Kıymalı Börek (Киймалы бёрек)

Mix flour, water, dry yeast, and salt together. Knead a soft dough. Add the last cup of flour gradually—different flours absorb water differently.

Cover the dough and let it rest for 10 minutes.

Divide the dough into 9 equal pieces, shape them into balls, cover, and let them rest for another 30 minutes.

Finely chop the onion and sauté it in vegetable oil until soft. Add the ground meat and cook until done. Stir in black pepper, cumin, paprika, and salt. Mix well, remove from heat, and let cool.

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

Roll out each rested ball of dough with a rolling pin and a light dusting of flour as thin as you can get it.

Brush the dough sheet with the oil mixture, cut it into strips about 4 fingers wide, and stack the strips on top of each other.

Gently stretch the stacked strips with your hands, roll them up into a spiral, place the meat filling inside, and seal.

Transfer the pieces to a baking sheet, cover, and let rest for 40 minutes.

Brush the börek with egg yolk.