Imported from Instagram

Minced Meat Lavash Börek with Béchamel Sauce

Name: Minced Meat Lavash Börek with Béchamel Sauce
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: Lavash (For lining and covering the baking dish; quantity not specified.); Fried potatoes (Quantity and frying oil not specified.); Kaşar cheese (For the filling; quantity not specified.); 400 g Ground beef; 2 Onion (Pieces; assumed to be medium-sized.); 2 Green pepper (Pieces; assumed to be medium-sized.); 2 Tomato (Pieces; assumed to be medium-sized.); 1 Kapya pepper (Piece; assumed to be medium-sized.); Tomato paste (A small amount, about the tip of a spoon.); 2 Garlic (Cloves.); Black pepper (Quantity not specified.); Salt (Quantity not specified.); 2 tbsp Butter (Heaping tablespoons.); 2 tbsp Flour (For the béchamel sauce.); 2.75 cup Milk (2.5–3 cups; adjust the amount to achieve the desired consistency. It thickens as it cools.)

Recipe by 👩‍🍳🌸Serap Sultan’ın Mutfağı🔹 @serapsultanmutfagi · Instagram

Imported by Filip De Snoeck on SeeMeCook

A hearty main dish made in layers with fried potatoes, a cheesy minced meat and vegetable filling, and béchamel sauce, then baked until golden on top.

6 servings75 minMiddle Eastern

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Ingredients

Lavash (For lining and covering the baking dish; quantity not specified.)
Fried potatoes (Quantity and frying oil not specified.)
Kaşar cheese (For the filling; quantity not specified.)
400 g Ground beef
2 Onion (Pieces; assumed to be medium-sized.)
2 Green pepper (Pieces; assumed to be medium-sized.)
2 Tomato (Pieces; assumed to be medium-sized.)
1 Kapya pepper (Piece; assumed to be medium-sized.)
Tomato paste (A small amount, about the tip of a spoon.)
2 Garlic (Cloves.)
Black pepper (Quantity not specified.)
Salt (Quantity not specified.)
2 tbsp Butter (Heaping tablespoons.)
2 tbsp Flour (For the béchamel sauce.)
2.75 cup Milk (2.5–3 cups; adjust the amount to achieve the desired consistency. It thickens as it cools.)

Steps

1
Put the ground beef in a pan and cook until it releases its liquid and the liquid evaporates.
2
Add the onion and peppers.
3
Add the tomato. Add the garlic and tomato paste as well, and stir; the source does not specify exactly when to add these two ingredients.
4
Add the black pepper and salt, then turn off the heat.
5
Make the béchamel sauce using the butter and flour; add the milk and stir, adjusting the amount to 2.5–3 cups as needed to reach the desired consistency. The sauce thickens as it cools. The source does not describe the preparation technique or cooking time.
6
Line the bottom of a baking dish with the lavash.
7
Add the fried potatoes on top of the lavash.
8
For the filling, add the kaşar cheese on top of the potatoes.
9
Spread the minced meat filling over the cheese.
10
Pour half of the béchamel sauce over the filling.
11
Fold the lavash over to cover the filling.
12
Pour the remaining béchamel sauce over the lavash.
13
Grate kaşar cheese over the top.
14
Bake in a preheated 180°C oven until golden on top. Baking time is not specified.

Notes

The quantities of lavash, potatoes, and kaşar cheese are not provided. The source does not explain how to fry the potatoes or give detailed instructions for making the béchamel sauce, so no times or additional techniques have been added.