borek

"Boreks are such a good dish to have at home as a snack for kids" - Kirsty Chiaplias.

Silverbeet borek with feta

silverbeet,

(80 milliliters) extra virgin olive oil

onion, thinly sliced

tsp allspice

parsley,

dill, roughly chopped

(250 grams) feta, crumbled

fresh ricotta, drained, crumbled

fresh filo pastry

unsalted butter

egg, lightly beaten

sunflower oil

(95 grams) Greek yoghurt

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981838430001&=domain=del

5348771529001-5981838430001

Turkish borek is an amazing food that you must try while visiting. It&#x27;s pastry filled with things like spinach, cheese, meat, or potatoes. You&#x27;ll love it.

Turkish Borek Recipe

Yufka or Phyllo pastry (frozen)

Spinach, 12 ounces, frozen

onion

salt

paprika

pepper

eggs

Tablespoons Sunflower Oil

Tablespoons of Plain Yogurt

sesame seeds, toasted (optional)

Make spinach filling. Combine the spinach, onion, spices,...

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...

Make egg wash for pastry. Beat eggs and add in sunflower oil and yougurt. Set aside.

Decide on layering technique, and start layering your...

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...

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...

Bake in preheated 350 degree oven for about 40 minutes, until browned.

Remove from oven and serve warm.

When I think of borek, the image that pops up in my mind is that of borek with cheese. I guess this is the case because I am Thracian. For us, borek is equal to borek with cheese. We don't make different kinds of pastries. There are many different kinds of borek in Thrace than you can imagine. But the basis is cheese, and a little bit of cheese is added to each variety. For example, whether it is leek or spinach, a little cheese is added to its mortar. Or is it a potato pie, the second tray must be filled with cheese. A different behavior could not be expected from a region whose main food source is cheese, right? This love of cheese is both a gift and a punishment for a Thracian. The biggest problem of a Thracian who has to live far from his hometown is that they cannot find delicious cheese like in their hometown. Most of them have their cheese sent from their hometown anyway. I, who has been away from his hometown for many years, also suffered from this situation. It has been very difficult for me to find cheese that I like. The brands I found often broke their standards after a while and pushed me to search for new ones. That's why I almost became an expert on Turkish white cheese. Now I can tell whether a cheese is edible for me by the way it looks before I even taste it. Which Cheese Is Used in Cheese Pastry? I rather like low-fat, hard cheeses that not many people prefer. That's why I always have borek cheese at hand. As it can be understood from this, it is useful to choose low-fat or non-fat cheeses for making borek. Fatty cheeses will run off while the it is cooking, and you will have plain borek, not cheesecake. If you want to see cheese in it, choose curd cheese, cottage cheese, Turkish white cheese or eksimik chese. Enjoy... Ingredients 6 sheets yufka 500 g mashed Turkish white cheese, 1 handful chopped parsley, 1 egg yolk, 3 cups milk, 1,5 cup vegetable oil, Sesame, Black cumin. Preparation: Lay 1 sheet of yufka on the table, Brush with the 1/6 of oil first and 1/6 of milk then, Lay another yufka on the fist one and repeat the same, Spread 1/3 of the cheese over the second layer and roll, Cut it in 5 pieces and place on a cooking sheet layered baking tray, Repeat the same with other 4 yufkas, Brush the tops of the boreks with egg yolk, Spread over sesame and black cumin, Bake until deeply golden on top in a 200 C degree oven. Bon Appetit...

Turkish White Cheese Borek Recipe

yufka

500 g mashed Turkish white cheese,

egg yolk,

milk,

vegetable oil,

Sesame,

Black cumin.

Best traditional recipes from all around the world. Thousands of cakes, desserts, main dishes, beverages and so on with detailed explanations, videos and images

Turkish Style Cooking

Lay 1 sheet of <a href="https://turkishstylecooking.com/turkish-yufka-from-scratch.html">yufka</a> on the table,

Brush with the 1/6 of oil first and 1/6 of milk then,

Lay another yufka on the fist one and repeat the same,

Spread 1/3 of the cheese over the second layer and roll,

Cut it in 5 pieces and place on a cooking sheet layered baking tray,

Brush the tops of the boreks with egg yolk,

Bake until deeply golden on top in a 200 C degree oven.

https://turkishstylecooking.com/turkish-white-cheese-borek-recipe.html

When I think of borek, the image that pops up in my mind is that of borek with cheese. I guess this is the case because I am Thracian. For us, borek is equal to borek with cheese. We don&#8217;t make different kinds of pastries. There are many different kinds of borek in Thrace than [&hellip;]

These delicious Turkish cheese rolls, known as sigara boregi, are made with crispy, flaky phyllo dough and an herby feta cheese filling. You can prepare them ahead and refrigerate or freeze for later. The recipe gives you 12 rolls, but if you are serving a larger crowd, feel free to double or triple the recipe. You will just need to cook them in batches so as to not crowd the pan. In the video, I do bake the sigara borek but if you like,  you can shallow fry them in olive oil, which is the more traditional way to prepare them.

Sigara Boregi (Turkish Cheese Rolls)

phyllo dough, (thawed)

Extra virgin olive oil

feta cheese, (crumbled)

Parmesan cheese

scallions,

parsley

thyme

red pepper flakes,

To bake: If baking the sigara boregi, heat the oven to 375°F, and position a rack in the middle. (If frying, skip this step)

Make the filling: In a medium bowl, combine the cheeses, scallions, parsley, and thyme. Add the pepper flakes and a good drizzle of extra virgin olive oil.

Prepare the phyllo dough. Lay the phyllo sheets flat on a cutting board, using a sharp knife, cut the phyllo sheets into 4 equal strips.

Prepare the cheese rolls. Now, working with 1 strip of phyllo at a time, spoon about 1 ½ tablespoons of the feta in a straight line along the bottom edge that is closest to you (leave a little room on either side for the filling to expand). Roll tightly about 4 or 5 times away from you, tucking the sides in, so that the filling is now encased into a roll. Repeat until the phyllo strips and filling are all used up. Brush the outside of the phyllo cheese rolls with extra virgin olive oil.

Cook the sigara boregi:To fry: Heat 1/4 cup of olive oil in a large pan until shimmering. Add the phyllo cheese rolls (do this in batches, if needed) and cook, turning regularly, until they are crispy and golden brown on all sides. Remove from the heat and put the rolls on a large plate lined with a paper towel to remove some of the oil, then serve. To bake: As I do in the video, assemble the rolls on a large sheet pan in a single layer and bake on the center rack of the heated oven for about 10 minutes or so, watching the rolls and turning them over halfway through cooking, until they are crispy and golden brown on all sides.

Arrange the sigara boregi on a plate and serve warm or at room temperature.

https://content.jwplatform.com/videos/hdVZQpCU.mp4

A herby cheese filling wrapped in crispy phyllo dough!

These mouth-watering boreks, stuffed with delicious spinach-and-feta filling, are easy to prepare with ready-made filo pastry from the supermarket. Spinach and feta fried boreks are best served straight out of the pan for breakfast, as a light lunch or snack.

Spinach & Feta Fried Boreks

pack ready-made filo pastry ((7-8 filo pastry sheets))

cooking oil (or more (for frying))

feta cheese (crumbled)

spinach (blanched)

soda water

butter

salt (to taste)

Wash and blanch the fresh spinach in boiling water for 30-40 seconds, then transfer the blanched spinach to a colander and place it under cold water to cool it.Crumble the feta on a plate with a fork. Whisk the egg in a large bowl. Transfer the feta to the bowl with the egg and add one tablespoon of melted butter, the blanched spinach and the soda water. Stir all ingredients to combine them.

Place a single filo pastry sheet on a flat surface and brush it lightly with melted butter. Fold the pastry sheet lengthwise in the middle with the butter inside and line the ends. Doubling the pastry will ensure that the filo pastry does not break when forming the borek.

Spoon spinach and feta filling into the left end of the filo pastry. Brush egg white along the ends of the filo pastry. Fold the bottom left corner of the filo over the filling and line the ends to create a triangular shape. Continue folding in the borek over the flat pastry until all open sides of the borek are covered with filo and secure.

Heat plenty of cooking oil at a high temperature in a frying pan. Fry the boreks on both sides to golden colour. Use a slotted turner or tongs tool to turn them.

Serve the boreks straight out of the pan with fresh salad on the side or with a glass of ayran or kefir.

Easy Turkish Borek:

flour

water

tsp salt

tsp sesame seeds (optional)

tsp caraway seeds (optional)

tsp nigella seeds (optional)

olive oil

onion beef

Melted cheese

Other filling ideas; sautéed onion

Black pepper, red pepper flakes

First add 2/3 cup of flour and then add the water and add half a tsp salt.

And add the seasonings; sesame seeds, caraway seeds and nigella seeds. Seeds are optional but they give some texture and color and make it nutritious.

Add rest of the water. And mix everything very well. And we will rest the mixture to let it combined everything. Just cover and wait for 15 minutes.

After resting the mixture; heat the pan and oil with olive oil. If the mixture is still thick you can add more water to have a spreaded consistency. Get good amount of the mixture and spread to the nonstick crepe pan.

Cook until it begins to shrink and begin to get out from the pan at sides. We don’t want to cook too much since we are going to cook as a borek. So some golden spots will be enough.

Prepare the sheets:

You can shape the borek as classic shape or rose borek shape. And to make it longer, place two sheets together, and add the filling. I used left over sauted minced meat onion mixture with some kashar cheese (or use mozzarella)

And then roll the “yufka” sheets. I cut the ends, because it seemed very thick.

Make a rose shape and put it in oiled medium pan. Continue to roll and place until the sheets finished.

Cook the borek on medium-low heat to get some nice golden color crust. If it needs any oil, give some butter pieces from the sides and shake the pan or drizzle olive oil again. Turn the borek with a plate or flat lid and cook the other side and your borek is ready to enjoy!

Enjoy your borek while it is still hot and crispy with a glass of Turkish tea

Shape & Cook The Borek

A wonderful savory pie layered with super thin phyllo sheets, cheese and spinach. Each phyllo sheet is brushed with a mixture of egg, yogurt and olive oil so that they stick together and have a tender result. This borek recipe freezes well, so you can make it ahead of time.

Turkish Borek with Spinach and Feta Cheese

yogurt

spinach, chopped

fresh dill, chopped

parsley, chopped

green onions, chopped

mozzarella

feta cheese, crumbled

black pepper

phyllo

nigella seeds (or sesame seeds)

In a medium bowl, whisk together the eggs, yogurt and olive oil. Put it aside.

In another bowl, combine spinach, dill, parsley, green onions, cheeses, olive oil, salt and pepper. Put it aside.

Preheat the oven to 350F (180C). Brush the bottom and edges of a 9x13-inch pan with oil.

Cut the phyllo sheets so that they fit in your baking pan. 

Cover them with a damp kitchen towel. Keep the remaining filo sheets under it every time you take one. This will prevent the sheets from drying out.

Line the first phyllo sheet in a greased pan. Using a brush, spread 2-3 tablespoon yogurt mixture on it. Fold the edges to the center. It doesn't have to look perfect.

Place the second phyllo sheet in the same way. Brush with the mixture. Repeat this for 6 phyllo sheets in total.

Spread the filling evenly on the top of the 6th phyllo sheet.

Place the 7th phyllo sheet over the filling, brush with the mixture. Fold the edges and repeat these steps for the remaining sheets.

Finally, pour the rest of the egg and yogurt mixture on the top and spread it evenly. If you think it is too much for your baking pan, use half of it. 

Slice the borek in squares and sprinkle nigella seeds or sesame seeds over it.

Bake it for 35-40 minutes or until golden.

Remove it from the oven and let it cool for 10-15 min. 

This borek used to be my favorite when I was in Turkey. I made it yesterday and it was exactly the same as the one I used to eat a lot. Will definitely make it again and freeze some. Thanks!

These are the best picnic foods ever! I made them yesterday for our picnic today and they were a hit! Thanks!

On a scale of 1-10-Flavor (VERY GOOD) 10-texture.......... hmmmm ..some things should be addressed:
The size of pan is not indicated  and I used an 9X11 pan. The result-a thinner Borek than many restaurants but still  very good. The crust on mine was  rubber like-should the spinach be cooked and drained before it is added? ( too much moisture and this is not indicated in the recipe ). As always since the internet is in its infancy (after 25 years), leaving comments about how good this looks (or any recipe) without every trying a recipe does not help the home cook. 
---Food for thought---

https://www.youtube.com/watch?v=xhDkVSiEyxc

This is a classic recipe showing how to make Turkish borek from phyllo (filo) sheets that are called yufka in Turkish. We use a spinach and cheese filling here but you can make it with almost anything; from potatoes to chicken or ground beef. Flaky, tender and filling, these boreks make perfect savory snacks.

SUBSCRIBE ► https://www.youtube.com/c/Giverecipe?sub_confirmation=1

Ingredients:

For The Yogurt Sauce:
3 eggs
2 cups yogurt
¼ cup olive oil

For The Filling:
2 cups spinach, chopped
¼ cup fresh dill, chopped
½ cup parsley, chopped
3 green onions, chopped
½ cup grated mozzarella
½ cup feta cheese, crumbled
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper

For Borek:
12 phyllo sheets
2 tablespoons nigella seeds

FULL RECIPE ►https://www.giverecipe.com/turkish-borek-cheese-herbs/

If you make this recipe, tag us over on Instagram at @give_recipe

More Turkish Pastries:
Homemade Gozleme: https://www.giverecipe.com/homemade-gozleme/
Turkish Simit: https://www.giverecipe.com/1-simit-1-cheese-please/
Lavash Bread: https://www.giverecipe.com/homemade-lavash-bread/
Pogaca Recipe: https://www.giverecipe.com/fluffy-pogaca/

FIND US ON
Our Blog: https://www.giverecipe.com/
​Facebook: https://www.facebook.com/GiveRecipe
Instagram: https://www.instagram.com/give_recipe

Turkish Borek Recipe (With Spinach and Cheese)

Bir kelime söylendiğinde insanın zihninde bir görüntü belirir ya hani, börek dendiğinde benim zihnimde beliren görüntü peynirli börek görüntüsüdür. Ben Trakyalı olduğum için durum bu sanırım. Bizde börek eşittir peynirli börektir. Farklı çeşitlerini de yapmıyor değiliz tahmin edebileceğinizden çok daha farklı börek çeşidi vardır Trakya'da. Ama temeli peynirlidir ve her çeşidinin içine az da olsa peynir eklenir. Örneğin pırasalısı da olsa ıspanaklısı da, biraz da peynir katılır harcına. Ya da patatesli börek mi yapıldı, ikinci tepsi illa ki peynirli olur. Temel besin kaynağı peynir olan bir bölgeden de farklı bir davranış beklenemezdi zaten değil mi? Bu peynir sevgisi hem bir armağan hem de bir cezadır bir Trakyalı için. Memleketinden uzakta yaşamak zorunda kalan bir Trakyalının en büyük problemi memleketindeki gibi lezzetli peynir bulamamasıdır. Çoğunluğu da memleketten gönderttirir peynirini zaten. Uzun yıllardır memleketinden uzak kalmış olan ben de çok muzdarip oldum bu durumdan dolayı. Çok zor oldu sevebildiğim peynir bulmam. Bulduğum markalar da çoğu zaman bir süre sonra standardını bozup beni yeni arayışlara itti. İşte bu yüzden beyaz peynir konusunda uzman oldum neredeyse. Bir peynirin benim için yenilebilir olup olmadığını daha tadına bakmadan görüntüsünden anlayabiliyorum artık. Peynirli Börekte Hangi Peynir Kullanılır? Ben daha çok pek çok kişinin tercih etmediği az yağlı, sert, kuru peynirleri seviyorum. İnsanların böreklik diye aldığı peynirleri yani. Bu yüzden benim elimin altında her daim böreklik peynir var zaten. Bundan da anlaşılacağı üzere peynirli börek yapmak için az yağlı, ya da yağsız, kuru peynirler tercih etmenizde fayda var. Yağlı peynirler börek pişerken akıp gidecek ve elinizde peynirli börek değil sade börek kalacaktır. Böreği yerken içinde peynir görmek istiyorsanız kuru peynir tercih edin. Bu kuru beyaz peynir olabileceği gibi ekşimik ya da lor peyniri de olabilir. Bu durum peynirli poğaça için de geçerlidir bu arada. Peynirli böreği hazırladıktan sonra gün boyunca oda sıcaklığında bekletebilirsiniz. Sonrasında buzdolabına kaldırmalısınız. Buzdolabında 4 güne kadar saklayabilirsiniz. Daha uzun süre saklamak için kilitli poşete ya da kapaklı saklama kabına koyup dondurucuda 6 aya kadar saklayabilirsiniz. Afiyetle kalın... Malzemeler: 6 adet yufka, 500 g ezilmiş az yağlı beyaz peynir, 1 küçük kase kıyılmış maydanoz, 1,5-2 su bardağı süt, 3/4 su bardağı sıvı yağ, Susam, Çörek otu, 1 yumurta sarısı. Hazırlanışı: Peyniri derin bir kaseye alıp içine maydanozu ekleyin ve karıştırın, Yufkanın birini masaya yayın, Üzerine ayrı ayrı sıvı yağ ve süt gezdirin ve peynirli harçtan serpin, Üzerine bir yufka daha sererek aynı işlemi yapın, Rulo şeklinde sarıp istediğiniz boyutta dilimleyin, Diğer yufkaları da ikişerli olarak aynı şekilde hazırlayın, Börekleri yağladığınız ya da yağlı kağıt serdiğiniz tepsiye dizin, Üzerlerine yumurta sarısı sürün, Susam ve çörek otu serperek fırına verin, 190 derecede önceden ısıtılmış fırına üzerleri kızarana kadar pişirin. Afiyet olsun... Click here to see the recipe in English

Peynirli Börek Tarifi

adet yufka,

500 g ezilmiş az yağlı beyaz peynir,

küçük kase kıyılmış maydanoz,

1,5-2 su bardağı süt,

su bardağı sıvı yağ,

Susam,

Çörek otu,

yumurta sarısı.

Ayrıntılı anlatımıyla resimli, videolu binlerce ana yemek, kahvaltılık, hamur işi, kek, pasta, kurabiye, zeytinyağlı, içecek, makarna, pilav ve tatlı tarifi.

Kevserin Mutfağı

karıştırın

Peyniri derin bir kaseye alıp içine maydanozu ekleyin ve karıştırın,

yayın

serpin

Üzerine ayrı ayrı sıvı yağ ve süt gezdirin ve peynirli harçtan serpin,

yapın

Üzerine bir yufka daha sererek aynı işlemi yapın,

dilimleyin

Rulo şeklinde sarıp istediğiniz boyutta dilimleyin,

hazırlayın

Diğer yufkaları da ikişerli olarak aynı şekilde hazırlayın,

dizin

Börekleri yağladığınız ya da yağlı kağıt serdiğiniz tepsiye dizin,

sürün

verin

Susam ve çörek otu serperek fırına verin,

pişirin

190 derecede önceden ısıtılmış fırına üzerleri kızarana kadar pişirin.

Patatesli/ıspanaklı çıtır börek tariflerini peynirli şekilde yapabilirsin. Bekledikçe daha iyi olmaz ama kıvamı uzun süre değişmeden durabilir.

Merhaba, akşamdan hazırlayıp, sabah pişirip, pişirdikten yaklaşık 5 saat sonra tüketildiğinde hala çok güzel olacak peynirli bir tarif arıyorum :) bu tarif piştikten hemen sonra tüketildiğinde mi en güzel halidir yoksa 5 saat sonra da hala çok iyi midir? Önemli bir etkinlik lezzeti çok iyi olsun istiyorum.

hep yaparım hep guzel olur kiiii tarifleriniz tam .

Bu aşamada yapabileceğin bir şey yok ne yazık ki. Ama eğer bu sıcak halleriyse soğuduklarında içini biraz daha çekip daha iyi olacaklardır👍🏻

bunu kurtarmanın yolu yok sanırım değil mi?

Evet hamur kalmış gibi görünüyor. Sos miktarı fazla gelmiş muhtemelen👍🏻

İçinin fotoğrafını kastetmiştim. Dışına bakarak içi hakkında bir şey söyleyemem🙈

Bir fotoğraf gönderebilirsen daha net bir şey söyleyebilirim. Bu durumda söyleyebileceğim tek şey ikisi de olabilir olur.

Kevser hanım merhaba, dışı çok güzel kızardı ama içi sanki pişmemiş gibi geldi. Turbo ayarında 190’da 40 dk ya yakon pişirdim. böyle bir şeyin olması mümkün mü? yoksa bana mı çiğ geldi acaba?

Çok beğendim pratik bir tarif. Teşekkür ederiz🤌🏻💖

Her zaman bir olmaz😊 Ellerine sağlık😊

normalde sizin tarifinizle daha puf puf bir börek yapiyordum ama bu sefer tutturamadim yagi ve sütü cok az kullanmışım, emeginize sağlık favori börek tarifimiz herkese de öneriyorum

yag ve sütü nedense cok cimrice kullanmışım normalde daha puf puf oluyordu borekler sizin tarifle, ben dengeyi saglayamadim bu sefer 🤗

Ben börekte yumurta kokusunu sevmediğim için üstüne yoğurt ve yağ karışımı sürdüm. Çok güzel oldu her tarifiniz gibi 😘teşekkür ederim 🌹

Görüntüsü pek düzgün olmasa da tadı mükemmeldi. Hatta ufaklık birinin kenarını daha fotoğraf çekilmesini beklemeden kemirdi ☺️ yufkalar market yufkası oldukça kalın ve dağılan bir modda olmasına karşın sanırım en hızlı ve kolay hazırladığım börek çıtır çıtır ve çok lezzetli oldu. Tarif için teşekkürler 🙏

Bu tarifi kullanabilirsin; https://www.kevserinmutfagi.com/dondurucu-boregi-tarifi.html/amp

https://www.kevserinmutfagi.com/peynirli-borek.html

Bir kelime söylendiğinde insanın zihninde bir görüntü belirir ya hani, börek dendiğinde benim zihnimde beliren görüntü peynirli börek görüntüsüdür. Ben Trakyalı olduğum için durum bu sanırım. Bizde börek eşittir peynirli börektir. Farklı çeşitlerini de yapmıyor değiliz tahmin edebileceğinizden çok daha farklı börek çeşidi vardır Trakya&#8217;da. Ama temeli peynirlidir ve her [&hellip;]

Top 8 borek recipes from across the web

The most viewed borek recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Silverbeet borek with feta

Turkish Borek Recipe

Turkish White Cheese Borek Recipe

Sigara Boregi (Turkish Cheese Rolls...

Spinach & Feta Fried Boreks

Easy Turkish Borek:

Turkish Borek with Spinach and Feta...

Peynirli Börek Tarifi

Top 8 borek recipes from across the web

The most viewed borek recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Silverbeet borek with feta

Turkish Borek Recipe

Turkish White Cheese Borek Recipe

Sigara Boregi (Turkish Cheese Rolls...

Spinach & Feta Fried Boreks

Easy Turkish Borek:

Turkish Borek with Spinach and Feta...

Peynirli Börek Tarifi

The most viewed borek recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine