That's why you'll find 'börek' in every home, pastry shop and bakery. Often the dough is paper-thin yufka (phyllo) layered, rolled or folded around the ingredients, then baked, steamed or fried. Modern bakeries offer cheese and spinach, apple, sour cherries, potato, mushroom, and other fillings. 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. The Pontian Greek piroski (πιροσκί) derives its name from börek too. ), The Spruce Eats uses cookies to provide you with a great user experience. He explained the controversy as a good example of the conclusions of the student. Turn the dough into a ball and transfer back to its bowl. Tatar böreği (Tatar börek) is an alternative name for the cheese and mint filled dumpling dish known as mantı.[13]. [36], Related cuisines: European • Balkan • Greek • Italian • Levantine • Mediterranean • Ottoman, For the 2004 album and song by Bosnian singer Dino Merlin, see, Perry, Charles. Next, stir in the milk, salt, and pepper. It can be served cold or hot. I am going to make the borek simply in a pan using fewer ingredients. 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. [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. 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. "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. Spinach and Feta Cheese Borek (or boerek) is a Middle Eastern dish of Turkish origin. Cut the borek in squares. 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 Kosovo and few other regions byrek is also known as "pite". This dish can be made ahead and it freezes beautifully. Similar dishes, although somewhat wider and with thinner dough layers, are called savijača or just "pita" in Serbia. In Albania, this dish is called byrek. Bean sprout-filled are cylindrical without seeds. Tuna-filled are bulging triangles with nigella seeds. We chose to blend all the liquid ingredients and drizzle them over the layers of yufka. The South Slavic cuisines also feature derivatives of the börek. This recipe is a shortcut to making classic casserole-style 'börek.' Bourekas have given their name to Bourekas films, a peculiarly Israeli genre of comic melodramas or tearjerkers based on ethnic stereotypes. Small coffee-shop type establishments as well as lottery and sports betting parlors serving bourekas and coffee can also be found. Turkish cuisine is famous for its endless varieties of delicious layered pies and pastries, called 'börek' (buhr-ECK'). Some cooks prefer to brush the melted butter and the milk mixture separately on each layer. 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). [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. Turkish cuisine is famous for its endless varieties of delicious layered pies and pastries, called 'börek' (buhr-ECK'). Another related dish is Fli, typical from the North of Albania and Kosovo. The final form can be small, individual triangles, especially from street vendors called 'Byrektore' which sell byrek and other traditional pastries and drinks. It's filled with Turkish white cheese, similar to Feta, and uses ready yufka sheets. 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. Let the pastry rest for about 20 minutes before cutting it into squares. 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. It is perfect for who wants to cook in less amount in a short time. Borek is one of the most popular dishes in Turkish cuisine and it was a staple in Ottoman cuisine as well. Families often pass recipes and 'börek'-making skills down through generations, and everyone adds their own touch. A popular combination is spinach, feta, cottage cheese (or pot cheese) and a splash of anise-flavoured liquor (such as raki). Less salty cheese-filled are semi-circular and usually made with puff pastry. Savoury borek can be filled with vegetables, cheese or meat and sweet ones with fruit and nuts. [25][better source needed] Eventually burek spread from the southeast (southern Serbia, Kosovo and North Macedonia) to the rest of Yugoslavia. It has leeks as the main ingredient. Flaky thin, it comes in its own tray so you can conveniently cook it in the oven in 30-40 minutes. This cheese has a wonderful aroma and rich, smoky flavor. [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. Microwave again on high until the milk is warm but not scalding. Galaktoboureko is a syrupy phyllo pastry filled with custard, common throughout Greece and Cyprus. 'Börek' is made with layers of yufka or phyllo. You can experiment and decide what works best for you. The ever-popular Su Böreği or ‘water börek’ is phyllo dough, filled with white cheese. Most Turkish folks eat 'börek' several times a week. Turkish Borek with Cheese and Herbs is the best savory pie you can ever have. [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. It is made up of layers of a flour and water batter, cream and butter. , cream and butter with vegetables, cheese or turkish borek cheese and spinach fillings! In 30-40 minutes Eats uses cookies to provide you with a very delicate, oily phyllo dough or pastry! Israeli cities greens, e.g `` round '' burek was developed in the last portion of many... White cheese and chopped parsley Turkey, many cooks still choose to make their own touch je mogoče iz. Occasionally sprinkled with sesame seeds or made with puff pastry filled with various fillings baking! Word börek comes from the oven mixture over the bottom and sides of a large pan and into. 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