TURKISH BOREK RECIPE
Turkish borek is an amazing food that you must try while visiting. It's pastry filled with things like spinach, cheese, meat, or potatoes. You'll love it.
Provided by Corinne Vail
Categories Recipes
Time 1h20m
Number Of Ingredients 10
Steps:
- Make spinach filling. Combine the spinach, onion, spices, and herbs in sauce pan and cook for 5 minutes, just long enough to warm and combine ingredients. Let cool and drain excess liquid.
- Make egg wash for pastry. Beat eggs and add in sunflower oil and yougurt. Set aside.
- Decide on layering technique, and start layering your yufka or pastry dough, brushed with egg mxture, then spinach.
- Brush the remainder of egg wash on top and sides of borek, and sprinkle with sesame seeds if desired.
- Bake in preheated 350 degree oven for about 40 minutes, until browned.
- Remove from oven and serve warm.
Nutrition Facts : Calories 117 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 3 inch X 3 inch slice, Sodium 575 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
TURKISH BOREK RECIPE (SIGARA BOREK)
Borek is a Turkish savory crunchy pastry filled with different fillings such as cheese or potatoes. Learn how to make Turkish borek recipe by watching our step-by-step video and tutorial. They are perfect as a midday snack or for breakfast and you can make them in advance and freeze them for later.
Provided by Shadi HasanzadeNemati
Categories Appetizer
Time 1h
Number Of Ingredients 16
Steps:
- First, know that yufka, like phyllo dough, is delicate and might break. That's completely okay.
- To make the spinach filling: Heat olive oil in a pan over medium heat. Saute onion until golden, add spinach and cook until the spinach is wilted. Once the spinach is cool enough to handle, mix it with cheese, salt and pepper.
- To make potato filling: Wash and peel the potato. Cut it into large chunks and boil until fork tender. Mash the potato completely and add Aleppo pepper, salt and black pepper.
- To make the cheese filling: Mix cheese with parsley, salt and pepper.
- Place a triangle shaped yufka dough on a clean surface, with the wide side facing you. Wet your finger with water and moisten the edges. This will help the edges to stick while rolling.
- Add one to two tablespoon of filling one inch away from the wide edge and form it into a thin log.
- Fold the outer corners over the filling and roll the borek. Dip your index finger in water and wet the edges again and roll tightly. Set aside and continue with the remaining yufka and filling.
- Heat 2 tablespoons vegetable oil in a non stick pan over medium heat. Once the oil is hot, place the boreks in the oil and fry on all sides until crispy and golden. Don't over crowd the pan. Place the boreks on a kitchen paper towel to absorb the excess oil.
- Continue with the remaining boreks and add more oil if needed.
Nutrition Facts : ServingSize 4 servings, Calories 347 kcal, Carbohydrate 13 g, Protein 11 g, Fat 30 g, SaturatedFat 20 g, Cholesterol 31 mg, Sodium 1531 mg, Fiber 2 g, Sugar 1 g
BOREKS (TURKISH APPETIZERS)
Boreks are little stuffed pasties from Turkey. These are easy to make and great for appetizers. These can be served hot or room temperature.
Provided by mary winecoff
Categories Cheese
Time 45m
Yield 35-40 appetizers, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a bowl, blend the feta and mozzarella cheese with the beaten eggs. Add the chopped herbs, season with pepper and nutmeg and stir well to mix.
- Cut the sheets of pastry into four rectangular strips approximately 3 inches wide. Cover all but one or two strips with a damp cloth to prevent them from drying out.
- Brush on strip of pastry at a time with a little melted butter. Place 1 teaspoon filling at the bottom edge. Fold one corner over the filling to make a triangle shape. Continue folding the pastry over itself until you get to the end of the strip. Keep making triangles until all the mixture is used up.
- Place the boreks on a greased baking sheet and bake in the oven for about 30 minutes or until golden brown.
BOREKS (TURKISH PASTRIES)
This is a recipe from one of my favorite cookbooks, called "The Classic Mediterranean Cookbook" by Sarah Woodward. They're savory stuffed pastries (filled with crumbled feta cheese and savory herbs) that are baked to golden perfection and usually served as an appetizer.
Provided by Northwestgal
Categories Lunch/Snacks
Time 35m
Yield 24 pastries, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°.
- Crumble the feta cheese, then mix feta with the chives (or dill), parsley, and pepper.
- Melt the butter in a small saucepan. Skim off any foam that accumulates.
- Cut the phyllo pastry sheets into 3-inch strips. Take one strip and cover the rest with a clean, damp cloth.
- Brush the first phyllo strip with melted butter, and place a teaspoon of feta/herb mixture on the bottom right corner of the phyllo sheet, about 1/4-inch from the edge.
- Pick up the bottom right corner of the phyllo sheet and fold it up and over the feta/herb mixture so the corner reaches the top edge of the phyllo sheet and forms a triangle. Keep folding the pastry over itself, being careful that the filling remains intact, until you reach the end of the phyllo sheet and have a triangle shaped pastry.
- Repeat steps #5 and #6, using remaining phyllo sheets and feta/herb mixture.
- Lay pastries on a baking sheet, and brush with remaining melted butter. Bake at 350° for 20 minutes, or until golden brown.
Nutrition Facts : Calories 64.4, Fat 4.9, SaturatedFat 3, Cholesterol 14.3, Sodium 114.8, Carbohydrate 3.7, Fiber 0.1, Sugar 0.3, Protein 1.6
TURKISH BOREK
Steps:
- In a large, deep skillet, heat the olive oil over moderate heat. Add the peppers, pul biber and onions, season with salt and pepper and cook, stirring frequently, until softened, about 10 minutes. Add the beef and cook until the liquid has evaporated, about 10 minutes. Season with salt and pepper. Continue cooking over moderate heat, stirring occasionally, until the vegetables are softened, about 15 minutes. Transfer the vegetables and meat to a bowl and let cool slightly.
- Preheat the oven to 400 degrees F and lightly oil a 9- by 13-inch glass baking dish.
- In a medium bowl, whisk the eggs with the milk and 1/2 cup of the canola oil. Lay a sheet of yufka on a work surface and brush with the egg mixture; repeat until you have a stack of 2 sheets. Transfer the stack to the baking dish and spread one-third of the beef mixture on top. Repeat the layering twice more with the brushed yufka sheets and beef filling, then end with a stack of brushed yufka.
- Trim the overhanging yufka slightly and tuck it under itself. Brush any remaining egg mixture on top of the borek, top with the nigella sativa seeds and bake until deeply golden on top and sizzling, about 45 minutes. Let the borek rest for 20 minutes before cutting into squares and serving.
TURKISH-STYLE LAMB BOREKS
These irresistible savory pastries go by many names throughout the Middle East. In Turkey, they are called boreks and the best ones have a beguiling, complex filling that features salty, sweet and sour elements. If you can't find pomegranate molasses, substitute lemon juice and honey, and maybe a splash of sweet vinegar. It's easy to cut these large boreks into two, three or four pieces, for feeding a crowd.
Provided by David Tanis
Categories finger foods, pastries, appetizer, main course
Time 1h
Yield 8 large servings, or up to 32 small bites
Number Of Ingredients 22
Steps:
- Prepare the meat filling: Place a wide skillet over medium-high heat. Add 2 tablespoons olive oil and the butter. When oil and butter are hot, add onions and cook briskly, stirring, until onions are lightly browned, about 5 minutes. Add lamb to onions and break into rough pieces with a wooden spoon, mashing occasionally, until lamb is crumbly and cooked through, 8 to 10 minutes.
- Season mixture generously with salt and pepper, then add cinnamon, cumin, cayenne and sumac. Cook for 2 or 3 minutes more, stirring. Raise heat as necessary to let mixture brown well. Stir in pomegranate molasses, raisins and pine nuts. Taste and adjust seasoning, then set aside to cool.
- Prepare the cheese filling: Put feta and yogurt in a bowl and whisk together. Season with salt and pepper, whisk in beaten egg, then stir in parsley, fresh mint and dried mint.
- Heat oven to 350 degrees. Assemble boreks one at a time: Lay one sheet of phyllo on a clean work surface. Brush very lightly with olive oil. Carefully place another phyllo sheet directly on top and brush with oil. Fold this doubled sheet in half, to form a rectangle 9 by 14 inches. Position it so the 9-inch end is facing you.
- Spoon 3 tablespoons cheese filling over surface of rectangle, smearing with the back of a spoon to cover, leaving a 1/2-inch border. Sprinkle 1/4 cup lamb mixture in a 2-inch ribbon along the edge closest to you.
- Fold over long sides of pastry an inch or so to help contain filling. Lift edge and loosely roll up pastry away from you, as if rolling up a carpet. Brush pastry lightly with oil as you proceed. The result should look like a flat cigar, about 3 inches wide and about 8 inches long. Continue to assemble remaining boreks.
- Transfer pastries to a parchment-lined baking sheet, placing them 1 inch apart. Brush tops with egg wash and sprinkle with sesame, nigella or poppy seeds. Bake for 25 to 30 minutes, until nicely browned. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 506, UnsaturatedFat 16 grams, Carbohydrate 38 grams, Fat 31 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 12 grams, Sodium 544 milligrams, Sugar 11 grams, TransFat 0 grams
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