Crispy Triangular Meat Böreks

Combine the flour, water, dry yeast, and salt. Knead into a medium-soft dough: it should be neither too firm nor too soft.

Divide the dough into 5 portions, shape them into balls, cover, and let rest for 30 minutes.

Finely chop the onion and sauté in vegetable oil. Add the ground meat and cook, breaking up any lumps. Stir in the salt, black pepper, cumin, and paprika, remove from heat, and let cool completely.

Melt the butter or margarine and mix with the vegetable oil.

Roll out each dough ball, brush with the oil mixture, and fold.

Place the folded dough portions in the refrigerator for 30 minutes.

Roll each chilled portion into a square sheet and cut into strips about 4 fingers wide.

Place the meat filling at the edge of each strip and fold into a triangle.

Arrange the böreks on a baking sheet. Mix the egg yolk with 3 tablespoons of the oil mixture and brush the tops of the pastries.