MANTARLI BÖREK

BOREK WITH MUSHROOM FILLING

Ingredients:

3 Turkish pastry sheets

Filling:

1 small size of onion
2 lb of whole mushroom
1 tbsp of tomato paste
1/3 tsp of black pepper
salt

Sauce:

 2 eggs

1/2 cup of milk

1/2 cup of vegetable oil

1/2 cup of water

Wash and drain mushrooms and chop finely.

In a large pot, take vegetable oil add chopped onion. Stir and cook until onion is tender. Add chopped mushroom and tomato paste. Stir and cook until it loses its volume. Add ground black pepper and salt. Turn the heat off when the mushroom absorbs all of its juice and let it cool.

For the sauce; take eggs, milk, water and vegetable oil in large mixing bowl and whisk.

 Take one of the fillo sheets and cut it half. Spoon 1/3 of the sauce over entire surface.

Place 1/3 of filling on top, fold the edges and roll.

Swirl this long roll in the middle of a round tray. Repeat this step for the other five pastries. Pour the sauce all over evenly and sprinkle sesame seeds.

Bake it in pre oven for 35 minutes or until it is golden brown.

PIRASALI KOLAY SU BÖREĞİ

EASY WATER BOREK WITH LEEK

• 6 Turkish fillo pastry
• 4 eggs
• 2 cups of milk
• 2 cups of water
• 1 cup of sunflower oil

Filling:

• 1 bunch of leeks
• 1 tbsp of tomato paste
• 2 tbsp of sunflower oil
• salt

For preparing filling; cut off top of leeks, wash, and drain. Cut leeks in half lengthwise and slice them thinly. Wash leek one more time after chopping. Take sunflower oil and leek in a large skillet and turn the heat on medium high. Cook it until leek absorbs all of its juice.Add tomato paste and cook it for 5 minutes.Turn the heat off. Let it cool for 20 minutes.Set a side.

For the sauce; take eggs, milk, water and sunflower oil in large mixing bowl and whisk.

Brush bottom and sides of a 13 by 17-inch baking tray with sunflower oil. Layer the first sheet. Cut the edges of this first sheet if it is hanging over the tray and use them for the next step. Roll the second and third sheet and cut them into 3 inch pieces. Dip these pieces into sauce and lay them side by side until they cover all over the surface. Spoon 1/2 of the sauce over entire surface. Spread the filling all over covering the whole surface.Rool the forth and fifth sheets and do the same thing as the second and third sheets. Cover it with the last sheet. Make some holes on this last sheet and spoon the remaining sauce all over.
Preheat the oven 350F and bake it until golden brown.

ISPANAKLI VE SUCUKLU BÖREK

SPINACH AND SAUSAGE BOREK

Makes 21 boreks.

Ingredients:
•3 Turkish pastry sheets

Filling:
•1 small size of onion(chopped)
•2 lb of spinach
•1/2 lb of sausage
•3 tbsp of olive oil
•1/2 tsp of ground black pepper
•salt

Sauce:
•1 egg+1 egg white
•1/2 cup of milk
•1/2 cup of vegetable oil

Glaze:
•1 egg yolk
•sesame seeds

Soak spinach in cold water and add 2 tbsp of vinegar. Leave spinach in the water for 20 minutes. Wash and drain it one more time.
In a large pot, take vegetable oil add chopped onion. Stir and cook until onion is tender. Add chopped sausage stir for 2-3 minutes.
Chop spinach and add it to the pot. Stir until it loses its volume. Add ground black pepper and salt. Turn the heat off when the spinach absorbs all of its juice and let it cool.
For the sauce; take eggs, milk and vegetable oil in large mixing bowl and whisk.

Take one of the fillo sheets and fold the top in. Spoon 1/3 of the sauce over entire surface.

Place 1/3 of filling on top, fold the edges and roll.

Cut this roll into 7 pieces. Place all the rolls in a baking dish. Repeat this step for the other two fillo sheets.

Brush with egg yolk and sprinkle sesame seeds on top. Preheat the oven 35OF. Bake for 30 minutes or boreks are just golden brown.

KOLAY SU BÖREĞİ

EASY WATER BOREK

Water borek is so delicious but it is not so easy to make . I don't have the original recipe for Water Borek on my blog. I guess I am not that brave to try it yet :) In order to make the original one; you should make your own dough, roll up the fillos and boil them. It is not that easy, isn't it?

After tasting this "Easy Water Borek" at my friend Esra's house, I got the recipe and tried it. I am so glad that I have the recipe now. I don't need to do all the hard work to bake this wonderful borek.

Thanks Esra...

• 6 Turkish fillo pastry
• 4 eggs
• 2 cups of milk
• 2 cups of water
• 1 cup of sunflower oil

Filling:

• 1 chicken breasts
• 1 carrots ( shredded )
• 1 onion ( chopped )
• 2 tbsp of sunflower oil
• 1/3 tsp of black pepper
• salt

Wash and drain chicken breast. Take it in a pressure cooker and add 3 cups of cold water. Bring it to the boil. You will see some foam on the surface when it starts to boil. Take them all with a spoon and discard. Close the lid of pressure cooker and turn the heat down to low. Cook the chicken for 5 minutes at low heat. Take the pressure cooker and let it cool. Open the lid when it is cool enough and take the chicken out. ( You could use the broth for soup or rice) Cut them into small pieces.

In a large pot, take  sunflower oil add chopped onion and carrot. Stir and cook until onion is tender. Add chicken and stir. Add black pepper and salt. Turn the heat off.

For the sauce; take eggs, milk, water and sunflower oil in large mixing bowl and whisk.

Brush bottom and sides of a 13 by 17-inch baking tray with sunflower oil. Layer the first sheet. Cut the edges of this first sheet if it is hanging over the tray and use them for the next step. Roll the second and third sheet and cut them into 3 inch pieces. Dip these pieces into sauce and lay them side by side until they cover all over the surface. Spoon 1/2 of the sauce over entire surface. Spread the filling all over covering the whole surface.Rool the forth and fifth sheets and do the same thing as the second and third sheets. Cover it with the last sheet. Make some holes on this last sheet and spoon the remaining sauce all over.
Preheat the oven 350F and bake it until golden brown.

NOHUTLU BÖREK

CHICKPEAS BOREK

Makes 28 boreks.

Ingredients:

• 2 cups of cooked chickpeas
• Turkish triangular fillo
• 1 medium size of chopped onion
• 1/2 bunch of chopped parsley
• 2 tbsp of tomato paste
• 1/2 tsp of ground black pepper
• 3 tbsp of sunflower oil
• salt

Topping:

• 3/4 cup of milk
• 3/4 cup of water
• 1/2 cup of sunflower oil
• 1 egg+1 egg white
• 1/2 tsp of salt

Glaze:

• 1 egg yolk
• sesame seeds

Take cooked chickpeas in a bowl of food processor and process it well.Saute chopped onion with 3 tbsp of  sunflower oil over medium heat. Add tomato paste and stir for 5 minutes. Add chickpeas, black pepper, and salt and stir. Turn the heat down off. Add chopped parsley and stir.
Take one of the triangular fillo sheets place two tbsp of filling on top, fold the edges and roll.Place all the rolls in a baking dish side by side ( no place between them ).
Take eggs, 3/4 cup of milk, 3/4 cup of water and 1/2 cup of sun flower oil and whisk it well.Pour this liquid on top rolls and let it rest in the refrigerator until rolls absorb the liquid completely.
Place parchment paper on a baking sheet. Take the rolls out and place them on the baking sheet. Brush with egg yolk and sprinkle sesame seeds on top. Preheat the oven 35OF. Bake for 30 minutes or boreks are just golden brown.

TAVUKLU BÖREK

FILLO BOREK WITH CHICKEN FILLING

Ingredients:

•1 lb fillo dough

Filling:

•1 large medium size of onion( chopped )
•1/2 chicken breast
•1 medium size sweet red pepper
•1/2 tsp of ground black pepper
•3 tbsp of olive oil
•salt

Sauce:

•2 eggs white
•1 cup of milk
•1/2 cup of vegetable oil

• sesame seeds

Wash and drain chicken breast. Take it in a pressure cooker and add 3 cups of cold water. Bring it to the boil. You will see some foam on the surface when it starts to boil. Take them all with a spoon and discard. Close the lid of pressure cooker and turn the heat down to low. Cook the chicken for 5 minutes at low heat. Take the pressure cooker and let it cool. Open the lid when it is cool enough and take the chicken out. ( You could use the broth for soup or rice) Cut them into small pieces.


In a large pot, take vegetable oil add chopped onion and chopped sweet red pepper. Stir and cook until onion is tender. Add chichen and stir. Add black pepper and salt. Turn the heat off.
For the sauce; take eggs, milk and vegetable oil in large mixing bowl and whisk.

Brush bottom and sides of a 13 by 17-inch baking tray with vegetable oil. Layer the first half of fillo. Place the filling all over covering the whole surface.



Layer the  second half of fillo on top of the filling and cut the whole thing into squares.








 Pour the sauce evenly. Sprinkle sesame seeds. Take the tray in the refrigeretar for two hours.

Preheat the oven to 350 F. Bake for about 45 minutes or until nicely brown.

ISPANAKLI BAYAT EKMEK BÖREĞİ

SPINACH BOREK WITH BREAD

Ingredients:


Filling:

• 1 large size of onion(chopped)
• 1 lb of spinach
• 1 tbsp of tomato paste
• 1 tbsp of red pepper paste
• 1/3 lb of ground beef
• 3 tbsp of olive oil
• 1/2 tsp of ground black pepper
• salt

Sauce:

• 12 slice of bread
• 1 cup of plain yogurt
• 1/2 cup of vegetable oil
• 2 eggs

Soak spinach in cold water and add 2 tbsp of vinegar. Leave spinach in the water for 20 minutes. Wash and drain it one more time.
In a large pot, take vegetable oil add beef . Stir and cook until it is cooked. Add chopped onion. Stir and cook until onion is tender. Add tomato paste and red pepper paste stir for 2-3 minutes.
Chop spinach and add it to the pot. Stir until it loses its volume. Add ground black pepper and salt. Turn the heat off when the spinach absorbs all of its juice and let it cool.
For the sauce; take bread in a bowl of food processor and process it until nicely chopped. Take bread in a bowl. Put 2 eggs, 1 cup of yogurt and 1/2 cup of vegetable oil in the bowl of food processor and process it until finely mix.

Stir this liquid in chopped bread.
Brush bottom and sides of a 13 by 17-inch baking tray with vegetable oil. Pour the first half of sauce into baking tray.Spread the filling on top and cover the filling with the second half of sauce
Preheat the oven to 350 F. Bake for about 45 minutes or until nicely brown.
When it completely cools down, cut the borek into squares.

ISPANAKLI BÖREK

SPINACH BOREK

Ingredients:

• 4 Turkish pastry sheets

Filling:

• 1 large size of onion(chopped)
• 2 lb of spinach
• 1 tbsp of tomato paste
• 1 tbsp of red pepper paste
• 1/2 cup of feta cheese
• 3 tbsp of olive oil
• 1/2 tsp of ground black pepper
• salt

Sauce:

• 1 egg+1 egg white
• 1 cup of milk
• 1/2 cup of vegetable oil

Glaze:

• 1 egg yolk
• sesame seeds and nigella seeds

Soak spinach in cold water and add 2 tbsp of vinegar. Leave spinach in the water for 20 minutes. Wash and drain it one more time.
In a large pot, take vegetable oil add chopped onion. Stir and cook until onion is tender. Add tomato paste and red pepper paste stir for 2-3 minutes.
Chop spinach and add it to the pot. Stir until it loses its volume. Add ground black pepper and salt. Turn the heat off when the spinach absorbs all of its juice and let it cool.
For the sauce; take eggs, milk and vegetable oil in large mixing bowl and whisk.
Brush bottom and sides of a 13 by 17-inch baking tray with vegetable oil. Layer the first sheet, spoon 1/3 of the sauce over entire surface. Layer the second sheet and spoon 1/3 of sauce over and spread the filling all over covering the whole surface. Layer the third sheet on top of the filling and spoon the remaining sauce all over and layer the last sheet.
Whisk egg yolk for the glaze and brush the last sheet with egg yolk. Sprinkle some sesame and nigella seeds.
Preheat the oven to 350 F. Bake for about 45 minutes or until nicely brown.
When it completely cools down, cut the borek into squares.

PATATESLİ & ZEYTİNLİ BÖREK

BOREK WITH POTATO & BLACK OLIVE FILLING

Ingredients:

• 4 Turkish pastry sheets
• 1 small size onion (chopped )
  
• 2 tbsp of tomato paste
• 3 large size of potatoes
• 1 cup of pitted black olive
• 3 tbsp vegetable oil
• 1/2 tsp of ground black pepper
• salt

Sauce:

• 1 egg+1 egg white
• 1 cup of milk
  
• 1/2 cup of vegetable oil

Topping:

• 1 egg yolk
• sesame and baraka seeds

Take washed potatoes in a large pot and cover with cold water. Boil it until soft over medium heat. Peel and mash potatoes. Saute chopped onion with 3 tbsp of vegetable oil over medium heat. Add tomato paste and stir for 5 minutes. Add mashed potatoes, black pepper, and salt and stir. Turn the heat down to low and continue to cook for ten minutes. Turn the heat off and add black olive. Let it cool.

For the sauce; take eggs, milk and vegetable oil in large mixing bowl and whisk.

Brush bottom and sides of a 13 by 17-inch baking tray with vegetable oil. Layer the first sheet, spoon 1/3 of the sauce over entire surface. Layer the second sheet and spoon 1/3 of sauce over and spread the filling all over covering the whole surface. Layer the third sheet on top of the filling and spoon the remaining sauce all over and layer the last sheet.
Whisk egg yolk for the glaze and brush the last sheet with egg yolk. Sprinkle some sesame and baraka seeds.
Preheat the oven to 350 F. Bake for about 45 minutes or until nicely brown.
When it completely cools down, cut the borek into squares.

ZEYTİNLİ MİLFÖY BÖREK

PUFFED PASTRY BOREK WITH BLACK OLIVE FILLING

Ingredients:

• 2 sheets of puffed pastry 
• 1 cup of pitted black olive

Topping:

• 1 egg yolk
• nigella ans sesame seeds 

Preheat the oven 400F. 
Cut each pastry sheet into 9 squares. Put 1 tsp of pitted black olive on the center of the square and close it up. Press gently to seal.Repeat this step for all the squares. Take them on a cookie sheet. Brush with egg yolk and sprinkle some nigella and sesame seeds on top. Bake it for 15 minutes or the egg yolk turns golden brown in color.

TAVA BÖREĞİ

SKILLET BOREK (EASY BOREK)

This borek is easy to make and almost as delicious as the oven baked one. I usually cook it for weekend breakfasts.

Ingredients:

• 1+1/2 Turkish pastry leaves
• 1/2 cup of milk
• 1/3 of vegetable oil
• 1 egg
• 1/2 lb. (250 gr) feta cheese

Mix milk, vegetable oil and egg in a large bowl and set this mixture aside.

Take an 9-inch skillet and and drizzle some vegetable oil in the skillet. Place the first half of pastry leaf over the skillet and don't fold the edges. Spoon the 1/3 of mixture over the pastry. Place the second half of pastry over the mixture and add the second 1/3 of mixture on it. Place the feta cheese and cover the cheese with the third half of pastry sheet. Add the rest of the mixture on top of the pastry and cover it with the hanging part of first half of pastry. Take it over medium heat and cover the lid. Cook it for 10 minutes and check it . If it is finely brown turn it over and cook it for another 10 minutes. Serve it warm.

SERİMSEK

FRIED BOREK WITH GROUND BEEF & RICE FILLING

 This is the first borek I have ever eaten and I must admit that it is the most tastiest one for me. They make it for a special occasion in large quantities in my hometown. After one of the close relatives passes away they prepare it and share it with neighbors and relatives. That way, people remember and pray for that person.

The smell of mahalab makes this borek special. Also it is tastier because it is fried:)

Ingredients:

Dough:

• 2 cups of all purpose flour
• 3/4 cup of warm water
• 1 tsp of mahalab
• 1 tsp of yeast
• 1 tsp of salt
• 1/2 tsp of granulated sugar

Filling:

• 1/2 cup of rice
• 3/4 cup of boiling water
• 1/2 lb of ground beef
• 1 large onion ( chopped )
• 1/2 tsp of ground black pepper
• salt
• 1 cup of olive oil to fry

Cook the rice with the boiling water over low heat. In a medium skillet, cook ground beef with 2 tbs of vegetable oil on a medium heat. When the beef is done add chopped onion into the skillet and cook them together for 5 minutes. Turn the heat off and add black pepper and salt. Stir and mix it with the rice.

Mix all of the dry ingredients for the dough in a large mixing bowl. Add water, knead them all together with your hands until becoming dough. The dough should be soft. Cover the bowl with plastic wrap and let it rest until the dough rises to double of its size. It takes one to two hours.

Take the bowl and knead the dough again until it is bubble free. Divide the dough into four equal pieces.Take some all purpose flour in a small bowl and dip one of the dough balls into the flour. Dust a large, flat surface with the flour (dusting will keep the dough from sticking). Place the dough onto flat surface and roll the dough as thin as you can with a long roller pin. Keep dusting the dough with flour while you are rolling. Continue rolling it until the dough is about 16 inch diameter.

Apportion 1/2 of the filling as shown in the picture.Dip the second ball into the flour. Dust a large, flat surface with the flour. Place the the second ball onto flat surface and roll the dough as thin as you can with a long roller pin just like the first one.

Cover the first sheet with the second one and cut the dough with a knife or pastry cutter from the edges of the filling. Repeat these steps for the third and the forth balls. Take 1 cup of olive oil in a pot over high heat. Fry the pastries turning occasionally. Place a paper towel on a large serving dish and take boreks onto the paper towel. This way paper towel absorbs excessive oil.

KIYMALI & BEZELYELİ GÜL BÖREĞİ

SWIRLED BOREK WITH GROUND BEEF & PEAS

This borek is the second one I tried with peas. I couldn't take the picture of first one but I was very pleased with the additional flavor of peas. The swirled shape is another presentation of Turkish borek.

Makes 24 boreks.

Ingredients:

• 3 round Turkish pastry sheets
  
• 1/2 cup of plain yogurt
• 1/2 cup of vegetable oil
• 1/2 cup of milk

Filling:

• 1/2 lb of ground beef
• 1/2 cup of frozen peas
• 1 large onion (chopped )
  
• 2 tbsp of vegetable oil
• 1/2 tsp of ground black pepper
• salt
  

Topping:

• 1 egg yolk
• sesame seeds

In a medium skillet, cook ground beef with 2 tbs of vegetable oil on a medium heat. When the beef is done add chopped onion into the skillet and cook them together for 5 minutes. Turn of the heat off and add peas, black pepper and salt. Stir and set a side.

Mix yogurt and vegetable oil in a bowl.

Divide each sheet into 8 equal triangles.Take one of the triangular, brush with 1-2 tbsp of yogurt-vegetable oil mixture over the surface of triangle. Place two tbsp of filling on one of the wide side of each triangle and roll it up.Swirl this roll around itself. Place all the rolls in a baking dish side by side ( no place between them ). Pour 1/2 cup of milk on top and let it rest in the refrigerator until rolls absorb the milk completly.
Place parchment paper on a baking sheet. Take the rolls out and place them on the baking sheet. Brush with egg yolk and sprinkle some sesame seeds on top. Preheat the oven to 350 F. Bake for about 45 minutes or until nicely brown.

ÇEDAR PEYNİRLİ MİLFÖY BÖREK

PUFF PASTRY BOREK WITH CHEDDAR CHEESE

I found this easy borek recipe on one of my favorite Turkish Food Blogs, "Hayat Binbircesni".Thank you Saliha, this is a brilliant idea.

It is a well know fact that the best borek is made from scratch but it takes too much time just like this one.

However this puff pastry borek is an exception. It almost tastes like somebody just made it from scratch.

Serves 4.

Ingredients:

• 1 sheet of puff pastry
• 1 cup shredded cheddar cheese
• 1/4 bunch of chopped parsley

Topping:

• 1 egg yolk
• nigella and sesame seeds

Take the puff pastry sheet out of the freezer and let it thaw. Cut the pastry three equal parts. Dust a large, flat surface with  flour (dusting will keep the dough from sticking). Place one of the pastry part onto flat surface and sprinkle some more flour on top of it. Roll the pastry as thin as you can with a long roller pin. Keep dusting the dough with flour while you are rolling.
Take cheddar cheese and chopped parsley in a large bowl and mix it. Place 1/3  of filling along on the widest part of the pastry sheet and roll it up tightly to make a long cigar. Swirl this long cigar in the middle of a round tray. Repeat this step for the other two. Brush with egg yolk and sprinkle sesame and nigella seeds

PATATESLİ BÖREK

 

BOREK WITH POTATO FILLING

Makes 14 boreks.

Ingredients:

• Turkish triangular fillo
  
• 3 large size of potatoes
• 1 small size onion (chopped )
  
• 2 tbsp of tomato paste
• 1/3 bunch of parsley
• 1/2 cup vegetable oil
• 1/2 tsp of ground black pepper
• salt
  

Topping:

• 1 egg yolk
• nigella seeds
• 1 cup of milk
  

Take washed potatoes in a large pot and cover with cold water. Boil it until soft over medium heat. Peel and mash potatoes. Saute chopped onion with 3 tbsp of vegetable oil over medium heat. Add tomato paste and stir for 5 minutes. Add mashed potatoes, black pepper, and salt and stir. Turn the heat down to low and continue to cook for ten minutes. Turn the heat off and add chopped parsley. Let it cool.

Take one of the triangular fillo sheets, brush with one tbsp of vegetable oil over the surface of fillo.Place the second fillo on top of first fillo . Place two tbsp of filling on top, fold the edges and roll.Place all the rolls in a baking dish side by side ( no place between them ). Pour one cup of milk on top and let it rest in the refrigerator until rolls absorb milk completly.

Place parcmant paper on a baking sheet. Take the rolls out and place them on the baking sheet. Brush with egg yolk and sprinkle some nigella seeds on top. Preheat the oven 35OF. Bake for 30 minutes or boreks are just golden brown.

KADAYIF BÖREĞİ

  
KATAIFI BOREK

Ingredients:

• 1 pound shredded fillo dough

Sauce:

• 1 cup of milk
• 1/2 cup of vegetable oil
• 2 eggs
• 1/3 tbs of salt

Filling:

• 1/2 lb ground beef

• 1 medium onion
• 1/2 bunch of parsley
• 2 tbsp of vegetable oil
• 1/3 tsp of black pepper
• salt

In a medium skillet, take ground beef with 2 tbsp of vegetable oil over medium heat. When the beef is cooked, add chopped onion into the skillet and cook them together for 5 minutes. Turn the heat of and add chopped parsley, black pepper and salt. Set a side.

In a medium mixing bowl, mix eggs, milk and vegetable oil for sauce.
Take kataifi from the freezer and break it into small pieces in a mixing bowl immediately. Let it thaw for ten minutes. Then add sauce in it and mix it evenly. In a rectangular pyrex, take the half of kataifi and press and spread filling over the first half of kataifi,then spread the second half of kataifi over the filling and gently press.

Preheat the oven to 350 F. Bake for about 45 minutes or until nicely brown.

When it completely cools down, cut the borek into square shapes.

YESİL MERCİMEKLİ BÖREK

BOREK WITH GREEN LENTIL

Ingredients:

• 4 Turkish pastry sheets

Filling:

• 1 large size of onion(chopped)
• 1+1/2 cups of cooked green lentils
  
• 1 tbsp of tomato paste
• 1 tsp of red pepper paste
• 3 tbsp of olive oil
  
• 1/2 tsp of black pepper
• salt

Sauce:

• 1 egg+1 egg white
• 1/2 cup of milk
  
• 1/2 cup of vegetable oil

Glaze:

• 1 egg yolk
• sesame seeds and nigella seeds
  

For the filling; take olive oil and chopped onion in a large skillet and saute it over medium heat. Add tomato paste and red pepper paste to the skillet and stir.Turn the heat down to low. Cook it for 5 minutes. Add cooked lentils, black pepper, and salt to the skillet and stir it.Turn the heat off and let it cool.
For the sauce; take eggs, milk and vegetable oil in large mixing bowl and whisk.
Brush bottom and sides of a 13 by 17-inch baking tray with vegetable oil. Layer the first sheet, spoon 1/3 of the sauce over entire surface. Layer the second sheet and spoon 1/3 of sauce over and spread the filling all over covering the whole surface. Layer the third sheet on top of the filling and spoon the remaining sauce all over and layer the last sheet.
Whisk egg yolk for the glaze and brush the last sheet with egg yolk. Sprinkle some sesame and nigella seeds.
Preheat the oven to 350 F. Bake for about 45 minutes or until nicely brown.
When it completely cools down, cut the borek into squares.

LOR PEYNİRLİ BÖREK

BOREK WITH RICOTTA CHEESE
Ingredients:
Dough:

• 4 cups of all purpose flour
• 1 tbsp of salt
  
• 1+1/2 cups of water

Filling:

• 1 cup ricotta cheese
• 1 bunch of parsley ( Chopped )
• 1 bunch of green onion ( Chopped )
• 1 medium size of onion ( Chopped )
• 1 tbsp of dried mint
• 3 tbsp of olive oil
  
• 1 tsp of ground red pepper
• salt

Topping:

• 1 egg yolk
  
• sesame seeds

In a large mixing bowl, mix 4 cups of flour and salt and add water slowly and knead it until to reach soft consistency. Divide the dough into seven equal parts. Cover them with a damp kitchen cloth. Place a large skillet on the stove top. Take olive oil and chopped onion into the skillet. Turn the heat on medium and cover the lid. Saute it for 5 minutes. Add green onion to the skillet and stir it. Turn the heat off after 5 minutes. Add ricotta cheese, parsley, ground red pepper, and salt and stir it until well combined. Set a side.
Take some all purpose flour in a bowl and dip one of the dough balls into the flour. Dust a large, flat surface with the flour (dusting will keep the dough from sticking). Place the dough onto flat surface and roll the dough as thin as you can with a long roller pin. Keep dusting the dough with flour while you are rolling. Continue rolling it until the dough is about 22 inch diameter.
Brush the dough sheet with vegetable oil and place 2 tbsp of filling along on the widest part of the pastry sheet and roll it up tightly to make a long cigar. Swirl this long cigar in the middle of 14 inch round tray. Repeat this step for the other dough balls and continue to swirl them tightly. When you are finished, brush borek with egg yolk and sprinkle some sesame seeds on top.
Preheat oven 350F and bake it for 45 minutes or borek is just golden brown.

Note: You can use ready to use Turkish pastry sheets if you don't want to do your own dough, although the taste is not the same..

PIRASALI BÖREK

BOREK WITH LEEKS

This borek is delicious. I definitely suggest it to anyone.

Ingredients:

• 1/2 pack Athens Fillo Dough
  

Filling:

• 1 bunch of leeks
• 1/2 cup of crumbled feta cheese ( or same amount of ricotta cheese )
  
• 3 tbsp of vegetable oil
• 1 bunch of parsley
• salt

Sauce:

• 1 egg white
• 1/2 cup of milk
• 1/2 cup of vegetable oil

Topping:

• 1 egg yolk
• sesame seeds

For preparing filling; cut off top of leeks, wash, and drain. Cut leeks in half lengthwise and slice them thinly. Wash leek one more time after chopping. Wash, drain, and chop parsley too. Take vegetable oil and leek in a large skillet and turn the heat on medium high. Cook it until leek absorbs all of its juice. Turn the heat off. Let it cool for 20 minutes. Take both leeks and parsley in a bowl. Add cheese into the bowl and mix it. Set a side.
For sauce; mix egg white, milk, and vegetable oil.
Take one of fillo sheets, brush with one tbsp of sauce over the surface of fillo. Place one tbsp of filling on top, fold the edges and roll. Brush with egg yolk and sprinkle some sesame seeds on top. Place them on a baking tray. Preheat the oven 35OF. Bake for 30 minutes or boreks are just golden brown.

KIYMALI BÖREK

BOREK WITH GROUND BEEF

Borek is another very well known dish in Turkey. Everybody has their favorite one. Fillings are made almost with every vegetable, beef or cheese. Just use your imaginations...

Ingredients:

• 1/2 lb. fillo dough

Filling:

• 1 lb ground beef
• 1 medium onion
• 1 bunch of parsley
• 2 tbs of vegetable oil
• 1 tsp of black pepper
• salt

Sauce:

• 2 eggs
• 1/2 cup of vegetable oil
• 1/2 cup of milk

In a medium skillet, cook ground beef with 2 tbs of vegetable oil on a medium heat. When the beef is done add chopped onion in the skillet and cook them together for 5 minutes. Turn of the heat and add chopped parsley, black pepper and salt. Set a side.

In a medium mixing bowl, mix eggs, milk and vegetable oil for sauce.
Divide fillo sheets into two equal parts. Brush bottom and sides of a baking tray ( 13" 17" inches ) with vegetable oil. Lay 2 sheets of fillo at a time, spoon the sauce over entire surface. When you are done with first half, spread the filling all over covering the whole surface. Repeat with second half of fillo sheets, spoon the sauce until it is finished.

Preheat the oven to 350 F. Bake for about 45 minutes or until nicely brown.

When it completely cools down, cut the borek into square shapes.