How to cook
Cook the rice in boiling salted water, stew the ground beef in a pan with 2 tablespoons of oil. Once the mince is fried, add the onion and fry for 5 minutes. With the stove turned off, mix with the rice, black pepper and salt and mix.
In a large bowl or tray, mix all the dough products - flour, water, mehlepi (traditional Turkish spice), yeast, salt and sugar. Knead with your hands until you get a soft dough. Cover with a light cloth and allow it to rise for about 2 hours to double its volume.
Then knead again and divide it into 4 equal size balls. Roll out into the thinnest possible sheets, add flour regularly. The diameter of the sheets should be about 15 3/4″ (40 cm).
On the first rolled out sheet, distribute half the filling, formed into balls, in about 10-11 points at equal distances. Place the second rolled out sheet on top. Using a knife, cut same sized pies around the stuffing. Then repeat with the remaining sheets. When all the pies are ready, start to fry them in preheated oil.
Turn the rice and minced meat pies (burek) occasionally, until evenly browned. Drain them on paper towels.