Fried Meat Pie (Ci Borek) Recipe 🥟 Turkish Relative of Empanada + Vegan and Vegetarian Options!

Did someone say Ci Borek? 🥟 We're bringing you a fantastic Turkish fried meat pie! With both meaty and vegan and vegetarian options, there's a version of this recipe to suit everyone. Ready to add some excitement to your table with this crispy delight? Let's begin! 💫 CHECK OUT OUR ETSY SHOP: https://www.etsy.com/shop/Refikadan JOIN: https://www.youtube.com/channel/UCONn... SUBSCRIBE: https://bit.ly/38QQ03R ►SUBSCRIBE ► ►► https://bit.ly/38QQ03R ►CHECK OUT OUR TURKISH CHANNEL ► ►► https://bit.ly/2EJ0NU3 ►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►► https://bit.ly/2G62xHD ►Our Etsy Store for International Shopping: https://www.etsy.com/shop/Refikadan ►Our Amazon Store for USA Shopping: https://amzn.to/3MMadOa ►To subscribe our Turkish channel: http://bit.ly/RefikaninYemekOkulu To follow what is happening in our kitchen and cooking school; ►Facebook:   / refikaninmut.  . ►Instagram:   / refikabirgul   ►Twitter:   / refikabirgul   ►Website: https://www.refikaninmutfagi.com ►The handcraft products that we use in our kitchen: https://goo.gl/0aKsMW Çi Börek (with beef) Recipe For the dough, 1 cup plain flour (150 g) ½ tablespoon baking powder 1 teaspoon salt 1 tablespoon yogurt 1 tablespoon butter (room temperature) 5 tablespoons water (75 ml) For the beef filling, (vegetarian and vegan options below) 200 gr ground beef 1.5 large onions 3 tablespoons (40ml) water 1 pinch salt 2 pinches of black pepper Olive oil (to deep fry, you can use any seed oil, as well) • First, mix 1 cup of plain flour, ½ teaspoon of baking powder, 1 teaspoon of salt, 1 tablespoon of yogurt, 1 tablespoon of room temperature butter and 5 tablespoons of water in a large bowl and knead for about 2-3 minutes. • Divide the dough into 4 equal balls. To get the perfect ball shape, place the dough on your one hand and with the other, make a dome shape and pressing the dough, roll it between your hands. For smaller portions you can divide the dough into 8, instead of 4. This would make it easier to handle the dough. • For the baking powder to work let the balls rest for 2-3 minutes. If they are going to rest longer, cover them with a damp cloth. • While waiting for the dough, you are ready to prepare the filling, for that, grate 1,5 big onions in a bowl and add 200 gr ground beef. • Add a pinch of salt, 2 pinches black pepper for seasoning and 3 tablespoons (40ml) water and mix until ingredients come together. • Add 1,5- 2 cm depth of olive oil to the pan and heat it. • To roll out the dough, dust the workbench, the rolling pin, and the ball with flour. Gently roll the dough out around 23-24 cm(or 12-13 cm for smaller portions.). • Try to give the dough a round shape. Then, remove the excess of flour. • Place around 2 tablespoons of beef mixture to the half of the dough and cover the other half onto it. • Press the edges tightly and make little folds along the edges to give its shape. This will also prevent any sort of opening up or leaking of oil into borek while frying. • Fry them about 3-4 minutes until they turn into golden brown. Do not flip them until one side gets the colour. You can baste the borek at regular intervals to harden the top. Avoid basting too much as this would reduce the heat of the oil. • For the borek to preserve its crispness, once taken out of the pan, it is best to place it in a sieve to let the excess of oil drip. Important Notes • To make vegetarian ci borek, fill the dough with the cheese of your choice, be it a melting type like kaşar (Turkish), mozzarella, young gouda or young cheddar, or feta, white cheese (Turkish). Around 40 g for each borek would do. • If you don’t have room temperature butter, you can heat it for about 5-10 seconds so that it is soft, but do not melt it. • Divide the dough into 4 equal balls. To get the perfect ball shape, place the dough on your one hand and with the other, make a dome shape and pressing the dough, roll it between your hands. For smaller portions you can divide the dough into 8, instead of 4. This would make it easier to handle the dough. • For the baking powder to work let the balls rest for 2-3 minutes. If they are going to rest longer, cover them with a damp cloth. • To roll out the dough, dust the workbench, the rolling pin, and the ball with flour. Gently roll the dough out around 23-24 cm(or 12-13 cm for smaller portions.). • Press the edges tightly and make little folds along the edges to give its shape. This will also prevent any sort of opening up or leaking of oil into borek while frying. • Do not flip them until one side gets the color. You can baste the borek at regular intervals to harden the top. Avoid basting too much as this would reduce the heat of the oil. • For the borek to preserve its crispness, once taken out of the pan, it is best to place it in a sieve to let the excess of oil drip. For the vegan ci borek recipe check out the comments ⬇️