Eskişehir’s famous specialty: A recipe for perfectly crisp çi börek

Crisp pastry and a juicy minced-meat filling make çi börek one of Eskişehir cuisine’s best-known specialties. The dish can also be prepared at home with a straightforward set of ingredients and carefully measured steps.

For the dough, combine four cups of flour with 1.5 cups of water, a teaspoon of salt and a tablespoon of vinegar. Add the water gradually and knead until the dough becomes medium-firm and does not stick to the hands. Cover it and let it rest for about 20 to 30 minutes.

While the dough rests, prepare the filling with 300 grams of moderately fatty minced meat, one onion, salt and black pepper. Add half a tea glass of water and mix thoroughly to give the filling a juicier texture.

Divide the rested dough into equal-sized portions and roll each one thinly on a floured surface. Spread a thin layer of filling over one half, fold the other half over it and press the edges firmly closed. Fry the börek in hot vegetable oil until both sides turn golden, drain the excess oil on paper towels and serve hot.