Golden coiled yufka börek with minced beef filling and sesame and nigella seeds

Last updated: 18 October 2026

Coiled Beef Börek

Name: Coiled Beef Börek
Prep time: 35 min
Cook time: 1 h
Total time: 2 h 5 min
Yield: 8
Cuisine: Turkish
Ingredients: 5 Yufka sheets (wheat, large, thin, round); 1 lb Beef (raw, ground); 2 Onions, finely chopped; 1 Pepper (green), deseeded and finely chopped; 2 tbsp Olive oil, for the filling; 1 tsp Turkish red pepper flakes; 1 tsp Table salt, or less to taste; Pepper (black, ground), to taste; ¾ cup (200 g) Yogurt (plain, unstrained); 2 Eggs; ½ cup Sunflower oil, for the wash and tray; 1 tsp Sesame seeds; 1 tsp Nigella seeds

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Kıymalı Kol Böreği

Golden coils of thin yufka filled with seasoned minced beef, onion and green pepper.

Prep: 35 min
Cook: 1 hr
Rest: 30 min
Total: 2 hr 5 min
Servings: 8

Ingredients

5 Yufka sheets (wheat, large, thin, round)
1 lb Beef (raw, ground)
2 Onions, finely chopped
1 Pepper (green), deseeded and finely chopped
2 tbsp Olive oil, for the filling
1 tsp Turkish red pepper flakes
1 tsp Table salt, or less to taste
Pepper (black, ground), to taste
¾ cup (200 g) Yogurt (plain, unstrained)
2 Eggs
½ cup Sunflower oil, for the wash and tray
1 tsp Sesame seeds
1 tsp Nigella seeds

Method

Soften onion and green pepper in the filling oil for 5 minutes. Add beef and cook for 8–10 minutes, breaking up lumps, until the filling is no longer wet. Stir in seasonings.
Ground beef reaches 160°F.
Spread the filling in a shallow dish and cool for 20 minutes. Heat the oven to 375°F.
Use a little of the measured wash oil to grease the tray. Whisk the rest with yogurt and eggs.
Cut each yufka sheet in half. Brush lightly with the wash, spread a narrow line of filling along the straight edge, tuck in the ends and roll into a loose rope. Coil the first rope at the tray center and arrange the others around it. Divide between trays if crowded.
Brush the top with the remaining wash and sprinkle with sesame and nigella. Bake for 35–45 minutes until deeply golden, crisp underneath and hot through the center. Rest 10 minutes before cutting. Refrigerate leftovers promptly in shallow containers, within 2 hours or 1 hour if the surroundings exceed 90°F.