the feta. Season with black pepper and pul biber.
• Cheese and Herb: Replace the beef filling with a mixture of 2 cups of crumbled feta, 1 cup of shredded mozzarella, and 1/2 cup of chopped fresh dill. This makes a lighter, tangy börek that's perfect for breakfast or brunch.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness.

Freezer

Freeze the baked börek for up to 2 months. Wrap tightly in foil and place in a freezer bag. Thaw overnight in the fridge before reheating.

Reheat

Reheat frozen börek directly in a 350°F oven for 15-20 minutes, or until heated through and crisp.

Store leftover börek in an airtight container in the refrigerator for up to 3 days. To keep the layers crisp, place a paper towel in the container to absorb excess moisture. Reheat in the oven as described.

The börek can be assembled up to a day in advance and kept covered in the refrigerator.

When ready to bake, add a few extra minutes to the baking time since the dish will be cold. The sauce wash can also be prepared ahead and stored in the fridge for up to 2 days.

Serving ideas

Serve the börek warm, cut into squares or diamonds, as a main dish alongside a simple green salad or a bowl of yogurt.

It also makes a wonderful appetizer or meze when cut into smaller pieces. The rich, savory filling pairs beautifully with a crisp, refreshing salad.

For a complete Turkish meal, serve with a side of cacık (yogurt with cucumber and garlic) or a tomato and cucumber salad. The börek is also delicious with a squeeze of lemon juice over the top just before eating, which brightens the flavors.

Frequently asked questions

Recipe card

Crispy Turkish Kıymalı Tepsi Böreği with Spiced Beef

Prep 30 minCook 45 minTotal 1 h 15 minServes 8

Ingredients

• 5 sheets large Turkish yufka (or phyllo dough)
• 400 g ground beef
• 2 diced onions
• 1/4 cup pine nuts
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp pul biber (Aleppo pepper)
• 1/4 cup fresh parsley, chopped
• 2 large eggs
• 1 cup milk
• 1/2 cup mineral water
• 1/4 cup olive oil
• 1/4 cup unsalted butter, melted
• 1 tbsp nigella seeds

Instructions

1. Heat a large skillet over medium heat and add a splash of olive oil. Sauté the diced onions and pine nuts until the onions are translucent and the pine nuts are golden, about 5 minutes. Add the ground beef, breaking it up with a spoon. Season with black pepper, salt, and pul biber. Cook until the beef is browned and tender, about 8 minutes. Remove from heat and stir in the chopped parsley. Set aside to cool slightly.
2. In a mixing bowl, whisk together the eggs, milk, mineral water, olive oil, and melted butter until well combined and slightly frothy. Set aside.
3. Preheat the oven to 375°F (190°C). Brush the bottom and sides of a large round baking tray with olive oil. Place one yufka sheet in the tray, letting the edges hang over the sides. Drizzle a generous amount of the sauce wash over the sheet, using a pastry brush to coat it evenly. Repeat with two more sheets, each time soaking with the wash, and ruffle the sheets slightly to create folds.
4. Spread the cooked ground beef mixture evenly over the layered yufka, leaving a small border around the edges.
5. Place the remaining two yufka sheets over the filling, one at a time, soaking each with the sauce wash and ruffling them as before. Tuck the overhanging edges from the bottom layers inward to seal the börek. Pour any remaining sauce wash over the top, spreading it evenly.
6. Sprinkle the nigella seeds evenly over the top of the börek.
7. Place the tray in the preheated oven and bake for 35 minutes, or until the top is deep golden brown and puffed. The pastry should be crisp and shatter when tapped.
8. Remove the börek from the oven and let it rest for 5 minutes. Use a chef's knife to cut into squares or diamonds. Serve hot, breaking open a piece to reveal the steamy, savory layers.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

480

Protein

22 g

Carbohydrates

32 g

Fat

29 g

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