Ground Meat Rolls (Kıymalı Rulo Börek)

  • Ready in: 1 hour 15 minutes
  • Serves: 4
  • Complexity: very easy
  • kcal: 336
Ground Meat Rolls (Kıymalı Rulo Börek)


  • DOUGH:--
  • ½ cup luke warm water
  • 1 tsp yeast
  • ½ tsp sugar
  • 2½ cups flour
  • ½ cup milk
  • ½ cup rice bran oil
  • 1 tsp SIDS SALT & PEPPER
  • yolk of one egg
  • black seeds or sesame seeds
  • 3 tbsp rice bran oil
  • 2 onions, fine chopped
  • 500 g ground beef
  • ½ cup walnuts, fine chopped
  • 1 tsp SIDS SALT & PEPPER
  • ¼ tsp cinnamon
  • ½ tsp cumin


  1. Mix yeast, sugar and water with a spoon in a bowl and let it dissolve for 15-20 minutes. Yeast will rise.
    In a frypan heat cook beef, stirring constantly until it soaks its juice and with no lumps. Add 3 tbsp oil and onions to ground meat and stir until onion is cooked. Turn it off and add walnut, cumin, cinnamon and
    Sift flour into the bowl of yeast. Add milk, SIDS SALT & PEPPER and oil. Add flour as necessary to make dough easy to handle. Dough should not stick to your hands. Let the dough sit in the bowl in a warmer place to rise twice its size. After it rises, divide the dough into two. With a little bit of oil and your hands make each piece into a 40x 40 cm circle. Don't worry - it doesn't need to be a perfect shape. Place the half of the stuffing on your first circle-ish dough. Roll the dough like a cigarette without squeezing it too hard. Do the same for the second dough. Brush egg yolk on each and sprinkle black or sesame seeds.
    Bake at 190oC until golden brown like a loaf of bread.

    Slice on the diagonal and serve.