[18] The Greek city of Serres achieved the record for the largest puff pastry on 1 June 2008. [29] The mentor of the student that had written the thesis described the topic as legitimate and burek as denoting primitive behavior in Slovenia in spite of it being a sophisticated food. The ever-popular Su Böreği or ‘water börek’ is phyllo dough, filled with white cheese. Borek is a traditional Turkish pastry made with phyllo dough and usually stuffed with cheese, although there are many other filling variations such as spinach, ground meat, veggies and herbs. The word börek comes from Turkish and refers to any dish made with yufka. Tuna-filled are bulging triangles with nigella seeds. Υγιεινές – αυθεντικές Ελληνικές και Κυπριακές συνταγές, ive.org/web/20120229012148/http://shop.lonelyplanet.com/world/worlds-best-street-food, "Neverjetno - na FDV je mogoče diplomirati iz bureka!? For example, Salty cheese (Bulgarian cheese)-filled as well as Tzfat cheese (from the city of Safed) with Za'atar-filled bourekas are usually somewhat flat triangles with white sesame seeds on top. Paçanga böreği, is a speciality of the Istanbul region but equally popular elsewhere. Get easy-to-follow, delicious recipes delivered right to your inbox. [36], Related cuisines: European • Balkan • Greek • Italian • Levantine • Mediterranean • Ottoman, For the 2004 album and song by Bosnian singer Dino Merlin, see, Perry, Charles. Sigara Boregi is just one of the many types of borek found in Turkey. "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. Bulgarian byurek is a type of banitsa with sirene cheese, the difference being that byurek also has eggs added. Borek is one of the most popular dishes in Turkish cuisine and it was a staple in Ottoman cuisine as well. Cut the borek in squares. 'Börek' is made with layers of yufka or phyllo. [16], In Greece, boureki (μπουρέκι [buˈreki]) or bourekaki (μπουρεκάκι [bureˈkaki], the diminutive form of the word), and Cyprus poureki (πουρέκι, in the Greek dialects of the island) are small pastries made with phyllo dough or with pastry crust. It comes in wheels covered by a light brown, textured hull. Most Turkish folks eat 'börek' several times a week. Let the pastry rest for about 20 minutes before cutting it into squares. Next, take the first sheet of yufka and place it in an uneven, wrinkly fashion to cover the bottom of the tray. Galaktoboureko is a syrupy phyllo pastry filled with custard, common throughout Greece and Cyprus. Divide the cheese mixture roughly into five parts. [10], Börek is very popular in the cuisines of the former Ottoman Empire, especially in North Africa and throughout the Balkans. Bougatsa (Greek μπουγάτσα [buˈɣatsa]) is a Greek variation of a börek which consists of either semolina custard, cheese, or minced meat filling between layers of phyllo, and is said to originate in the city of Serres, an art of pastry brought with the immigrants from Constantinople and is most popular in Thessaloniki, in the Central Macedonia region of Northern Greece. The most common fillings are cheese, meat and spinach. Let it run into the cracks and crevices and around the edges. It can also be made as one large byrek that is cut into smaller pieces. 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. Bourekas can also be found with mashed chickpeas, tuna and chickpea mix, pumpkin and even small cocktail frankfurters. Börek (Turkish pronunciation: [bœˈɾec]; also burek and other variants) is a family of baked filled pastries made of a thin flaky dough such as phyllo or yufka, typically filled with meat. Microwave again on high until the milk is warm but not scalding. You can make it easily with yufka or phyllo sheets. Often the dough is paper-thin yufka (phyllo) layered, rolled or folded around the ingredients, then baked, steamed or fried. … Continue reading "Turkish Borek With White Cheese" In Armenia, byorek (բյորեկ) or borek (բորեկ), consists of dough, or phyllo dough, folded into triangles and stuffed with cheese, spinach or ground beef, and the filling is typically spiced. Drizzle a spoonful or two of the milk mixture over the bottom. ), The Spruce Eats uses cookies to provide you with a great user experience. Jun 24, 2017 - A classic vegetarian Turkish/Middle Eastern dish: Spinach and Feta Cheese Börek made layering phyllo sheets with spinach and feta cheese. Most bourekas in Israel are made with margarine-based doughs rather than butter-based doughs so that (at least the non-cheese filled varieties) can be eaten along with either milk meals or meat meals in accordance with the kosher prohibition against mixing milk and meat at the same meal. Turn the dough into a ball and transfer back to its bowl. Bake the borek in a preheated 180C degree oven for about 40 minutes until golden color on top and bottom. Turkish cuisine is famous for its endless varieties of delicious layered pies and pastries, called 'börek' (buhr-ECK'). Butter the bottom and sides of a large, oven-proof baking tray. In a large bowl, melt the butter in the microwave. In Venetian Corfu, boureki was also called burriche,[20] and filled with meat and leafy greens. Börek is a general Turkish term for filled pastries, related to other Mediterranean words for this delicacy: boureki (Greece), pierogi (Italy), pirochki (Russia).. 'Börek' is made with layers of yufka or phyllo. I am going to make the borek simply in a pan using fewer ingredients. (Nutrition information is calculated using an ingredient database and should be considered an estimate. I love these tasty little cheese-filled sigara börek (shaped like cigarettes) because they’re … The South Slavic cuisines also feature derivatives of the börek. Families often pass recipes and 'börek'-making skills down through generations, and everyone adds their own touch. Sigara böreği 'cigarette börek' is a smaller, cylindrical variety is most often filled with white cheese (some call it feta but in Turkey, this name is not used) and parsley or sometimes minced meat and onion and parsley. That's why you'll find 'börek' in every home, pastry shop and bakery. 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. [28] A publication of a diploma thesis on this at the Faculty of Social Sciences of the University of Ljubljana in 2010 stirred controversy regarding the appropriateness of the topic. In Dobrogea, an eastern territory that used to be a Turkish province, one can find both the Turkish influence - plăcintă dobrogeana either filled with cheese or with minced meat and served with sheep yoghurt or the Tatar street food Suberek - a deep fried half Moon cheese filled dough. Each cook has their own method, however. In large cities, you can also buy vacuum-packed, fresh yufka in most supermarkets. I have given three different fillings: cheese, spinach and minced meat. In the Epirus, σκερ-μπουρέκ (derives from the Turkish şeker-börek, "sugar-börek") is a small rosewater-flavoured marzipan sweet. In Serbia, Albania, Kosovo, Croatia, Montenegro, North Macedonia and Slovenia, burek is made from layers of dough, alternating with layers of other fillings in a circular baking pan and then topped with a last layer of dough. The most popular fillings are salty cheese and mashed potato, with other fillings including mushrooms, ground meat, sweet potato, chickpeas, olives, spinach, mallows, swiss chard, eggplant and pizza-flavour. It is perfect for who wants to cook in less amount in a short time. But the resemblance stops there. sorrel, dandelion, scarole, catsear, etc. It can be served cold or hot. Tietze's proposed source "bur-" (with a backed vowel /u/) for büräk/börek (with fronted vowels) is not included, because sound harmony would dictate a suffix "-aq" with a harmonised, backed /q/. Repeat until you have five layers finished. Melt the butter and olive oil and pour over the borek. In 1498, it was introduced by a famous Turkish baker, Mehmed Oğlu from Istanbul. This cheese gets its robust flavor in special smokehouses that burn pine wood. Bourekas can be made from either phyllo dough or puff pastry filled with various fillings. Ready in an hour and a perfect recipe for entertaining. The filling is often white sheep’s milk cheese and a chopped vegetable such as parsley or spinach. Flaky thin, it comes in its own tray so you can conveniently cook it in the oven in 30-40 minutes. [23][24] Eaten for any meal of the day, in Bosnia and Herzegovina the burek is a meat-filled pastry, traditionally rolled in a spiral and cut into sections for serving. Börek is also part of Mizrahi and Sephardic Jewish traditions. Tietze proposes that the word comes from the Turkic root bur- 'to twist',. Potato-filled are sesame topped, flat squares or rectangles made with phyllo and tend to be less oily than most other versions. Serve warm after 101-5 minutes out from the oven. Smoked cheese is produced in the areas surrounding Duzce and Hendek in the Marmara region of Turkey. It's filled with Turkish white cheese, similar to Feta, and uses ready yufka sheets. Another related dish is Fli, typical from the North of Albania and Kosovo. [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.