Berek, a Turkish meatpie

 OMG.

This is My Absolute ALL~time EVER Favorite Turkish Dish.

Berek;

a Turkish Meatpie.

The Turkish Mother is the Best when it comes to making it too.

and now, 

it is Mine!

It's not complicated, but does take a bit of time.

Worth it!

Let's just jump right in.

Ingredients:

1 1/2 pds ground meat

1 medium onion, chopped {more than diced, less than finely chopped}

1/3 cup {italian} parsley, chopped

1/2 tsp salt

1/2 tsp pepper

*************

1 1/2 cups milk

1 stick of butter

1 egg

1/2 tsp salt

1/4 to 1/2 tsp pepper

*************

1 egg yolk

1 pack Yufkay {dough}, split

A whisk

A 13 x 9 pan

Preheat over to approx *370

Brown the ground meat.

Add the chopped onion to the browning meat; 
cook until wilted, not browned.

Add the salt and pepper, cook for a few minutes to meld flavor, 
then drain.

 

 

Warm the milk;

pour butter into milk while whisking 
{save a little butter for the top; approx 1/4 cup} 

then whisk egg into the mixture.

 

Mix the parsley into the meat & onion mixture.

Spray the pan generously with Pam.

Mix the egg yolk into the saved butter; whisk.

Open the package of dough.

Separate the triangles and start layering the side FIRST.

We used 6 triangles for the side. 

Don't over lap to much. You're only going to do on layer on the sides; when You layer the bottom it will build up and take care of the sides.

Next, layer the bottom. 

Put the first layer down, and spoon about 2 Tbls of the milk mixture on to the dough and brush to cover.
STIR MILK MIXTURE EVERY TIME BEFORE YOU BRUSH.
Do not do the sides.



You will do every layer like this. 
Dough; milk mixure.

We did 5 layers {of 3 triangles} on the  bottom

{2 whole triangles, 1 split}

Now add the ground meat mixture.
{meat mixture should not be hot; warm, but not hot}

Pour about 6 Tbls. of milk mixture over meat.

Start layering the top.

Same as the bottom layer.

Dough; milk mixture.

Pierce top {to the middle of the top layer of dough, not to meat}

Brush with eggyolk/butter mixture.

Cook for 45 mins.

Watch for a golden crispy color and texture.

 

Let cool;

Put on kettle, make some tea, and grab a generous serving.

Accompanied perfectly by a good book.

{try experimenting with added ingredients like feta cheese}