Antalya-style serpme börek is a beloved delicacy with Protected Geographical Indication status, closely associated with Antalya, and favored both by locals and visitors alike. Its preparation method and unchanging flavor over the years set this börek apart from its counterparts.
Once known as "fıtır böreği," this börek is known to have been historically distributed during Ramadan as part of the fitrah (charity) tradition, made and given out by local residents as alms. Today, it's prepared each morning by skilled artisans using traditional methods and remains a flavor the local population can't do without, whether on weekdays or weekends.
Although younger generations still enjoy eating serpme börek, fewer people are choosing to learn the craft, so the number of masters continuing this trade is gradually decreasing. Belconti Resort Hotel prepares and serves the geographically-protected serpme börek of the Antalya region to its local and international guests, staying true to the original recipe. Guests who have never tasted such a delicious product before often become devoted fans after watching it being made live and serving themselves a portion.
Ingredients
10 cups hard wheat flour (approx. 650 g)
3 cups water
400 g ground beef (10% fat)
Black pepper
1 bunch parsley
5 medium onions
3 dessert spoons salt
200 g sunflower oil
300 g plain butter
Preparing the meat filling: Sauté the ground beef (10% fat) in a pan for 5 minutes. Sauté the chopped onions separately for 5 minutes, then combine and continue cooking together. Add salt and black pepper, then let cool.
Preparing the cheese filling: Place kashar cheese curd in a deep bowl. Add milk and mix, continuing to add milk until it reaches a spreadable consistency. (Salt may be added to taste.)
Preparation
Pour the flour onto the counter and make a well in the center.
Add 1 dessert spoon of salt to the center of the flour.
Slowly add the water into the center of the flour.
Gradually mix the flour, kneading until a medium-firm dough forms.
Roll the dough into a cylinder and divide into equal pieces. Roll these pieces between your palms to form round balls.
Place the balls into an oiled container with plain butter, brushing the tops with more butter.
Cover the dough with plastic wrap and refrigerate for 12 hours.
Take the balls from the refrigerator, stretch them out with your fingertips, and grease them with plain butter (to about the size of a dessert plate).
Place the stretched dough onto your oiled marble counter. Roll out the dough with an oiled rolling pin.
With your hand greased with plain butter, hold the stretched dough with your right hand at the edge and top, and your left hand underneath, and toss it from left to right across the counter, stretching it thinner. Repeat this several times.
Once it becomes paper-thin and translucent, spread it out on the counter and stretch it further by pulling the edges, tearing off any thick parts around the edges. Fold the sheet from the bottom toward the center, then fold the sides toward the center. Scatter your prepared filling (meat or cheese) loosely over the center. Sprinkle with chopped parsley and black pepper, then fold the edges toward the center to seal, pressing the edges closed with your fingertips.
Place the börek onto a greased tray and bake in a preheated oven for 8-10 minutes at 200-220°C, checking that both the top and bottom are golden brown.
Cut the baked börek and place it on a serving plate.
In Antalya, serpme börek is traditionally enjoyed alongside hot milk, tea, or ayran.
