# Break the egg into a deep bowl, add warm water and salt in it, and mix well.
# Add
flour until the dough reaches to medium consistency while kneading the dough.
# Cover the dough and rest it for 30 minutes.
# Prepare the filling meanwhile. Grate the
tomato and the
onion, slice the parsley finely, and mix them with raw ground meat, black
pepper and 1/6 cup water. Get a juicy filling.
# Divide rested dough into 24 equal pieces.
# Roll out each piece into dessert plate size with a thin thickness. (Because of preparing the filling without cooking, the dough must be thin.)
# Put enough filling onto one side of the rolled out dough piece and lay it to that side, close the other side onto the filling, force onto the edges by your fingers to close it firmly.
# Put the borek into the hot oil, and fry both sides with pink colour.
# When the boreks gets fired place them onto a paper towel to remove their extra oil.
# Serve them hot.
