Bohca Boregi (Bundle Pastry)


  • 4 1/2 cup Flour
  • 1 teaspoon Black Pepper
  • 1 1/2 tablespoon Salt
  • 1/2 cup Starch
  • 3/4 cup Oil
  • 1 Egg
  • 1 tablespoon Vinegar
  • 1 cup Water
  • 1 large Size Onion
  • 1 cup Ground Meat


Sift flour in a large bowl. Add salt; mix well. Make a hole in center. Add egg and vinegar. Blend in warm water and 1 1/2 tablespoons of oil gradually, mixing thoroughly. Knead for 7-8 minutes or until smooth to make medium soft dough Divide into 11 portions, 1 larger than the others. Shape into balls. Cover with a damp napkin. Let stand for 10 minutes.
For filling: Brown ground meat and finely chopped onion for 10 minutes or until meat is crumby; drain. Season with salt and pepper; mix. Set aside. Roll large ball into a circle 65 cm (26 1/2 inch), others into circles 60 cm (24 1/2 inch) in diameters, all 0,5 mm thick. Pack all layers on top of each other with larger one on bottom. Spread filling into an oblong 25×30 cm (10×12 inch) over top layer in center. Fold opposite edges of first sheet over filling on both sides. Keep folding one by one but little larger than previous one each time until sixth layer. Brush each layer with oil while folding. When fifth layer is folded like a bundle, turn bundled part up side down. Repeat it with remaining layers. Arrange on an oiled baking pan turning up side down again. Cut into 12 oblongs with a pizza cutter. Cut oblongs into triangles. Heat remaining oil. Sprinkle over böreks. Bake in a moderate oven for 30 minutes or until golden. Serve warm.

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