Börek (Turkish savory pastry)

börek_(turkish_savory_pastry)

Turkish Börek is a traditional savory pastry made with layers of thin filo dough and filled with a variety of savory ingredients, such as meat, cheese, spinach or potatoes. It is a popular dish in Turkey and other parts of the Middle East and Mediterranean.

The origins of Börek can be traced back to ancient Central Asian Turkic tribes who were nomads and had to rely on portable and easy-to-make foods. Börek was ideal because it was easy to carry around and could be made with a variety of ingredients. Over time, the recipe for Börek has evolved and been refined to create the delicious and savory pastry that we know today.

The most classic version of Börek is made with layers of filo dough, which is a very thin and light dough. Melted butter or oil is brushed onto each layer of filo dough to keep them apart and make them crispy. However, some recipes use yufka, a thicker version of filo dough, which makes for a more substantial and doughy pastry. Börek can be prepared in different shapes and sizes, like a round spiral or a long roll. It can be served as a snack or part of a larger meal.

The filling of Börek can vary according to personal preference or the occasion. One of the most popular fillings is a mixture of Feta cheese and spinach. The tangy and salty cheese pairs perfectly with the earthy spinach. Other fillings include ground beef with onions and potatoes, or a mixture of ricotta cheese and parsley.

Börek can be enjoyed in many different ways. It can be served hot or cold, and can be eaten as a main dish or as a snack. It is often enjoyed with a side salad or soup. Börek is also a great dish to take to a party or to share with friends and family.

The preparation of Börek can be time-consuming and requires a bit of skill, but with practice, anyone can make their own delicious Börek. The key is to be patient and take the time to layer the filo dough well, making sure the filling is evenly distributed. The trick for perfecting the pastry is brushing each layer of filo with melted butter, which helps keep the dough crispy and separates each layer.

In conclusion, Börek is a delicious and versatile dish that is enjoyed in many parts of the world. It reflects the rich history and heritage of Turkey, and is a testament to the ingenuity of ancient Central Asian nomads who created a portable and tasty pastry that has stood the test of time. With its crispy layers of filo dough and savory fillings, Börek is sure to delight the taste buds of anyone who tries it. So, it’s time to follow the traditional recipe or add your own twist to create your very own mouth-watering Börek.

Ingredients:

  • 1 package of phyllo dough
  • 1 lb. of ground beef or lamb (can substitute with spinach or feta cheese)
  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of salt, to taste
  • 1 teaspoon of black pepper
  • 2 tablespoons of butter
  • 1/2 cup of milk
  • 1/2 cup of water
  • 1/4 cup of vegetable oil

Instructions:

  1. Preheat oven to 400°F.

  2. In a large skillet, cook the ground beef or lamb over medium-high heat for about 7-10 minutes until the meat is brown. Make sure to break up any chunks of meat.

  3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 5 minutes.

  4. Add salt and black pepper to taste.

  5. Remove the skillet from the heat and let it cool.

  6. Melt the butter in a small pot over low heat.

  7. In a small bowl, mix the milk, water, and vegetable oil until well combined.

  8. Unroll the phyllo dough and cut it into large rectangles, about 12 inches by 8 inches.

  9. Brush the first rectangle with the melted butter and then add another on top.

  10. Add a small spoonful of the meat mixture and spread it over the dough.

  11. Fold the dough in half so that the meat mixture is contained.

  12. Fold the sides to the middle, making a square.

  13. Brush with milk mixture and place on a baking sheet lined with parchment paper.

  14. Repeat steps 9-12 until all the dough and meat mixture is used up.

  15. Brush the top of the börek with remaining milk mixture.

  16. Bake in the oven for 25-30 minutes, or until the pastry is golden brown.

  17. Serve hot or cold. Enjoy!