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Put a Fork In It: It's Börek!

In this episode, chef Scott Conant will show you how to make börek, a savory Turkish casserole dish. Its flaky yufka pastry sheets separate alternating layers of meat and a tangy custard-like filling for a delectable taste that is perfect for any family meal. Also featured, Charlyn Hilliman, Dean of Public Service Leadership at Capella University, who shares her favorite food traditions from her Guyanese culture, and Chef Kelston Bascom, who talks about how his catering business' success resulted from his hustle and drive.

Turkish Börek


TIME: 1 hour 30 minutes (20 minutes to cool/rest)


'FOOD FOR THOUGHT' SIDE DISH: A Bronx-based Caterer Shows How Hustle Pays Off

Turkish Börek


  • 4 tbsp. extra virgin olive oil
  • 1 large onion finely chopped
  • 2 lbs. ground beef
  • ½ cup canola or sunflower seed oil
  • ½ cup extra virgin olive oil
  • 4 large eggs
  • 1 pt. yogurt
  • 1 package yufka dough
  • 2 tbsp. nigella sativa (black cumin seeds)
  • kosher salt to taste
  • ground black pepper to taste


  1. In a heavy bottom pot, heat olive oil on medium heat. Add the onions, season with salt and pepper and cook, stirring frequently, until softened, about 10 minutes.
  2. Add the ground beef and season with salt and pepper, and cook for about 10 minutes until the meat is cooked through.
  3. Heat the oven to 350°F for convection oven, and 375°F for conventional oven.
  4. Lightly oil a 9x13 inch glass or copper baking dish.
  5. In a medium bowl, whisk the eggs with the yogurt, and both of the oils.
  6. Start building the layers in the baking dish by placing a layer of yufka dough, then ½ of the meat mixture, then another layer of yufka, then the egg/yogurt mixture (save about 2 to 3 tbsp. of the egg mixture to brush on top), another layer of yufka, other half of the meat mixture, and final layer of the yufka dough.
  7. Brush the top of the yufka dough with the reserved egg mixture, and top with nigella sativa (the black cumin seeds).
  8. Trim the overhanging yufka slightly, and tuck it under itself.
  9. Bake the börek in the oven for about 45 minutes (until it's golden brown on top and sizzling).
  10. Let the börek rest for about 20 minutes before cutting into squares and serving.


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Chef Scott Conant has frequently appeared on the Today Show, Good Morning America, and The Rachael Ray Show among others. He has been a recurring judge on Chopped for over ten years, which is consistently one of Food Network's highest rated programs as well as host of Best Baker in America seasons 2 and 3. Most recently, Scott became the host of Food Network’s dessert-themed spinoff, Chopped Sweets that premiered this past February. Scott Conant is a humble, passionate, and award-winning chef, business owner, husband, and father. For more about Scott Conant visit

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