Turkish Borek Recipes

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TURKISH BOREK RECIPE



Turkish Borek Recipe image

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

Yufka or Phyllo pastry (frozen)
Spinach, 12 ounces, frozen
1 small onion (diced)
1-1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon pepper
2 eggs
3 Tablespoons Sunflower Oil
2 Tablespoons of Plain Yogurt
sesame seeds, toasted (optional)

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)



Turkish Borek Recipe (Sigara Borek) image

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

1 package Yufka Dough (See note #1)
1 tbsp olive oil
1 small onion (diced)
4 cups spinach
1/2 cup white cheese (See note #2)
1/4 tsp salt
1/2 tsp black pepper
1 Russet potato
1/2 tsp Aleppo pepper
1 tsp salt
1/2 tsp black pepper
1/2 cup White cheese
2 tbsp chopped parsley
1/4 tsp salt
1/4 tsp black pepper
1/4 cup vegetable oil

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

TURKISH BOREK



Turkish Borek image

Provided by Scott Conant

Categories     main-dish

Time 2h20m

Yield 10 servings

Number Of Ingredients 11

6 tablespoons extra-virgin olive oil
1 pound mild green peppers, such as cubanelles or Anaheims, stemmed, seeded and coarsely chopped
1 tablespoon pul biber pepper (Aleppo pepper)
1 large onion, coarsely chopped
Salt and freshly ground black pepper
2 pounds ground beef
3/4 cup canola oil, plus more for brushing
5 large eggs
1 cup milk
One 16-ounce package yufka dough
2 tablespoons nigella sativa (black cumin seeds)

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.

BOREK (TURKISH MEAT ROLLS)



Borek (Turkish Meat Rolls) image

These are a delicious, turkish version of the spring rolls. Great as main dish served with salad. I got this recipe from someone who brought time to a potluck. I submitted the original recipe, the stuff in brackets is what I had on had when I made them. It's hard to find sheeps cheese around here unless you go to a specialty food store.

Provided by Marlitt

Categories     Lunch/Snacks

Time 45m

Yield 24 pcs, 4 serving(s)

Number Of Ingredients 10

3/4 lb ground lamb (I used beef and pork mix)
3/4 lb sheep's milk cheese (I used feta crumbled)
1 garlic clove, minced
1/4 cup parsley, chopped
1 teaspoon thyme
pepper
8 sheets phyllo dough
1 egg
2 tablespoons water
1/4 cup olive oil (for frying)

Steps:

  • Brown meat in pan at medium-hi heat.
  • Drain and transfer browned meat to a medium bowl to cool.
  • When the meat has cooled crumble cheese and add to the meat.
  • Add the parsley, garlic thyme and pepper and mix well.
  • Let this sit for 30 minutes.
  • In a small bowl beat the egg with water to make an egg wash.
  • Working quickly now, so the phyllo does not dry out.
  • Take 1 sheet phyllo dough brush or spray with olive oil, place another sheet on top and brush or spray again.
  • Cut the two sheets into six rectangles.
  • Take a good tablespoon of meat mix and place it about an 1 ½" to 2 inches up from one of the corners of the rectangle.
  • Lift the corner of the pastry and fold over the meat mixture, then lift and fold the corner on the right and then left to make and envelope about 3- 4 inches wide, then roll up to top.
  • Repeat for the next five pieces.
  • Brush with egg wash.
  • Heat some of the olive oil in a heavy pan a fry the meat rolls, turning to brown on all sides, lightly flatten them with spatula while frying.
  • Repeat the dough and rolling with the rest of the dough sheets.
  • These are also very nice cold.
  • I sometimes use a Tzatziki sauce for dip or mint sauce if using lamb.

BOREKS (TURKISH APPETIZERS)



Boreks (Turkish Appetizers) image

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

8 ounces feta cheese, grated
8 ounces mozzarella cheese, grated
2 eggs, beaten
3 tablespoons parsley, chopped
3 tablespoons chives, chopped
3 tablespoons mint, chopped
1 pinch nutmeg
8 ounces phyllo pastry
3 -4 tablespoons melted butter
salt & fresh ground pepper

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.

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