Tandır böreği, layered börek with ground meat and tahini

Ingredients

• 1 tablespoon of dry yeast
• 1 glass of lukewarm water (or half water, half milk)
• 1 teaspoon of salt
• 1 teaspoon of sugar
• flour, as much as the dough requires
• A little melted butter or margarine
• 2 tablespoons of tahini
• 350 to 400 grams of ground meat
• 2 onions
• 2 tablespoons of oil
• salt, black pepper, flakes of chili pepper, dried mint
• 1 small handful of chopped parsley
• 1 egg
• sesame seeds

Mix the yeast and sugar with the warm water, and let it sit for about 10 minutes.

Pour this mixture into a mixing bowl, gradually add the salt and flour, and knead until you have a smooth dough that is easy to spread.

Melt the butter or margarine, remove from the heat, and stir in the tahini.

Divide the dough into three equal portions and roll them out. Brush each portion with the tahini mixture, roll it into a sausage shape, and then roll the sausage around itself in a snail shape.

Place the three snails in the refrigerator for about 20 minutes, while the butter hardens.

Meanwhile, finely chop the onions and sauté them in the oil. Add the ground meat; once it has browned slightly, season with salt and spices, and continue to cook.

Once the dish is removed from the heat, add the finely chopped parsley.

Carefully remove each pasta shell and flatten it with a rolling pin until it is the same size as the pan.

Place the first layer on a greased baking sheet and spread half of the filling evenly over it. Cover with the second layer, the remaining filling, and then the third layer.

Cut into squares, brush with beaten egg, and sprinkle with sesame seeds.

Bake in a preheated oven at approximately 200 °C for about 30 minutes, or until the top is golden brown.