Leğen börek (cornmeal pie with meat and bulgur filling)
Ingredients
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
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
- Diced lamb38%
- Milk24%
- Cornmeal19%
- Suet10%
- Bulgur 5%
- Onion 4%
- Olive oil 1%
Ingredients by weight, heaviest at the bottom.
Method
Soak the bulgur in hot water.
Dice the meat and the suet and fry them in a pan. When the meat is nearly done, add the chopped onion.
When the onion is cooked, add the bulgur and sauté for another 5-6 minutes. Turn off the heat and let the filling cool.
5 minKnead the cornmeal with the milk into a soft dough and divide it in two.
Roll out the first piece and lay it in a greased tray, then spread the cooled filling evenly on top. Roll out the second piece and cover the filling with it. Brush the top with olive oil, slice, and bake in the oven for 40-45 minutes until browned top and bottom. Serve hot.
40 minThe source gives no oven temperature.
Where this recipe comes from
From a published work: quantities come from Bircan Kalaycı Durdu, Fatma Emel Budakoğlu, Muğla Yemek Kitabı; the method is written in our own words.
- Bircan Kalaycı Durdu, Fatma Emel Budakoğlu, Muğla Yemek KitabıAccessed: November 4, 2026
Last changed: November 4, 2026
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