Tire Kol Böreği with Smoked Kashar and Pastırma

Instructions

1. 1

   In a large bowl, combine flour and salt. Gradually add lukewarm water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 10-15 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

   ~45 min
2. 2

   While the dough rests, melt the butter in a large skillet over medium heat. Add the thinly sliced pastırma and sauté for 3-4 minutes until slightly crispy. Remove pastırma from the skillet, leaving the rendered fat. Grate or finely chop the Kashar cheese and set aside.

   ~10 min
3. 3

   Divide the rested dough into 4 equal portions. Lightly oil your hands and roll each portion into a thin sheet as possible, resembling phyllo dough (this requires practice and patience). Aim for transparency. If a hole appears, it's okay.

   ~30 min
4. 4

   Brush the parchment-lined baking tray generously with some of the rendered pastırma fat. Lay one of the stretched dough sheets onto the tray. Brush the entire surface with the melted butter mixture.

   ~5 min
5. 5

   Layer the remaining three stretched dough sheets on top, brushing each one with the butter mixture. Spread the sautéed pastırma evenly over the top layer, followed by the grated Kashar cheese. Sprinkle with black pepper.

   ~10 min
6. 6

   Carefully roll the entire layered dough, starting from one long edge, into a tight log. Gently shape it into a circular coil, tucking the end underneath. Place the coil onto the prepared baking tray.

   ~15 min
7. 7

   In a small bowl, whisk together the egg yolk and milk. Brush this egg wash evenly over the top of the Böreği. Preheat oven to 375°F (190°C).

   ~5 min
8. 8

   Bake for 35-45 minutes, or until the Böreği is deeply golden brown and crispy. Allow to cool slightly before slicing and serving.

   ~45 min