Daha Kolayı Yok 🥰 Bu Böreği Herkes Yapar Hem Çok Lezzetli Hem Çok Pratik 👌

Herkese merhabalar.Kanalıma ve mutfağıma hoş geldiniz. Bugün sizlere kolay bir yöntemle hazırlayabileceğiniz el açması börek tarifi hazırladım. Hem çok kolay hemde çok lezzetli oluyor mutlaka deneyin sonucu merakla bekliyorum ☺️ 🤗

Kullandığım çay bardağımın ölçüsü 125 ml
Kullandığım su bardağımın ölçüsü 200 ml

Malzemeler
İç harcı için
1 çay bardağı sıvıyağ
350 gr kıyma
2 adet büyük boy kuru soğan
2 adet orta boy patates
2 çay kaşığı tuz
1 çay kaşığı pulbiber
Yarım çay kaşığı karabiber
Hamuru için
1 tatlı kaşığı toz maya
1 tatlı kaşığı toz şeker
1 su bardağı su
2 su bardağı süt
2 adet yumurta ( sarıları üzeri için)
7 buçuk su bardağı un
1 tatlı kaşığı tuz
Hamuru dinlendirip açmak için
80 gr tereyağı
1 çay bardağı sıvıyağ

#delicious #pratiktarifler #tarif #yummy #food #recipe #cookingchannel #börektarifleri
There’s no need to roll out any dough to make this börek. We’ll make layered, crispy böreks with a very easy method. Make this börek once, and you’ll never want to give it up. It’s a favorite börek in our house. So, let’s get to it. Let’s start by preparing the filling. I’ll use ground meat and potatoes for the filling. First, I heat half a cup of oil in a suitable pan and add two diced potatoes. After a quick stir, I transfer the potato pan to another pan and brown the ground meat. For the ground meat, I add half a cup of oil and 350 grams of ground meat to the pan and brown the ground meat thoroughly. I browned the ground meat thoroughly for about 4 minutes. Now I add two small , diced onions. I continue to brown them with the onions. After adding the onion , I sauté for about 7-8 minutes over medium heat, stirring occasionally. While sautéing the onion and ground meat, I continue to sauté the potatoes. Don’t forget to stir occasionally. So, we need to sauté each in separate pans. This way, it’s much more flavorful. The ground meat and onion are nicely sautéed. Now I’m adding the spices: red pepper flakes, black pepper, and salt. I’ll include the amounts in the instructions . Of course, you can increase or decrease the amount of spices and salt according to your taste . After adding the salt and spices, I sauté again for about a minute, and then I’ll add the sautéed potatoes to the ground meat. Meanwhile, I add a small amount of salt, red pepper flakes, and black pepper to the potatoes and season them as well. The potatoes are also nicely sautéed. Now I’ll combine the two and let them cool. We’ll use them after they’ve cooled. Definitely not while they’re hot. I highly recommend making the filling this way. Make it once, and it’ll be your favorite from now on. It’s truly amazing. Our filling is ready. While the filling is cooling, let’s start kneading the dough. For the dough, I combine 1 teaspoon of powdered yeast, 1 teaspoon of granulated sugar, 1 cup of water, and 2 cups of milk in a mixing bowl and mix well. Mix until the sugar and yeast dissolve. Then, I add the whites of 2 eggs. Set the yolks aside and use them for the topping. While setting the yolks aside, be sure to cover them so they don’t dry out. Add the eggs and mix well. Now, I’ll add the flour and salt. First, I add some of the flour and then 1 teaspoon of salt. Now, I’ll bring the dough together well with a spoon. I used a total of 7.5 cups of flour in this recipe. The amount of flour can vary. Please keep this in mind. The liquid absorption rate varies depending on the brand of flour you use . I can say this with confidence because I use a variety of flour brands . So, add most of the flour first . Gradually add the rest to adjust the dough consistency. After adding all the flour, I kneaded the dough by hand for about 7-8 minutes. The dough needs to be kneaded very well. And now my dough is ready. Now I’ll show you the consistency up close. The dough should be soft and slightly sticky. It shouldn’t be too runny. This consistency should be sufficient. After kneading the dough, I immediately prepare the butter. Because we’re not fermenting the dough at this stage, I add 80 grams of melted and cooled butter and 1 teaspoon of vegetable oil to a large baking tray and mix well. Then, I spread some of this butter on the counter and divide the dough into balls. My tea glass measures 125 ml. My water glass measures 200 ml. After transferring the dough to the counter, I gather it up well and divide it into 20 equal balls. You can adjust the dough to any size you like. You can make them larger or smaller if you like. I take a piece of dough the size of a tangerine, roll it in my palm, and set it aside. I made a total of 20 dough balls. After preparing all the dough balls, I immediately rolled them into balls. We’ll coat each piece of dough in the oil in the baking tray, arrange them in the tray, and let them rise, covered, for about half an hour . The rise time is only half an hour, by the way, and let’s not exceed half an hour. Because our dough is yeasted, if it sits too long, even though it’s oiled, all the dough will stick together and we’ll have difficulty separating it. So, after oiling it, let’s cover the tray and let it sit for only about 30 minutes. Then we’ll move on to rolling. I lightly rolled out each piece of dough and oiled it. I placed them on the tray. Now I cover them and let them sit at room temperature for about half an hour. If your environment is very warm, even 15-20 minutes will be enough. I let them sit for about half an hour. Even in half an hour, they rised beautifully. Now I set my tray aside. I pour some of the oil from the tray onto the counter and roll out the first piece of dough by hand. In the meantime, let’s cover the tray while it’s aside to prevent the dough from drying out. We won’t be using a rolling pin or rolling pin when rolling out the dough. Or rather, we won’t be using it while rolling it out. We’ll use it when rolling the dough, and this will create a wonderful pastry that looks like a sheet pan. After rolling out a pie plate-sized piece, I wrap the end of the dough around the rolling pin and gently pull the rolling pin until it’s rolling. We’ll roll it exactly like this. Since our filling is made with ground meat and potatoes, the dough might tear occasionally. No problem. Just continue rolling, smoothing it out. After we’ve finished filling, we’ll roll up the remaining dough and shape it beautifully. This way, those tears won’t be visible. We’ll pull the dough around the rolling pin, then pucker it up. Then, remove it from the rolling pin, pinch the ends together, and place it on a baking sheet lined with baking paper. Continue this process until all the pastry is used. By the way, I prepared the filling like this, but you can make this börek with any filling you like. If you’ve followed my recipe this far, I have a small favor to ask of you. If you like my recipes and find them helpful, please don’t forget to like and comment. You can also support me by subscribing to my channel for free and sharing my recipes with your loved ones. I strongly recommend making this börek using this filling, following the instructions I’ve given, and paying attention to the tips . It’s truly legendary. After I made this börek, many people have been blessed with it. I hope they all enjoy it, and I’m sure everyone who tried it loved it. I highly recommend it to you too. Make it once. I’m sure it will be your favorite börek from now on. I’m finished with my ground meat filling. I have four leftover pieces. I’ll immediately wrap them in grated kashar cheese. You can use any cheese you like here . I had kashar cheese on hand. I sprinkled it lightly and wrapped them in phyllo dough the same way. I prepared four of them with cheese like this. I prepared all the dough the same way and placed them on the baking sheets. It made two baking sheets in total . Now I’ll cover the baking sheets and let them rest for 20 minutes for the dough to rise. After 20 minutes, I prepared my first baking sheet. I had set two egg yolks aside. I added 1 tablespoon of oil to the egg yolks and mixed them well. Then, I brushed the egg yolk over the first baking sheet and baked it in a preheated oven at 180°C ( 350°F ) for about 35-40 minutes. Just before the first baking sheet was done, I prepared the second baking sheet and immediately put it in the oven. I took the first baking sheet out of the oven. I can’t tell you how delicious it is. You definitely need to try it. As I said, be sure to pay attention to the measurements. After preparing it this way, bring it to room temperature and store it in bags or containers in the freezer. You can take it out and warm it up and serve it whenever you like. I can’t tell you how delicious it is. It’s amazing. As I said, many people have had the chance to try it. Everyone who has tried it loved it. I’m sure you’ll love the taste too. Our portioned pastries are now ready to serve. They turned out truly delicious. The outside is crispy and flaky. The inside is layered and delicious. It’s a wonderful recipe. Definitely try this recipe. I’m eagerly awaiting the results. Today, I’ve reached the end of another recipe. Today, I’ve prepared a portion-sized börek recipe with a potato and ground meat filling. It’s handmade . I hope everyone who makes and tries this recipe enjoys it. I’m definitely looking forward to your feedback after you try it. Thank you for patiently listening to me this far . See you in my next recipe.

KAYNAK