Recipe
To prepare the filling, approximately 500 grams of minced meat are sautéed in a pan. After removing from heat, salt, parsley, and black pepper are added, and the mixture is left to cool slightly. For the dough, flour, water, and salt are combined and kneaded until smooth. After resting for 10 minutes, the dough is divided into 40 walnut-sized portions (beze). To prevent drying, the dough pieces are kept covered with a clean, dry cloth throughout the preparation process. Each dough portion is rolled out to fit a special tray used exclusively for kasnak böreği, which has higher edges than a standard baking tray. The first sheet of dough is placed into the tray and brushed with melted butter and a small amount of vegetable oil. This process is repeated for the remaining 19 sheets. The other 20 dough sheets are also rolled out, oiled, and set aside. Once the filling has cooled, it is evenly spread over the 20 layered sheets in the tray. The remaining sheets are then arranged on top, with their edges intentionally extending beyond the tray. These overhanging edges are pinched and shaped by hand in a traditional “pinched” (cimcik) style. The top is brushed only with butter and a small amount of vegetable oil. No eggs are used in the preparation of this pastry. Historically, kasnak böreği was baked in neighborhood ovens fueled by wood fire, featuring domed interiors and brick bases. Today, it is commonly prepared in electric ovens at home. It continues to be made in the neighborhood oven operated by Kalecik Municipality, where residents often queue during busy times. Baking in this communal oven is traditionally carried out by women. Kasnak böreği was customarily prepared for weddings and shared according to the öndüç tradition—a reciprocal custom whereby a family who received kasnak böreği at a wedding would later prepare and offer the same dish in return. Although this practice was common in the past, it is now rarely observed at modern weddings. According to local tradition, kasnak böreği was served to Mustafa Kemal Atatürk during his visit to Kalecik at a mansion located at the entrance of the district. Upon tasting the pastry, Atatürk is said to have asked, “Who holds the recipe for this börek?” The hosts replied that the recipe belonged to them and that they would gladly prepare it for him whenever he visited. Since then, the pastry has been known as Kalecik Kasnak Böreği and was officially granted Geographical Indication (GI) status in 2020.