Rice Paper Börek with Ground Meat and Kashar Cheese

Instructions

1. Step 1

   Heat the oven to 180°C. Line a baking tray.

   Cookware: baking tray, oven

2. Step 2

   Heat the vegetable oil in a frying pan over medium heat. Add the ground meat and break it into small pieces while cooking until browned and its released liquid has evaporated.

   Timer: 8 min (fixed)

   Ingredients used: 400.0 gr Ground Beef, 45.0 ml Vegetable Oil

   Cookware: frying pan, wooden spoon

3. Step 3

   Add the diced onion and cook over medium heat until softened.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 piece Onion

   Cookware: frying pan, wooden spoon

4. Step 4

   Add the specified amount of the salt and the black pepper. Cook for 2 minutes, stirring, and verify that the meat has reached at least 71°C.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 7.5 gr Salt

   Cookware: frying pan, instant-read thermometer, wooden spoon

5. Step 5

   Remove the pan from the heat and let the filling cool until warm rather than steaming hot.

   Timer: 10 min (fixed)

   Cookware: frying pan

6. Step 6

   Whisk the eggs, milk, and remaining salt in a wide mixing bowl until evenly combined.

   Timer: 2 min (fixed)

   Ingredients used: 4.0 piece Egg, 125.0 ml Milk, 2.5 gr Salt

   Cookware: mixing bowl, whisk

7. Step 7

   Dip the rice-paper sheets individually in the egg mixture just until flexible. Form three bases by arranging four softened sheets for each base with their edges generously overlapping.

   Timer: 6 min (fixed)

   Ingredients used: 12.0 piece Rice Paper

   Cookware: mixing bowl

8. Step 8

   Divide the cooked filling and grated kashar cheese evenly among the three bases, placing them near one edge. Fold in the sides, roll each base firmly, coil each roll into a spiral, and place it seam-side down on the baking tray.

   Timer: 10 min (fixed)

   Ingredients used: 150.0 gr Kashar Cheese

   Cookware: baking tray

9. Step 9

   Sprinkle the pastries evenly with the sesame and nigella seeds.

   Timer: 1 min (fixed)

   Ingredients used: 3.0 gr Nigella Seeds, 9.0 gr Sesame Seed

   Cookware: baking tray

10. Step 10

    Bake at 180°C until the rice paper is crisp and deeply golden and the centers reach 74°C.

    Timer: 40 min (fixed)

    Cookware: baking tray, instant-read thermometer, oven