Börek with Raw Meat Stuffing

Çiğ börek is certainly of ancient Asian origin. The Tatar Turks still make it to this day and theirs is the best way. It is easy to make and tasty.

The classic way is to stuff the börek with raw meat (some people call them “raw böreks”), but I prefer to cook it a little, as in this recipe, because the filling does not then make the dough soggy.

It can be served cold for picnics.