TANDOOR PASTRY

Kayseri Tandır Böreği is made by layering hand-rolled phyllo sheets with a tahini-based mixture and filling each layer with a savory ground meat mixture before baking. The börek, traditionally made with three layers of dough, is sprinkled with water after baking and covered with a cloth to soften the crust. It is then cut into square portions and consumed fresh on the same day.

In the past, when homes didn’t have ovens, this börek was baked in neighborhood bakeries or tandır (clay ovens), giving the dish its name. Kayseri Tandır Böreği holds a significant place in Kayseri’s culinary culture. Its preparation—especially the dough rolling process—requires considerable skill, making it a specialty tied to its geographic region.

Because of its traditional preparation method and historical background, Kayseri Tandır Böreği is recognized as a product with geographical indication, meaning all production steps must occur within the designated region.

Kayseri Tandır Böreği is made by layering hand-rolled phyllo sheets with a tahini-based mixture and filling each layer with a savory ground meat mixture before baking. The börek, traditionally made with three layers of dough, is sprinkled with water after baking and covered with a cloth to soften the crust. It is then cut into square portions and consumed fresh on the same day.

RECIPE:

1. Place all dough ingredients in a bowl.
2. Gradually add water and knead into a dough softer than an earlobe (a traditional Turkish reference for soft dough).
3. While the dough rests, melt margarine and butter in a pan.
4. Turn off the heat and mix in the tahini until fully combined.
5. Roll out the entire dough on the counter until very thin.
6. Spread the tahini-butter mixture evenly over the dough.
7. Let the dough rest for 10–15 minutes to allow the mixture to set.
8. Make a small hole in the center and roll the dough outward from the middle.
9. Fold in the outer edges toward the center and seal them together.
10. After another 10–15 minutes of rest, cut and stretch the dough gently.
11. Roll into 3 equal-sized logs, wrap, and refrigerate for 1 hour.
12. Meanwhile, for the filling: finely chop the onion and sauté it in olive oil.
13. Add ground meat and cook until all the liquid evaporates.
14. Season with salt and pepper, then stir in chopped parsley and remove from heat.
15. Take the first dough roll, dust the surface with flour, and roll it out to the size of a baking tray.
16. Place it into a greased tray.
17. Spread half of the meat filling over it.
18. Roll out the second dough and place it over the first. Spread the remaining meat mixture.
19. Roll out the final dough and place it on top. (If the dough shrinks, gently stretch it by hand. You can trim any excess from the edges and use it to patch corners.)
20. Crack an egg on top and spread it evenly. Generously sprinkle sesame and nigella seeds. Bake at 200°C (390°F) until golden brown.

Enjoy this traditional Kayseri specialty!