Crispy Turkish Spiced Beef Tray Borek

This Turkish Kıymalı Tepsi Böreği is a showstopper: layers of paper-thin yufka, soaked in a rich egg-and-butter wash, envelop a savory filling of spiced ground beef, sweet onions, and toasted pine nuts.

Baked until the top is deeply golden and shatteringly crisp, each bite gives way to tender, flaky pastry and a juicy, aromatic center. It's the kind of dish that fills the kitchen with an irresistible aroma and disappears quickly from the table.

Börek is a beloved Turkish pastry, and this tray version—tepsi böreği—is one of the most satisfying. The key lies in the technique: ruffling the yufka sheets so they create pockets of crispness, and soaking them generously with a sauce wash that includes mineral water, which helps the layers puff and turn golden.

The filling is simple but bold: ground beef cooked with onions, pine nuts, and pul biber, a Turkish chili flake that adds warmth without overwhelming heat. The result is a pastry that's crisp on top, tender within, and packed with savory flavor. This recipe brings the authentic taste of a Turkish grandmother's kitchen to your home.

Ingredients

Why this recipe works

The method of ruffling the yufka and brushing each layer with a sauce wash is what gives this börek its signature texture. The mineral water in the wash creates steam during baking, which lifts the layers and makes them shatteringly crisp. The generous amount of fat—olive oil and melted butter—ensures the pastry browns beautifully and stays moist inside.

Cooking the beef filling before assembling ensures that the meat is fully cooked and seasoned, and it allows excess moisture to evaporate, preventing a soggy bottom. The addition of pine nuts adds a subtle crunch and richness, while the pul biber provides a gentle heat that balances the savory beef. This layering of flavors and textures is what makes this börek so memorable.

Notes and substitutions

Yufka is a thin, round Turkish pastry dough, similar to phyllo but slightly thicker and more pliable. It's available in Middle Eastern markets or online.

If using phyllo, thaw it overnight in the refrigerator and keep it covered with a damp towel while working to prevent it from drying out. The sheets should be large enough to overlap in the tray, so trim them if needed.

Pul biber, also known as Aleppo pepper, is a mildly spicy chili flake with a fruity note. If you can't find it, use a mix of sweet paprika and a pinch of cayenne.

Nigella seeds, sometimes called çörek otu, are small black seeds with a slightly oniony flavor; they add a lovely visual contrast and a subtle crunch on top. If unavailable, sesame seeds or poppy seeds make a good substitute.

• Turkish yufka: Use 5 sheets of phyllo dough; thaw per package directions and keep covered with a damp towel.
• Pul biber: Substitute with 1/2 tsp Aleppo pepper plus 1/2 tsp sweet paprika for similar heat and color.
• Mineral water: Use sparkling water or club soda to add lightness to the wash.
• Nigella seeds: Use sesame seeds or poppy seeds if nigella seeds are unavailable.

Equipment

• Large round or rectangular baking tray (about 12 inches)
• Large skillet
• Mixing bowl
• Whisk
• Pastry brush
• Chef's knife