For the Dough:1 coffee cup water

For the Filling:

For the Sauce:

To Boil:

Make hollow places in 350 grams of flour. In the center put 2 eggs, 1/2 soup spoon of salt, and a coffee cup of water.

Make a dough, knead, and let stand an hour covered with a damp cloth. Sprinkle the dough and rolling pin with 50 grams of flour. Roll the dough to the thickness of a knife blade. Prepare the filling. Brown the onions in the butter. Add the ground meat and continue to stir for about 10 minutes while the meat cooks.

On one side of the dough, put small mounds of filling 5 cm. from the edge and about 10 cm. one from the other. Fold the edge of the dough over the mounds, then cut half-circles around the base of each mound and press around the circumference to prevent air from entering. Continue the same procedure for the remaining portion of the dough, placing the small mounds of filling a few centimeters from the edge... Keep rolling the remaining dough in order to use up all of the filling.

Boil 12 glasses of salted water, put the borek in it and boil 10 min. Remove from the water with a draining spoon and put on a plate. Beat the yoghurt.

Melt the butter in a small frying pan and add the red pepper. First pour the yoghurt, then the melted butter over the borek. Serve.