Recipe
To prepare the filling for yazma börek, minced meat is first sautéed in oil in a pan and then set aside to cool. Water, yeast, and flour are combined, kneaded, and formed into a dough. The dough is rolled out into a single large sheet using a rolling pin and brushed with oil. The previously sautéed minced meat is spread onto the oiled dough, which is then rolled up and arranged in a spiral shape from the center of the baking tray inward. Egg yolk is brushed over the surface, and the pastry is baked in the oven. Traditionally, this pastry was prepared in copper trays, covered with flat lids, and cooked on a griddle. Hot embers from a previously lit hearth were placed on top of the lids to ensure that the upper surface was evenly cooked.