Turkish Water Borek Suborgei Recipes

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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.

TURKISH WATER BOREK (SUBORGEI)



Turkish Water Borek (Suborgei) image

Provided by David Kamen

Categories     Pasta Maker     Mixer     Egg     Bake     Feta     Spinach     Dill     Pastry

Yield Makes 4 to 6 servings

Number Of Ingredients 15

Dough:
3 1/2 cups all-purpose flour, plus more for dusting
2/3 cup wheat starch
5 large eggs
1 tablespoon lemon juice
1/2 teaspoon salt
Olive oil
Filling:
1/2 cup plus 1 tablespoon olive oil, plus more for greasing
4 cups spinach, cleaned
4 large eggs
1 cup milk
12 ounces Feta cheese, crumbled
2 tablespoons fresh dill, chopped
2 tablespoons flat-leaf parsley, chopped

Steps:

  • To prepare the dough:
  • 1. In a mixing bowl, combine the flour, wheat starch, eggs, lemon juice, and salt. On a lightly floured surface, knead the dough until smooth and elastic, about 10 minutes; or, knead the dough in a stand mixer fitted with a hook attachment on medium speed until smooth and elastic, 6 to 7 minutes. Cover and let rest for 30 minutes.
  • 2. Fill a large bowl with ice water and set aside. Bring a large pot of water to a boil. Divide the dough into 4 equal portions. Cover the portions with a damp towel and, working in batches, roll them out using a rolling pin or pasta machine to about 1/8-inch thickness. As you finish rolling out each piece, lightly flour it to prevent the sheets from sticking together.
  • 3. Working in batches, boil each piece of rolled dough until tender, 3 to 4 minutes. Immediately cool each cooked piece in the bowl of ice water to stop it from cooking. Remove the dough from the water bath, pat dry, and lightly rub each with some olive oil to keep them from sticking together. Set aside.
  • To prepare the filling:
  • 1. In a large skillet over medium heat, add 1 tablespoon of oil. Add the spinach to the pan, toss, and cover with a tight-fitting lid. Cook the spinach, tossing occasionally, until wilted, 3 to 4 minutes. Set aside to cool.
  • 2. In a large mixing bowl, whisk the eggs, milk, and remaining 1/2 cup oil together. Set aside.
  • To assemble the borek:
  • 1. Preheat the oven to 375°F. Lightly rub the inside of a large baking dish with some olive oil.
  • 2. Assemble the dish by first laying down a piece of cooked dough and then scattering some wilted spinach, Feta, and herbs over top. Ladle some of the milk-egg mixture over top. Repeat the assembly, building layer over layer, and ending with cheese and herbs on top.
  • 3. Bake until the egg is set and the top is golden brown, about 35 minutes. Let rest 10 minutes before serving.

HOMEMADE SU BOREGI



Homemade Su Boregi image

Su boregi is a classic Turkish street food available at many borek shops. It is like mix between a pie and a lasagna. This recipe for a home version is from a friend of mine in Istanbul. I tweaked it a little bit.

Provided by Transylmania

Categories     Turkish

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb phyllo dough, thawed
1/2 cup olive oil
2 cups part-skim ricotta cheese
2 cups feta cheese
1 bunch parsley, minced
1 small onion, minced
3 eggs
1 1/2 liters of fizzy mineral water

Steps:

  • Preheat the oven to 350 degrees and oil a 16 inch round baking pan -- if this is not available use a 9X13 baking pan.
  • Combine cheeses, onions, parsley, and one egg. Mix until this is smooth.
  • Spread out a sheet of phyllo dough.
  • Brush with olive oil. Top with another.
  • On top the this spread some of the cheese mixture. Roll this up from the long side.
  • In the baking pan coil the phyllo roll.
  • Repeat the steps with the phyllo dough and cheese. Coil each roll around the central roll. You will be making one large spiral.
  • Beat the remaining two eggs and pour this over the phyllo rolls. Pour the bottle of mineral water over this and put in the oven immediately.
  • Bake for about 30 minutes, or until the top is dry, crisp, and golden brown.

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