Borek Recipe In 15 Minutes - Turkish Food Travel (2024)

FAQs

How do you make burak? ›

Borek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold. It is a custom of Sephardic Jews to have bourekas for their Shabbat breakfast meal on Saturday mornings. It is commonly served with ayran in Turkey, Albania, Bosnia and Herzegovina, Bulgaria, Kosovo, Serbia and North Macedonia.

Borek, a type of savory pastry that originated during the Ottoman era, is a highly customizable and versatile dish that is commonly enjoyed both at meals and for snacks.

What is Borek? Crisp and rich, borek is a savory Turkish pastry often served at breakfast and brunch. It's made by layering ultra-thin dough, an egg mixture, and various fillings. Borek also comes in many shapes and sizes, ranging from cigarette-shaped rolls to large trays.

The centrepiece of the whole meal, however, was börek – a savoury pastry made from yufka (a delicate, filo-like dough) and filled with feta cheese, parsley, chicken, minced meat and, occasionally, a few vegetables, such as potato, spinach, leek or courgette.

Fıstıklı Baklava

This is the most common in Türkiye, it simply means pistachio baklava. It's usually cut into squares or small rectangles and sprinkled with pistachio as well as featuring chopped pistachios inside the layers of dough.

How long do the bureks keep for? All of the bureks are made fresh and must be eaten within 3 days but they also freeze well! De-frost your pies before heating them up again, same instructions as when they are fresh.

Two main things differentiate a borek from a boureka: Size: Borek are significantly larger, often 9-12 inches in size. Sometimes they will be cut into pieces, sliced lengthwise for sauces to be added. Dough: Borek typically use yufka; bourekas an oily short dough, similar to empanadas.

What is the other name for borek? ›

Flaky filo pastry is wrapped around a spiced lamb filling dotted with pine nuts and currants, then curled into a charming spiral. Borek is found in different guises and goes by various names – burek, bourekas, byrek etc.

Borek also known as Burek can be described as a meal that should be consumed in moderation because it is a hefty source of calories from fats as well as carbs.

The big difference is the thickness of the dough. If you look carefully at a box of filo dough and a box of borek dough, you will notice a number in one of the corners. For baklava dough, the thinness of the dough is a #4. Borek dough is just about twice as thick with a #9 thickness.

Both! Some people like to eat burek hot, just as it comes out of the oven. Others love it best the following day when it's cold. And then there are those that like it in between.

Their shape, combined with the fact that they're fried, means they're very crisp with the pastry shattering to reveal the filling, which is usually cheese but sometimes minced meat. Laz börek: a sweet börek which is a regional speciality of Rize in the Black Sea Region of Turkey.

Borek is made with filo pastry, the paper thin pastry that is mostly used layered to get the signature flakiness. Also known as phyllo pastry, it is used to make both savoury and sweet pastries in Mediterranean and Middle Eastern cuisines, such as Baklava and Spanakopita.

Burek in particular is a Serbian delicacy made with a spiced ground meat and potato filling that is wrapped in phyllo dough and shaped into a spiral. There are variations of this recipe found in eastern Europe, Turkey, Greece, and North Africa.

Large lumps of meat are placed in a woodfired oven to cook extremely slowly. It takes 8 hours or more before it is considered ready to serve.