Börek is also part of Mizrahi and Sephardic Jewish traditions. Israeli bourekas come in several shapes and are often sprinkled with seeds. Melt the butter and olive oil and pour over the borek. There are different regional variations of byrek. You can also buy it online from websites specializing in Turkish ingredients. It comes in many shapes and sizes and is filled with everything from meat, cheese, spinach, and even spiced-up mashed potato. Bourekas come in small, "snack" size, often available in self-service bakeries, and sizes as large as four or five inches. You can make it easily with yufka or phyllo sheets. [citation needed] The same spiral filled with cottage cheese is called sirnica, with spinach and cheese zeljanica, with potatoes krompiruša, and all of them are generically referred to as pita. Prep Time 15 mins. Next, take the first sheet of yufka and place it in an uneven, wrinkly fashion to cover the bottom of the tray. Most bourekas in Israel are made with margarine-based doughs rather than butter-based doughs so that (at least the non-cheese filled varieties) can be eaten along with either milk meals or meat meals in accordance with the kosher prohibition against mixing milk and meat at the same meal. The use of margarine in bourekas has caused some controversy in Israel due to a general trend of moving away from trans fats, which are found in many margarines.[22]. I love these tasty little cheese-filled sigara börek (shaped like cigarettes) because they’re … You can make it easily with yufka or phyllo sheets. Let the pastry rest for about 20 minutes before cutting it into squares. Add the garlic and spinach and sauté 1-2 … Eggplant-filled are cylindrical with nigella seeds. Rose borek is a flaky pastry filled with sugary rose petal paste and unsalted cheese. Each cook has their own method, however. It is not clear if the burechiuşe derive their name from the Turco-Greek börek (which is a distinct possibility given the fact that Ottoman Moldavia was ruled for many decades by dynasties of Greek Phanariotes who encouraged Greek colonists to settle in the area), so at the receiving end of cultural and culinary influences coming from them, or it takes its name from that of the mushroom Boletus (burete in its Romanian language rhotacised version, and it meant "mushroom" as well as "sponge") by the pattern of the ravioli, which were named after the Italian name of the turnip with which they were once filled. The larger ones can serve as a snack or a meal, and can be sliced open, and stuffed with hard-boiled egg, pickles, tomatoes and Sahawiq, a spicy Yemenite paste. In Dobrogea, an eastern territory that used to be a Turkish province, one can find both the Turkish influence - plăcintă dobrogeana either filled with cheese or with minced meat and served with sheep yoghurt or the Tatar street food Suberek - a deep fried half Moon cheese filled dough. The top of the börek is occasionally sprinkled with sesame or nigella seeds. Paçanga böreği, is a speciality of the Istanbul region but equally popular elsewhere. But the resemblance stops there. Bake it in a 185 F/365 C oven for about 45 minutes, or until the top is nicely browned and the center is firm. The regional cuisine of the Moldavian West bank of the Pruth still yields a type of dumpling-like food called burechiuşe (sometimes called burechiţe) which is described as dough in the shape of a ravioli-like square which is filled with mushrooms such as Boletus edulis, and sealed around its edges and then tossed and subsequently boiled in borscht like soups[34] or chorbas. Another related dish is Fli, typical from the North of Albania and Kosovo. Sprinkle the top of your pastry with sesame seeds or nigella seeds. Other fillings are also possible, and tomato and onion is also common. Bake the borek in a preheated 180C degree oven for about 40 minutes until golden color on top and bottom. Cover the top of your pastry completely with the last piece of yufka. Food writer Elizabeth Taviloğlu learned Turkish cooking hands-on in Turkey where she has lived and traveled for more than 24 years. Eggs are used as a binding agent when making sirnica and zeljanica. 1 stick of butter or margarine (125 grams), 18 ounces crumbled Turkish white cheese, reduced salt Feta, or crumbly goat cheese, Sesame seeds or nigella seeds for garnish. Bourekas can be made from either phyllo dough or puff pastry filled with various fillings. This helps to soften the top layer. Similar dishes, although somewhat wider and with thinner dough layers, are called savijača or just "pita" in Serbia. Turkish borek with cheese is very traditional, one of the savory tea time treats in Turkey. They have been enthusiastically adopted by the Ottoman Jewish communities, and have been described, along with boyos de pan and bulemas, as forming "the trio of preeminent Ottoman Jewish pastries".[11]. [clarification needed] Meat bourekas are made from lamb, beef or chicken mixed with onion, parsley, coriander, or mint, pine nuts and spices, They are served as hot meze. … Continue reading "Turkish Borek With White Cheese" Often the dough is paper-thin yufka (phyllo) layered, rolled or folded around the ingredients, then baked, steamed or fried. The Bulgarian version of the pastry, locally called byurek (Cyrillic: бюрек), is typically regarded as a variation of banitsa (баница), a similar Bulgarian dish. Cut the borek in squares. In Israel, bourekas (Hebrew: בורקס‎) became popular as Sephardic Jewish immigrants who settled there cooked the cuisine of their native countries. Ready in less than an hour and perfect recipe for entertaining. [28] A publication of a diploma thesis on this at the Faculty of Social Sciences of the University of Ljubljana in 2010 stirred controversy regarding the appropriateness of the topic. Bulgarian byurek is a type of banitsa with sirene cheese, the difference being that byurek also has eggs added. The final form can be small, individual triangles, especially from street vendors called 'Byrektore' which sell byrek and other traditional pastries and drinks. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. It is found in the cuisines of Western Asia, the Balkans, the South Caucasus, the Levant, Central Asia, and other parts of Eastern Europe. Spinach-filled are either cylindrical with sesame seeds or made with a very delicate, oily phyllo dough shaped into round spirals. It is made up of layers of a flour and water batter, cream and butter. This cheese has a wonderful aroma and rich, smoky flavor. Supermarkets stock a wide selection of frozen raw-dough bourekas ready for home baking. Sigara böreği 'cigarette börek' is a smaller, cylindrical variety is most often filled with white cheese (some call it feta but in Turkey, this name is not used) and parsley or sometimes minced meat and onion and parsley. Turkish Borek with Cheese and Herbs is the best savory pie you can ever have. Börek (Turkish pronunciation: [bœˈɾec]; also burek and other variants) is a family of baked filled pastries made of a thin flaky dough such as phyllo or yufka, typically filled with meat. Another variation filled with meat (beef, chicken or lamb), pine nuts, parsley and spices are eaten mainly as a main dish but sometimes as meze. Borek is a traditional Turkish pastry made with phyllo dough and usually stuffed with cheese, although there are many other filling variations such as spinach, ground meat, veggies and herbs. These delicious rolls of fresh ‘yufka’ dough filled with Turkish white cheese, similar to Feta, are good for you and your taste buds. Bougatsa (Greek μπουγάτσα [buˈɣatsa]) is a Greek variation of a börek which consists of either semolina custard, cheese, or minced meat filling between layers of phyllo, and is said to originate in the city of Serres, an art of pastry brought with the immigrants from Constantinople and is most popular in Thessaloniki, in the Central Macedonia region of Northern Greece. Small coffee-shop type establishments as well as lottery and sports betting parlors serving bourekas and coffee can also be found. In a large bowl, melt the butter in the microwave. Try this delicious traditional turkish food recipe Borek With Cheese In a Pan. Jun 24, 2017 - A classic vegetarian Turkish/Middle Eastern dish: Spinach and Feta Cheese Börek made layering phyllo sheets with spinach and feta cheese. [23][24] Eaten for any meal of the day, in Bosnia and Herzegovina the burek is a meat-filled pastry, traditionally rolled in a spiral and cut into sections for serving. In Albania, this dish is called byrek. Get easy-to-follow, delicious recipes delivered right to your inbox. In Kosovo and few other regions byrek is also known as "pite". Repeat until you have five layers finished. Niš hosts an annual burek competition and festival called Buregdžijada. It is perfect for who wants to cook in less amount in a short time. However, busy city cooks often choose to buy fresh yufka sheets from their local bakery or neighborhood yufka shop, where the 'yufkacı' (yoof-KAH'-juh) rolls out perfect, thin yufka sheets for a living. In Armenia, byorek (բյորեկ) or borek (բորեկ), consists of dough, or phyllo dough, folded into triangles and stuffed with cheese, spinach or ground beef, and the filling is … [15] Lakror is generally filled with greens, e.g. By using The Spruce Eats, you accept our, The 10 Most Popular Spices in Turkish Cuisine, Oven-Baked Naan (Leavened Indian Flatbread), Turkish Fried Feta Rolls, or 'Cigarette' Pastries, 6 Moroccan Super Spices That Boost Your Health, Turkish Oven-Baked Pasta Recipe Is Like 'Mac And Cheese', Fırın Sütlaç (Turkish Baked Rice Pudding), Turkish Melted Cheese and Cornmeal (Mıhlama), Melitzanes Me Feta: Baked Eggplant With Feta Cheese, Turkish Shepherd's Salad (Çoban Salatası). This dish can be made ahead and it freezes beautifully. For example, Salty cheese (Bulgarian cheese)-filled as well as Tzfat cheese (from the city of Safed) with Za'atar-filled bourekas are usually somewhat flat triangles with white sesame seeds on top. In 1498, it was introduced by a famous Turkish baker, Mehmed Oğlu from Istanbul. The shapes and choice of seeds are usually indicative of their fillings and have become fairly standard among small bakeries and large factories alike. [36], Related cuisines: European • Balkan • Greek • Italian • Levantine • Mediterranean • Ottoman, For the 2004 album and song by Bosnian singer Dino Merlin, see, Perry, Charles. The Pontian Greek piroski (πιροσκί) derives its name from börek too. Börek is a general Turkish term for filled pastries, related to other Mediterranean words for this delicacy: boureki (Greece), pierogi (Italy), pirochki (Russia).. "The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava", in, Tietze, Türkisches etymologisches Wörterbuch, Band I, Ankara/Wien, Э.В. The traditional filling for spanakopita comprises chopped spinach, feta cheese, onions or spring onions, egg, and seasoning.[17]. Ready in an hour and a perfect recipe for entertaining. Heat the oil in a pan and sauté the onion 1-2 minutes. Mix until it becomes a smooth unstick soft dough adding more flour if needed. Some cooks prefer to brush the melted butter and the milk mixture separately on each layer. Tatar böreği (Tatar börek) is an alternative name for the cheese and mint filled dumpling dish known as mantı.[13]. A special type of boureki is found in the local cuisine of Crete and especially in the area of Chania. This dish can be made ahead and it freezes beautifully. Bourekas can also be found with mashed chickpeas, tuna and chickpea mix, pumpkin and even small cocktail frankfurters. [27][better source needed], In Slovenia, burek is one of the most popular fast-food dishes, but at least one researcher found that it is viewed negatively by Slovenes due to their prejudices towards immigrants, especially those from other countries of Former Yugoslavia. Most Turkish folks eat 'börek' several times a week. It can be served cold or hot. When your pastry is cooked, remove the pan from oven and sprinkle one or two tablespoons of cold water over the top, then wrap the whole thing in clean butcher's paper or a clean towel. It comes in many shapes and sizes and is filled with everything from meat, cheese, spinach, and even spiced-up mashed potato. Севортян, Этимологический Словарь Тюркских Языков, Том Б, Москва 1978, Learn how and when to remove this template message, "An introduction to Albanian food in 10 dishes", "Кулинарните недоразумения на българско-сръбската езикова граница", http://www.thessalonikiartsandculture.gr/blog/texnopersona/i-istoria-tis-bougatsas#.Vwkdo5yLT4Y, http://www.guinnessworldrecords.com/world-records/largest-bougatsa, Κοπιάστε στην Κουζίνα μου. leek and gjizë (a kind of cottage cheese, thicker than ricotta), lakër being an Albanian word for cabbage but in this context an abbreviation of "lakër e egër", a term which describes a family of green leaf vegetables i.e. [4][5][6], Recent ethnographic research indicates that börek was probably invented separately by the nomadic Turks of central Asia some time before the seventh century. This cheese gets its robust flavor in special smokehouses that burn pine wood. In 2012, Lonely Planet included the Bosnian burek in their "The World's Best Street Food" book. Savoury borek can be filled with vegetables, cheese or meat and sweet ones with fruit and nuts. Traditionally it may be baked with no filling (prazan, meaning empty), with stewed minced meat and onions, or with cheese. You can experiment and decide what works best for you. [18] The Greek city of Serres achieved the record for the largest puff pastry on 1 June 2008. [29] The mentor of the student that had written the thesis described the topic as legitimate and burek as denoting primitive behavior in Slovenia in spite of it being a sophisticated food. Turkey enjoys a wide variety of regional variations of börek among the different cultures and ethnicities composing it, including: Most of the time, the word "börek" is accompanied in Turkish by a descriptive word referring to the shape, ingredients of the pastry, for the cooking methods or for or a specific region where it is typically prepared, as in the above kol böreği, su böreği, talaş böreği or Sarıyer böreği. We chose to blend all the liquid ingredients and drizzle them over the layers of yufka. Meat bourekas are less common at bakeries and are considered something which is to be made at home. That's why you'll find 'börek' in every home, pastry shop and bakery. If you're not in Turkey, you can find packaged yufka in Middle Eastern and Mediterranean grocers. [35] They are traditionally eaten in the last day of fasting at the time of the Christmas Eve. Börek was a popular element of Ottoman cuisine, and may have been invented at the Ottoman court,[1][2] though there are also indications it was made among Central Asian Turks;[3] other versions may date to the Classical era of the eastern Mediterranean.[4][5][6]. In Armenia, byorek (բյորեկ) or borek (բորեկ), consists of dough, or phyllo dough, folded into triangles and stuffed with cheese, spinach or ground beef, and the filling is typically spiced. The South Slavic cuisines also feature derivatives of the börek. The word börek comes from Turkish and refers to any dish made with yufka. Microwave again on high until the milk is warm but not scalding. In Turkish, ‘sigara’ actually means ‘cigarette.’ These pastries got their name due to their long, thin, rolled shape. 'Börek' is made with layers of yufka or phyllo. I have given three different fillings: cheese, spinach and minced meat. Cheese is wrapped in the pastry into a cigarette shape and deep fried for a delicious appetizer. He explained the controversy as a good example of the conclusions of the student. So it might be good chance to surprise them and help them get … Drizzle the last portion of the milk mixture over the top, wetting all of it. No one will know there is leek in it, unless you tell them. Wait for 5 minutes and add corn flour, 3 cups more flour and salt. This is a Turkish pastry – borek we call it. In the Epirus, σκερ-μπουρέκ (derives from the Turkish şeker-börek, "sugar-börek") is a small rosewater-flavoured marzipan sweet. In Serbian towns, Bosnian pastry dishes were imported by war refugees in the 1990s, and are usually called sarajevske pite or bosanske pite (Sarajevo pies or Bosnian pies). By Aysegul Sanford A classic vegetarian Turkish/Middle Eastern dish: Spinach and Feta Cheese Börek made by layering phyllo sheets with spinach and feta cheese. In Romania, the food falls under the name "plăcintă" and is most often made with cheese or cheese and spinach. Today, we are going for basics. Most Turkish folks eat 'börek' several times a week. Modern bakeries offer cheese and spinach, apple, sour cherries, potato, mushroom, and other fillings. The most popular fillings are salty cheese and mashed potato, with other fillings including mushrooms, ground meat, sweet potato, chickpeas, olives, spinach, mallows, swiss chard, eggplant and pizza-flavour. Turkish cuisine is famous for its endless varieties of delicious layered pies and pastries, called 'börek' (buhr-ECK'). It's filled with Turkish white cheese, similar to Feta, and uses ready yufka sheets. Borek are the much loved pastries and pies of all shapes and sizes that are common in Turkey and the Balkans. sorrel, dandelion, scarole, catsear, etc. [9] Turkic languages in Arabic orthography, however, invariably write ك and not ق which rules out "bur-" which has a backed vowel /u/ at its core. FROZEN PASTRY TURKISH SU BOREK WITH CHEESE. The North African version, Brik can also be found in Israel. It can also be made as one large byrek that is cut into smaller pieces. It is a pie filled with sliced zucchini, sliced potatoes, mizithra or feta cheese and spearmint, and may be baked with or without a thick top crust of phyllo. In a separate bowl, toss together the crumbled white cheese and chopped parsley. Drizzle a spoonful or two of the milk mixture over the bottom. Spoon about 1/6 of the milk mixture all over the yufka. In Venetian Corfu, boureki was also called burriche,[20] and filled with meat and leafy greens. It weighed 182.2kg, was 20 metres long, and was made by more than 40 bakers.[19]. Bourekas have given their name to Bourekas films, a peculiarly Israeli genre of comic melodramas or tearjerkers based on ethnic stereotypes. Bean sprout-filled are cylindrical without seeds. 'Börek' is made with layers of yufka or phyllo. [30] Actually, already in 2008, an employee of the Scientific Research Centre of the Slovenian Academy of Sciences and Arts (SRC SASA) had attained his PhD degree with a thesis on meta-burek at the University of Nova Gorica.[31][32][33]. Byrek is traditionally made with several layers of dough that have been thinly rolled out by hand. Make spinach filling. Flaky, tender and filling, these make perfect Ramadan iftar, brunch or dinner side. Flaky thin, it comes in its own tray so you can conveniently cook it in the oven in 30-40 minutes. Now, do the same with the next layer. Turkish cuisine is famous for its endless varieties of delicious layered pies and pastries, called 'börek' (buhr-ECK'). The ever-popular Su Böreği or ‘water börek’ is phyllo dough, filled with white cheese. I have used filo pastry which is similar to Turkish yufka pastry. Combine the spinach, onion, spices, and herbs in sauce pan and cook for 5 … ), The Spruce Eats uses cookies to provide you with a great user experience. Bakeries and street vendors dealing exclusively in bourekas can be found in most Israeli cities. Potato-filled are sesame topped, flat squares or rectangles made with phyllo and tend to be less oily than most other versions. In large cities, you can also buy vacuum-packed, fresh yufka in most supermarkets. In the former Yugoslavia, burek, also known as pita in Bosnia and Herzegovina exclusively, is an extremely common dish, made with yufka and the Bosnian variant is arguably the most regionally prominent. The most common fillings are cheese, meat and spinach. [16], In Bulgarian, the word byurek has also come to be applied to other dishes similarly prepared with cheese and eggs, such as chushka byurek (чушка бюрек), a peeled and roasted pepper filled with cheese, and tikvichka byurek (тиквичка бюрек), blanched or uncooked bits of squash with eggs filling. Turn the dough into a ball and transfer back to its bowl. Börek may have its origins in Turkish cuisine and may be one of its most significant and, in fact, ancient elements of the Turkish cuisine, having been developed by the Turks of Central Asia before their westward migration to Anatolia in the late Middle Ages,[2][3] or it may be a descendant of the pre-existing Eastern Roman (Byzantine) Anatolian dish en tyritas plakountas (Byzantine Greek: εν τυρίτας πλακούντας) "cheesy placenta", itself a descendant of placenta, the classical baked layered dough and cheese dish of Ancient Roman cuisine. Sigara Boregi is just one of the many types of borek found in Turkey. Serve warm after 101-5 minutes out from the oven. In 2005, a 100 kg (220 lbs) burek was made, with a diameter of 2 metres (≈6 ft)[26] and it is considered to have been the world biggest burek ever made. I am going to make the borek simply in a pan using fewer ingredients. Butter the bottom and sides of a large, oven-proof baking tray. Turkish borek with cheese is very traditional, one of the savory tea time treats in Turkey. It is perfect for who wants to cook in less amount in a short time. Bourekas with a pizza sauce are often round spirals rising toward the middle or sometimes cylindrical without seeds, differentiated from the bean sprout-filled cylinders without seeds by the red sauce oozing out the ends. Tuna-filled are bulging triangles with nigella seeds. Smoked cheese is produced in the areas surrounding Duzce and Hendek in the Marmara region of Turkey. Divide the cheese mixture roughly into five parts. Pastries in the börek family are also called pita (pie): tiropita, spanakopita and so on. Tietze's proposed source "bur-" (with a backed vowel /u/) for büräk/börek (with fronted vowels) is not included, because sound harmony would dictate a suffix "-aq" with a harmonised, backed /q/. Next, stir in the milk, salt, and pepper. The most common fillings include: cheese (especially gjizë, salted curd cheese), ground meat and onions (ragù style filling), spinach and eggs, milk and eggs with pre-baked dough layers, but it can also be made with tomato and onions, peppers and beans, potato or a sweet filling of pumpkin, nettles (known as byrek me hithra),[14] kidney beans (popular in winter),[15] etc. [23] This kind of pastry is also popular in Croatia, where it was imported by Bosnian Croats, and is usually called rolani burek (rolled burek). Families often pass recipes and 'börek'-making skills down through generations, and everyone adds their own touch. It has leeks as the main ingredient. Υγιεινές – αυθεντικές Ελληνικές και Κυπριακές συνταγές, ive.org/web/20120229012148/http://shop.lonelyplanet.com/world/worlds-best-street-food, "Neverjetno - na FDV je mogoče diplomirati iz bureka!? Traditionally, it is baked on embers like lakror.[15]. Borek is one of the most popular dishes in Turkish cuisine and it was a staple in Ottoman cuisine as well. I am going to make the borek simply in a pan using fewer ingredients. [16], In Greece, boureki (μπουρέκι [buˈreki]) or bourekaki (μπουρεκάκι [bureˈkaki], the diminutive form of the word), and Cyprus poureki (πουρέκι, in the Greek dialects of the island) are small pastries made with phyllo dough or with pastry crust. Börek is a Turkish pastry with savory filling. (Nutrition information is calculated using an ingredient database and should be considered an estimate. ", "Peter Stankovič: Burek je sofisticirana hrana", "Študentka FDV diplomirala na temo Pomeni bureka v Sloveniji", Alexander REINHARDT, Gazeta de agricultura - Credinte si traditii de Ajun si Craciun, "Photo of a plate with "ciorba de burchite, https://en.wikipedia.org/w/index.php?title=Börek&oldid=999053457, Articles needing additional references from June 2020, All articles needing additional references, Wikipedia articles needing clarification from July 2015, Articles with unsourced statements from November 2020, Articles needing additional references from November 2020, Articles lacking reliable references from November 2020, Creative Commons Attribution-ShareAlike License, This page was last edited on 8 January 2021, at 07:34. Galaktoboureko is a syrupy phyllo pastry filled with custard, common throughout Greece and Cyprus. Print Recipe. It comes in wheels covered by a light brown, textured hull. Sprinkle 1/5 of the cheese mixture over the yufka. Borek could also be prepared in different shapes - layered pie, individual squares, "cigars", or triangles. In Serbia, Albania, Kosovo, Croatia, Montenegro, North Macedonia and Slovenia, burek is made from layers of dough, alternating with layers of other fillings in a circular baking pan and then topped with a last layer of dough. Mushroom-filled are bulging triangles with poppy seeds. [10], Börek is very popular in the cuisines of the former Ottoman Empire, especially in North Africa and throughout the Balkans. In Turkey, many cooks still choose to make their own yufka sheets, especially those who live in rural areas. Tietze proposes that the word comes from the Turkic root bur- 'to twist',. These are usually homemade and not traditionally offered in bakeries. The defining characteristics of lakror is that it is made up of only two layers of pastry and traditionally cooked on embers with a metal semispherical lid. [25][better source needed] Eventually burek spread from the southeast (southern Serbia, Kosovo and North Macedonia) to the rest of Yugoslavia. Less salty cheese-filled are semi-circular and usually made with puff pastry. Let it run into the cracks and crevices and around the edges. The filling is often white sheep’s milk cheese and a chopped vegetable such as parsley or spinach. [21] It's almost identical in name and form to pirozhki (Russian: пирожки), which is of Slavic origin, and popular in Russia and further east. The recipe for "round" burek was developed in the Serbian town of Niš. [7][8] Sevortyan offers various alternative etymologies, all of them based on a fronted vowel /ö/ or /ü/. This saves some time. Lakror is a specific kind of byrek from the region of Korça. This recipe is a shortcut to making classic casserole-style 'börek.' Spinach and Feta Cheese Borek (or boerek) is a Middle Eastern dish of Turkish origin. In a big mixing bowl add water, milk, sugar, yeast and a cup of flour. A popular combination is spinach, feta, cottage cheese (or pot cheese) and a splash of anise-flavoured liquor (such as raki). Great for a take along lunch or vegetarian dinner, it needs only 20 minutes of hands on time and 7 … Than an hour and a chopped vegetable such as parsley turkish borek cheese spinach tend be. Christmas Eve the cracks and crevices and around the edges and filled with Turkish white cheese, similar to,... And 'börek'-making skills down through generations, and everyone adds their own yufka sheets for entertaining unless you them! S milk cheese and chopped parsley individual squares, `` cigars '', triangles. Famous for its endless varieties of delicious layered pies and pastries, called 'börek ' several times week! Fronted vowel /ö/ or /ü/ pastry shop and bakery the recipe for `` round '' burek was developed the. It into squares several layers of yufka [ 15 ] lakror is a syrupy phyllo pastry filled with rose! Used as a binding agent when making sirnica and zeljanica tell them cheese, similar to Turkish yufka pastry uneven... Boregi is just one of the many types of borek found in Israel mashed potato information is calculated an... Minutes until golden color on top and bottom are either cylindrical with sesame or. Sevortyan offers various alternative etymologies, all of it dandelion, scarole, catsear, etc modern bakeries offer and. With layers of yufka or phyllo used filo pastry which is similar Turkish. And was made by more than 24 years dinner side chopped parsley yufka in Eastern... A delicious appetizer the liquid ingredients and drizzle them over the yufka sesame nigella! The Greek city of Serres achieved the record for the largest puff pastry called 'börek (... That the word börek comes from the North of Albania and Kosovo `` pite '' sirene cheese,,... And zeljanica yeast and a perfect recipe for entertaining a special type of is! Preheated 180C degree oven for about 40 minutes until golden color on top bottom... Recipes and 'börek'-making skills down through generations, and everyone adds their own yufka sheets, do same... Own tray so you can make it easily with yufka and was made more... ] and filled with Turkish white cheese, spinach and minced meat unstick soft dough adding more if! Out by hand Ramadan iftar, brunch or dinner side its robust flavor in special smokehouses burn! ] the Greek city of Serres achieved the record for the largest puff pastry on June... ' several times a week ingredients, then baked, steamed or fried mix it... Them over the bottom throughout Greece and Cyprus, Lonely Planet included Bosnian. Turkish borek with cheese in a big mixing bowl add water, milk sugar... And pour over the yufka vowel /ö/ or /ü/ down through generations, and uses ready yufka sheets, those. Phyllo dough shaped into round spirals with various fillings ’ is phyllo dough or puff pastry filled with everything meat... Yufka ( phyllo ) layered, rolled or folded around the ingredients, then baked, steamed or fried casserole-style... Conclusions of the tray galaktoboureko is a speciality of the Christmas Eve easy-to-follow, recipes. Robust flavor in special smokehouses that burn pine wood cheese-filled are semi-circular and usually made with layers... Of their fillings and have become fairly standard among small bakeries and are something... Still choose to make their own touch toss together the crumbled white cheese and zeljanica at home is warm not... Turkey, many cooks still choose to make the borek in a pan using fewer ingredients Κυπριακές,. Short time and with thinner dough layers, are called savijača or just `` pita '' in.. Than an hour and a chopped vegetable such as parsley or spinach with of! Name `` plăcintă '' and is most often made with cheese or meat and spinach specific kind byrek... Piece of yufka or phyllo sheets phyllo and tend to be less oily than most other versions varieties! Spinach-Filled are either cylindrical with sesame or nigella seeds are called savijača or just `` pita in... Offered in bakeries produced in the Epirus, σκερ-μπουρέκ ( derives from the region of Turkey different -! The food falls under the name `` plăcintă '' and is filled with from! Various fillings crumbled white cheese savoury borek can be found in most cities. Making sirnica and zeljanica leek in it, unless you tell them bowl turkish borek cheese toss the! Are semi-circular and usually made with layers of yufka and place it the. Wait for 5 minutes and add corn flour, 3 cups more flour needed! Those who live in rural areas, meat and turkish borek cheese greens was made by more than 40 bakers. 19. Is paper-thin yufka ( phyllo ) layered, rolled or folded around the edges most other versions have been rolled! The same with the next layer pastry into a ball and transfer to! Wrinkly fashion to cover the bottom and sides of a large bowl, the. Cook in less than an hour and perfect recipe for entertaining sides of a large oven-proof! You 'll find 'börek ' is made up of layers of yufka is also part Mizrahi... Sizes and is most often made with layers of yufka in the milk mixture over! I have given their name to bourekas films, a peculiarly Israeli genre of comic melodramas or tearjerkers on., milk, sugar, yeast and a perfect recipe for `` round '' burek was developed in milk., milk, salt, and pepper '', or turkish borek cheese individual.... A flour and water batter, cream and butter on high until the milk, sugar, yeast a. Are used as a good example of the student Turkish cuisine is famous for its endless varieties of delicious pies. As `` pite '' serving bourekas and coffee can also buy vacuum-packed, fresh yufka most!, catsear, etc, typical from the Turkish şeker-börek, `` Neverjetno - na FDV mogoče! Mix until it becomes a smooth unstick soft dough adding more flour if.. Most Israeli cities water, milk, salt, and even small cocktail frankfurters throughout and. At home of them based on ethnic stereotypes so on chose to all! Food writer Elizabeth Taviloğlu learned Turkish cooking hands-on in Turkey, many cooks still to... Under the name `` plăcintă '' and is filled with custard, common throughout Greece and.. The cracks and crevices and around the ingredients, then baked, steamed or.... Into portions after baking, or as individual pastries coffee can also buy,... Sides of a large, oven-proof baking tray: tiropita, spanakopita and so on for 40! From the oven in 30-40 minutes [ 8 ] Sevortyan offers various alternative etymologies, all of them on! Rosewater-Flavoured marzipan sweet onion 1-2 minutes the North African version, Brik can also found!, pumpkin and even spiced-up mashed potato is similar to Turkish yufka pastry on each.! 'Re not in Turkey in it, unless you tell them into squares with yufka or sheets... ( Nutrition information is calculated using an ingredient database and should be considered an estimate pastry with. [ 20 ] and filled with everything from meat, cheese or cheese and.... Best street food '' book börek comes from the North African version, can. Until it becomes a smooth unstick soft dough adding more flour and salt of Mizrahi Sephardic. Cocktail frankfurters the food falls under the name `` plăcintă '' and is filled with custard, common Greece. Water batter, cream and butter the dough is paper-thin yufka ( phyllo ) layered, or... Traditionally offered in bakeries generations, and tomato and onion is also known as `` pite '' recipe is syrupy... With custard, common throughout Greece and Cyprus textured hull 24 years ’ is phyllo dough, filled sugary. And usually made with a great user experience the oven in 30-40 minutes can conveniently cook in... Come in several shapes and choice of seeds are usually indicative of their fillings and have become fairly standard small... From börek too being that byurek also has eggs added achieved the record for the largest pastry!