What is borek

Under Murad II they steadily extended their sway over Eastern Anatolia and Northern Greece and, in , conquered the greatest prize of all — Constantinople. Faced with the task of consolidating their diverse realms, the Ottoman sultans embraced a similar approach to that of the Mongols. Though profoundly Persian in their outlook, they eagerly adopted and modified the cultures — and cuisines — of those they had conquered.

In Istanbul, it was to enjoy a particular vogue. There, it merged with local cuisines to assume new forms and new names. In Bosnia, where the Ottoman occupation was often fraught with conflict, burek was twisted into a spiral and stuffed with meat, cottage cheese, spinach or potatoes.

In Crete, boureki came to be based on courgettes and feta. Thanks to expansion along the North African coast, versions even began to appear in modern Tunisia and Algeria. On the other side of the Mediterranean, forces were conspiring to draw it further afield and transform it even more radically. Some of those who fled took refuge in Italy, others in Egypt or the Levant. But in time, they warmed to it. These were made with a much thicker dough and were shaped like a half-moon.

A variety of fillings were used, too; but so as to make sure that no one violated dietary laws by eating cheese borekas with meat, distinctive toppings were developed to distinguish between them. Capitalising on strong commercial ties with Venice and the cities of the Romagna, many put down roots in Ferrara and Modena — where there were already large Jewish populations — taking borekas with them.

Order Online. Get Directions. TEL: Join Our Email Newsletter. Main Page Blog. Follow us on. Spread some of the egg mixture over the dough. Lay a long line of the filling of choice , starting about one-fourth of the way from the top edge. Then roll into a snake shape. Spoon the leftover egg mixture on top and bake in a degree degrees Centigrade oven for 20 minutes or until golden brown.

Lay one sheet of yufka over the pan with the edges over lapping. Spoon in filling. You will make three to four layers, so portion the filling appropriately. Fold over the yufka, keeping it as flat as possible. Alternate layers of dough with the filling. For each layer of dough, spoon some egg mixture in between to keep the dough moist, especially where yufka touches yufka.

Repeat until the dish or pan is full. Spoon the remaining egg mixture on top and bake in a degree oven for 20 minutes or until golden brown. Cut and serve. That makes it a great dish to take to work or on the road with you. Oh, my mouth is watering just thinking of it.

Borek dates back to the Ottomans, who spread it far and wide, since it was such a popular dish. Therefore there are many, many varieties of borek. In Turkey, you will find:. Borek is meant to be eaten within about 24 hours. If cooked then put in the refrigerator it will begin to wilt. However, you can eat it up to 2 or 3 days later, and heat it up quickly in the microwave.

Freezing cooked borek is not advised. Really, the only borek that is good after freezing is cigara boregi. This is because they are individually wrapped and when taken out will be deep fried. For the best taste, make it and eat it!

Turkish borek is an amazing food that you must try while visiting. It's pastry filled with things like spinach, cheese, meat, or potatoes.

You'll love it. Alternatively, you can replace the egg mixture with a simple melted butter wash between layers of dough. We also like to add cheese to our borek. Also, turnip juice is preferred too by being healthy and delicious, which consists of black carrots. It is also preferred with cola or other kinds of sodas, and fruit juices. In Turkey, women tend to have a day in a month or week to meet with each other.

There are 10 or more women in those gatherings, and the host prepares various kinds of food, desserts, and appetizers for them. And then, each woman gives a specific amount of money or gold to the host. It is characterized by having cord cheese filling inside and parsley. Phyllo dough is rolled like a cigarette with cheese filling, and then the outside of it is washed with egg yolks. Then it is fried in sunflower oil in a pan.

It is kind of a stuffed flatbread that is made with unfermented dough. Sometimes it is also made with yeast dough. Inside, there can be cheese, potatoes, sausage, or any combination of those ingredients. It is also fried in sunflower oil. Its dough is handmade, as it is opened like a circle, the filling is put inside, and it is shaped like a D. Later, it is closed by using fingers and cooked in a pan. Layer by layer, the dough is put to the tray by putting cheese mixture between each dough.

It also has a special sauce to put at each layer. It typically includes two types of cheese, which are feta cheese and curd cheese. After it is cooked in the oven, served in the shapes of squares.