Hunters Pastry Recipe

 

Easy Hunters Pastry/Borek

How to Make Turkish Hunters Byrek (Avcı böreği)

In this post, we are going to share our very delicious, crispy and crunchy pastry with you. Its name is Hunters Pastry (in Turkish, we call it: Avcı Böreği, its pronunciation: AHV-jih boo'rek). It is ideal for either lunch or  tea party. It is originally from Canakkale city. But, you can find this pastry/byrek in patisseries, bakery shops or byrek shops very easily throughout the country. In Turkey, many different regions have their own special pastries/byrek, like Çanakkale city and its "Hunters pastry - Avcı Böreği". As you may know Turkey (Anatolia) has different regions and every region has their own version of the pastries/byrek, desserts, dishes, like changing some of the ingredients. That's why so many dishes change from one region to another. 

What is Turkish Byrek/Börek

Byrek/Börek are the much loved pastries and pies of all shapes and size that common in Anatolia (Turkey). Maybe you think that "What is Turkish Byrek/Börek?". Actually, Byrek/Bourek/Börek is a general term of Turkish for filled pastries. It is used throughout the Mediterreanen and Balkans regions in Europe very much. Foreexample: in Greece, it is called as (Bourek), in Italy, it is called (Pierogi), in Russia, it is called (Pirochk). The filling ingredient is often Spinach, cheese and other chopped vegetables such as parsley and mashed potatoes, often the dough is paper - thin Phyllo (yufka) layered, rolled or folded around the elements of byrek, then baked, fried or steamed. According to historians; Byrek/Börek is a traditional Turkish pastry that dates back to the Ottoman Empire.   

Turkish Style Hunters Byrek

Byrek/Börek is distinguished by variety and can often befound in these varieties at a "Byrek shop or Börek Shop" (in Turkish we call it: Börekçi) with spinach: ıspanaklı börek - spinach byrek, with everything: karışık börek - mix byrek (byrek with filling of cheese, meat and vegetables), with yellow cow's milk cheese: kaşar peynirli börek - yellow cow's milk cheese byrek , with ground lamb or beef: Kıymalı börek - ground meat byrek, with mashed potatoes: patatesli börek - potatoes byrek, with white sheep's milk cheese: peynirli börek - cheese byrek. 

How to Make Turkish Hunters Byrek (Avcı böreği)!

This Hunters Byrek is that kind of recipe that we are sure you will prepare more times. Because, they are; 

• Very nutritious, quick and easy to make, 
• Healthy, hearty, delicious, crispy and crunchy,
• Can be made with different fillings (ground meat-walnuts, chicken-walnuts, cheese-parsley-walnuts etc), 
• Can be served warm and cold, 
• A great finger food, the perfect snack for a party.  

It is extremely easy to do as you just have to put together all the ingredients in a bowl, mix until combined then cook mixture for a while and then thin yufka phyllo layered, rolled around the ingredients then bake. 

Ingredients: For pastry; we use Turkish Yufka, it is abit thicker
than the phyllo  

Ingredients: For filling; Ground meat, onions,
alittle olive oil and vegetable oil.

Ingredients: For filling; walnuts,
fine cracked wheat-bulgur and parsley.

Ingredients: For filling; salt, ground black pepper
and red pepper flakes 

Ingredients: For stuffing ; water and vegetable oil

Ingredients: For topping; 1 egg and cRumble bread

For filling: Chop your walnuts first

Then fry the walnuts with a little olive oil and vegetable oil

Fry roughly chopped with olive oil and vegetable 
oil for 2-3 minutes

Then add your ground meat in it

Then stir and fry the mixture for a while 

Meanwhile chop your onions 

Then add chopped onions and stir. At the same time
add salt and spices. Cook mixture 1-2 minutes and set aside

For stuffing: mix water and vegetable oil in a bowl

Then spread a dough sheet and run it all over with 
the mixture 

Then make same process on the second dough sheet
and cut the dough sheet 8 equal pieces 

Then place some ground meat and walnuts mixture
along sides  

Then fold the edges over and then roll it over

Then follow the same procedures for the other dough sheets

For topping: place crumble bread into another plate

Then crack the egg into water and oil mixture and whisk them 

Then dip the pastries into this liquid mixture first 

Then dip into bread crumbs and then place them 
into oven tray

Place all of them into the oven tray

Bake until golden brown in the oven preheated
to 190°C (375°F) 

Serve Hunters pastry while they are hot

A cup of tea goes well this pastry 

Recipe for Turkish Hunters Byrek (Avcı böreği)

This börek/byrek is eaten for breakfast, lunch for a snack, or packed and eaten cold on the road or in picnic. It is varied, versatile, delicious, inexpensive and, its vegetarian form is so unique.

Here it is our Turkish Hunters Byrek (Avcı böreği)'s recipe;   

Very good family favourite;

Serve: 8 servings (16 Pieces of pastry-byrek), Preparation Time: 15 minutes, Cooking Time: 20 minutes, Cuisine: Mediterranean & Anatolian Cuisines,

Ingredients: 

For Pastry-Byrek: 

• 6 pieces of dough sheets, (in this recipe we used Turkish Yufka: Yufka is thicker than the phyllo, Forexample 1 yufka = nearly 5 sheets of phyllo), 

For Filling:

• 300 gr Ground beef, (if you want, you can use lamb or others),
• 1 or 2 Normal size onion, choped,
• 2 Tablespoons vegetable oil,
• 1 Tablespoon olive oil,
• 1/3 Cup fine cracked wheat (Bulgur), (nearly 60 gr fine bulgur), 
• A Handful walnuts, roughly chopped, (nearly 1/2 Cup chopped walnuts),
• 1/2 Bunch of parsley, chopped, 
• 1/2 Teaspoon salt, red pepper flakes and ground black pepper to taste,

For Stuffing:

• 1 cup water, (nearly 200 ml),
• 1 cup of vegetable oil, (nearly 200 ml),

For Topping:

• 1 Egg, (beaten),
• 1 Cup crumble bread,

Preparation:

1. First of all, put your all ingredients on your kitchen container. For filling, stir fry the chopped walnuts with a little olive oil and vegetable oil for a while (2-3 minutes). Then, add ground meat and onion and continue to frying until their colour changes. (In the meantime, you can add some more oil, if needed). 
2. Meanwhile, dip the fine cracked wheat (bulgur) with hot water, make sure the water level is 1cm (nearly 0,5 inch) above the cracked wheat. Once you have fried the mixture of ground meat, onion and walnuts, add the wetted bulgur, chopped parsley, salt and spices (ground black pepper and red pepper flakes) and keep stirring for another 1-2 minutes, then turn off the heat and set aside. (If you wish, you can add some tomato paste in the stuffing with ground meat). 
3. For stuffing: mix the water and vegetable oil. Then, spread a dough sheet and run it all over with this mixture. Then, put a second dough sheet over it. Put more mixture again and cut the dough sheet into 8 equal parts. Then, place some ground meat and walnuts mixture along sides and fold the edges over. Then roll it over. Follow the same procedures for the other four dough sheets. 
4. For Topping: crack an egg into the mixture of water and oil and whisk it. And place bread crumbs in another plate. Then, dip the pastries into this liquid mixture first, then into the bread crumbs; then put them on the baking sheet. Bake until golden brown in the oven preheated to 190°C (nearly 375°F). 
5. Serve Hunters Byrek (Avcı böreği) while they are hot.

Enjoy! 

Please let us know how this "Turkish Hunters Byrek (Avcı böreği) Recipe" turns out for you in the comments. We are always so eager to hear from you.

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