How to cook
For the dough, beat 1 egg with a teaspoon of salt. Mix it with water and oil. In a bowl sift the flour and make a well in the middle, in which you can pour the liquid mixture and a spoonful of vinegar.
Knead a smooth and elastic dough and put it in a floured bowl or bag. Leave it for 2-3 hours at room temperature and then overnight in the refrigerator.
This way gluten bonds are formed without a leavening agent in the dough. I use a special flour for savory pies and I don't know if it's from it, or that the same would happen with any flour.
The next day, take out the dough and leave it at room temperature for at least an hour - as it is in a bowl or bag.
Meanwhile, prepare the filling for the borek.
Chop the leeks and peel and grate the potatoes.
Stew the two vegetables in the oil, until they soften and then and so that the leeks don't burn, pour about 2/5 cup (100 ml) in two portions. This way, the grated potatoes will soften perfectly.
Add the minced meat, salt, black pepper, paprika and if necessary, a little more water. Stir, until the minced meat crumbles and changes its color.
Leave the filling to cool.
Divide the dough into 7 equal balls. Roll each of them out onto a well-floured worktop into a thin, translucent crust. This is the most difficult part of making the borek, but even if you have no experience, if you have sprinkled the worktop well with flour, you will easily roll out the fine crusts.
If using the special pastry flour, it makes it even easier, as it gives elasticity to the dough and is difficult to tear.
Brush each crust with the beaten egg with milk and a little salt and distribute the filling evenly.
Roll into a roll, then arrange in a greased tray in a spiral.
When you have shaped your borek, grease it very well with soft butter and leave it for 20 minutes.
Bake the Turkish borek with minced meat in a preheated oven at 360°F (180°C), until it aquires a golden brown color.
Eat it with a glass of ayran.
Enjoy your meal!