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
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.
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
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.
BOREK (TURKISH MEAT ROLLS)
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
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.
TURKISH PASTRIES WITH NUTS AND SYRUP (BACLAVA)
Simple to make and yet tasty. Phyllo leaves layered with walnuts or almonds and a simple sugar lemon syrup.
Provided by Olha7397
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Brush a 9 x 12 inch dish with melted butter.
- Fold a sheet of phyllo in half and carefully lay in the pan.
- Brush with melted butter.
- Repeat until there are 6 layers of phyllo.
- Sprinkle 1/3 of the nuts on the last layer.
- Add 6 more phyllo leaves, brushing each one with melted butter.
- Add 1/3 more nuts.
- Repeat this procedure until all ingredients are used ending with a pastry layer.
- Brush the top layer with butter and cut into diamond shapes 2 inches wide.
- Bake in a preheated 350°F oven for 30 minutes.
- Reduce the heat to 300°F and continue baking for 30 minutes longer.
- FOR THE SYRUP: Add the sugar to the water.
- Add lemon juice and boil the syrup for 5 minutes.
- Pour over the warm pastry and let cool before serving.
- The World's Best Recipes.
Nutrition Facts : Calories 806.3, Fat 50.3, SaturatedFat 17.7, Cholesterol 61.1, Sodium 438.5, Carbohydrate 85, Fiber 3.5, Sugar 51.1, Protein 9.8
TAVUK BOREK (TURKISH CHICKEN PASTRIES)
In Turkey, these pastries are generally eaten as a snack. They can be baked or deep-fried. To make Tavuk Borek as a main course, double the quantity of the filling. See the notes below. This recipe is from 'The Best of Lebanese and Middle Eastern Cooking' and has been posted for the 2005 Zaar World Tour. I have not yet made this recipe, but because I don't like raisins, when I make it, (influnced by another Turkish recipe from the same source), I'll be replacing the raisins with ground almonds.
Provided by bluemoon downunder
Categories Savory Pies
Time 55m
Yield 15 Tavuk Borek
Number Of Ingredients 10
Steps:
- Steam the chicken breast over boiling water for 10-15 minutes, or until cooked, set aside to cool; then, once cooled, remove the skin and bones and finely chop the flesh.
- Heat the butter, add the flour and cook over a moderate heat for a few minutes, stirring. Gradually add the milk, bring to the boil, then immediately lower the heat and simmer over a low heat for 2 minutes and add the cinnamon and raisins and season to taste with salt and pepper. Then set aside to cool, covering the surface with a piece of plastic wrap to prevent a skin from forming. When the sauce is cool, stir through the chicken.
- Cut the pastry lengthways into three strips. Cover with a tea towel. Take one strip of pastry, brush lightly with oil and place a little filling at one end. Fold over end and sides and roll up neatly. Place seam side down on a greased baking tray. Repeat with remaining pastry and filling. Brush tops with a little oil and bake in a moderate oven (180°C; 350°F) for 20-25 minutes, or until golden.
- Serve warm.
- Note: To make the Borek as a main meal make double the quantity of filling, by following the instructions in steps 1 and 2. Leave the pastry whole, and use 3 lightly oiled sheets to line the base of a suitable lightly oiled pan. Once the filling mixture has cooled, place it over the pastry and cover it with 3 more lightly oiled sheets. Sprinkle it with water and lightly score the surface. Bake as in step 3 but for 35-40 minutes, or until golden.
Nutrition Facts : Calories 195.4, Fat 14.7, SaturatedFat 4.3, Cholesterol 24.3, Sodium 78.4, Carbohydrate 10.9, Fiber 0.4, Sugar 3.9, Protein 5.7
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