Original recipe from the heart of Anatolia.
The lightest baklava you can ever taste. Crunchy and full of medium ground nuts.

You choose;
Filled with nuts.
Filled with pistachio.

Borek is the leader of Anatolian food culture. It is made in country side of Anatolian cities commonly. The way I learned from my mother was full of energy. When you look at the borek you can realize it is a full meal in one form.
I use less butter and lean ground beef so it becomes as tasty yet not as many calories.
Meat or vegetable dish served in fillot bread.
Ground beef borek is made with halal beef.

Healthy and nutritious food habits mostly results with less taste and less energy yet with traditional centuries old "kisir"  definitely changes the outcome. Because it has the flavor, which comes with a full hearty meal. It goes great before baklava.

Borek is the leader of Anatolian food culture. It is made in country side of Anatolian cities commonly. The way I learned from my mother was full of energy. When you look at the borek you can realize it is a full meal in one form.
I use less butter so it becomes as tasty yet not as many calories.
Vegetable dish served in fillot bread.
Triple washed fresh spinach leaves and tasty yellow onion gives the taste of spinach-cheese borek.

Sarma is Turkish name for stuffed grape leaves. My grandmother has her own secret recipe for Sarma, so my sarma is very soft, juicy inside but stiff outside. The grape leaves are the most important part of Sarma. They must have been gathered  fresh, unharmed.
We traditionally stuff grape leaves with ground beef mix but for who don’t prefer we have no meat mix option.

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