Nuriye's Recipe: Şır Börek (Çibörek)

The şır börek recipe you provided uses an easy dough prepared with half a packet of yeast and left to rest for 30 minutes. Although the ingredients for şır börek are simple, the thinness of the dough, the way the minced meat is spread across the dough, and the way the edges are sealed will elevate the taste to the highest level. By the time the ayran is prepared and the salad is served, some of the börek will already be shared; as you can see, it's a very easy recipe. We are sure you will love this yeast-based dough recipe among the various types of çibörek.

The key things to pay attention to when making şır börek (a type of Turkish pastry) are essentially the rolling and frying stages. Roll out the dough to an even thickness, and don't leave the filling in a thick mass. Enjoy!

How many calories are in Şır Börek (Çibörek):

520/kcal

For Şır Börek (Çibörek):

• 1.5 cups of lukewarm water
• 1/2 packet of dry yeast
• 1 teaspoon of salt
• 1 teaspoon of powdered sugar
• 3.5 cups of flour
• 2-3 cups of cooking oil (for frying)

For the filling of Şır Börek (Çibörek):

• 300 grams of ground beef
• 1 onion
• 1 pinch of salt
• 1 pinch of black pepper

The Secret to Making Şır Börek (Çibörek) Recipe

• Mix the grated onion thoroughly with the minced meat.
• Spread the filling evenly over the rolled-out dough.
• Do not leave mortar around the edges.
• Sprinkle as much flour as needed on the counter while rolling out the dough.

How to Make Şır Börek (Çibörek)?

• For the şır börek, in a deep mixing bowl, combine 1.5 cups of lukewarm water, half a packet of yeast, and 1 teaspoon of granulated sugar, stirring until the yeast is activated. Gradually add 1 teaspoon of salt and about 3.5 cups of flour, kneading until you have a dough that doesn't stick to your hands. Cover the dough with a clean cloth and let it rest for about half an hour to rise.
• While the dough is rising, prepare the filling: In a bowl, combine 300 grams of ground meat, 1 grated onion (with the excess water slightly squeezed out), and a pinch of salt and pepper to taste. Mix all the ingredients well until combined. Gently deflate the risen dough and form balls slightly smaller than a tangerine. On a lightly floured surface, roll out each ball with a rolling pin to a circle about a hand's width in size (about the size of a dessert plate).
• Spread a thin layer of the prepared meat filling onto half of the rolled-out dough. Fold the remaining dough over the filling to form a crescent shape. Press the edges firmly with your fingertips to prevent them from opening during baking.
• Heat 2-3 cups of vegetable oil in a large, deep pan. Add the prepared pastries to the hot oil and fry them on both sides until golden brown and puffy.
• Remove the fried pastries to a plate lined with paper towels to drain excess oil, and serve hot. Your şır börek is ready. Enjoy!

Cooking Suggestions for Şır Börek (Çibörek) Recipe

• Fry the pastries in hot oil until golden brown on both sides. If the outside browns too quickly, reduce the heat slightly.
• The minced meat inside also needs to be cooked. It's worth remembering that the safe internal temperature for minced meat is 71°C.

Serving Suggestion for Şır Börek (Çibörek) Recipe

• Let the browned pastries cool briefly on paper towels before serving them hot.
• Instead of stacking them on top of each other in a large dish, you can place them side by side.

What are the most common mistakes made when making Şır Börek?

• Roll out the dough thickly.
• To pile the minced meat mixture in one spot.

Which oil is best used in the Şır Börek recipe?

For frying, you can use refined sunflower oil, which doesn't have a strong flavor.

Which region does Şır Börek belong to?

Şır börek is a Crimean Tatar dish. In Türkiye, it is particularly associated with Eskişehir.

What sauces are served with Şır Börek?

The minced meat filling is so delicious that it doesn't need sauce. However, you can serve it with garlic yogurt or tomato sauce.