Konya tandır (clay oven) börek
Ingredients
- 800 gWheat flour
- 400 gWater
- 42 gFresh yeast (compressed)
- 4 gSugar
- 6 gSalt
- 400 gSheep cheese
- 150 gOnion
- 200 gButter
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Wheat flour40%
- Sheep cheese20%
- Water20%
- Butter10%
- Onion7%
- Fresh yeast (compressed) 2%
- Salt 0%
- Sugar 0%
Ingredients by weight, heaviest at the bottom.
Method
In a bowl, mix the sugar and yeast into part of the lukewarm water (100 ml). Cover and wait.
15 minAdd the flour, salt and the rest of the water and knead a soft dough. Let it rest.
45 minMix the finely chopped onion with the cheese for the filling.
Divide the dough into 6 equal balls and roll each into a 20 cm round. Put about 90 g of filling in the middle and join the left and right edges on top. Stretch the börek to 25-27 cm.
Stick the börek to the inner wall of the hot tandır and wet the side facing the fire. Prick the top so it does not puff, and bake until golden.
10 minTake it out, cut along the seam while hot, drizzle melted butter inside and on top, and serve hot.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1397 (Konya Büyükşehir Belediyesi)Accessed: November 2, 2026
Last changed: November 1, 2026