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Erzurum tatar böreği (boiled dough triangles with garlic yogurt and mince)

Serves 4Official

Ingredients

  • 400 gWheat flour
  • 50 gEgg
  • 8 gSalt step 1
  • 360 gWater step 1
  • 2,000 gWater step 4
  • 6 gSalt step 4
  • 500 gYogurt
  • 9 gGarlic
  • 150 gButter
  • 5 gRed pepper flakes
  • 2 gSalt step 6
  • 300 gGround beef
  • 27.4 gOlive oil
  • 75 gParsley
  • 7 gGround black pepper
  • 5 gSalt step 7

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Water60%
  2. Yogurt13%
  3. Wheat flour10%
  4. Ground beef8%
  5. Butter 4%
  6. Parsley 2%
  7. Egg 1%
  8. Olive oil 1%
  9. Salt 1%
  10. Garlic 0%
  11. Ground black pepper 0%
  12. Red pepper flakes 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Mix the flour, egg and salt in a bowl. Add the water a little at a time and knead the dough.

  2. Divide the dough into 5 balls. Roll each out on a floured counter to 2 cm thick and cut into strips at least 5 cm wide. Cut the strips into triangles of about 5x3x3 cm and dust with flour.

  3. Spread the triangles out without touching and let them dry at room temperature for about 24 hours.

    24 h

  4. Bring the water and salt to a boil in a large pot. Add the triangles and boil for about 15 minutes.

    15 min

  5. Stir the grated garlic into the yogurt.

  6. Heat the butter in a pan and add the chili flakes and salt.

  7. In another pan, fry the mince in olive oil. Add the finely chopped parsley, black pepper and salt and fry for 1 more minute.

  8. Drain the dough and put it on a plate. Spoon over the garlic yogurt, the mince sauce and the chili butter in that order and serve hot.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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