Crispy Turkish borek wrapped with crepe
A piece of lamb leg
finely ground meat
3 finely chopped onions
1 parsley
black pepper thymecayenne pepper salt
parsley and grated mozzarella after cooling
10 eggs
1 liter milk
250 grams of water
1 kilogram of white flour, sifted wheat flour
I roll the pancakes thinly and cook them a little.
I add lots of ingredients to the crepes.
After posing for a photo with the pancakes, I close the pancakes.
It would be better to give it a flat and rectangular shape rather than a cylindrical shape.
I made breadcrumbs with dry bread
I fry the pancakes after coating them in flour, egg and breadcrumbs.
The result is a wonderful taste that is crispy on the outside and juicy on the inside.
To watch the detailed video, visit Chef Salim's YouTube channel.

full version video link https://youtu.be/LAcxclWJvPM

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