HOW TO MAKE TURKISH BOREK - 7 ways

HOW TO MAKE TURKISH BOREK - 7 ways


In this episode, I'd like to share with you how to make Brek in 7 different ways. 'Brek' is a famous Turkish snack. Made by, rolling out very thin pastry dough YUFKA.

Baking instructions: 20-25 minutes or until golden brown on both sides, in the preheated oven to 200 C (400 F)

Click to watch how to make KIRPIK BOREK:
https://youtu.be/EhHQWM6coY8

Click to watch Salmon&Spinach BOREK episode:
https://youtu.be/ljtsQzxMb8Q


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INGREDIENTS:

4 Yufka
3 Eggs
1 Cup Milk
1 Cup Finely Chopped Parsley and Fresh Dill
500 gr. (17 oz) Beyaz Peynir - Turkish White Cheese (or Feta)
Salt&Pepper, Paprika
Olive oil
Breadcrumbs
Black Sesame Seeds, Sesame Seeds (additional)


DIRECTIONS:

For the filling, crumble cheese in a bowl then add chopped veggies and stir. Add a pinch of salt, freshly ground black pepper and paprika if desired, set aside.

For the egg wash, combine 2 eggs and 1 cup milk in another bowl and whisk. Season, add 1/3 cup olive oil whisk again, set aside.

*To make GOZLEME (also known as SAC BOREGI in the small villages) take 1 sheet Yufka and place on a free area of your workspace. Beat 1 egg, pour over Yufka and spread evenly. Then drizzle with olive oil.
Think of round shaped Yufka as a clock face, with 12 o'clock at the top. Take 12 and 6 o'clock and fold to the center. Drizzle with oil, then spread a cup of filling, trying to give it a rectangular shape, but leaving about 10 cm. (4 inches) on the bottom and top. Now fold the bottom and top over the filling and drizzle with oil. Then take 9 and 3 o'clock, fold in half and then half again over the filling, drizzle with olive oil one last time.
Cooking GOZLEME, is very similar to cook a pancake. Heat 1-2 tbsp olive oil in a large pan, place it, cook until golden on the bottom then flip, repeat the process and transfer to a service plate. Then, slice or don't :) and serve hot, that's it!

*For KOL BOREGI (Arm Borek) cut 1 sheet of Yufka in half. Place on workspace, with the cut side facing you. Brush with egg wash. Spread couple of spoons filling to the cut side, about 2 inches wide strip. Then fold the edges and roll up the Yufka into a log until you reach the end. Finally, roll the log around itself like a snail shell shape.
You can bake KOL BOREGI after brushing the surface with egg wash, individual portions or one large one for the whole family. It can also be cooked in a pan, just like cooking an Spanish omelette. Using a lid or plate to flip. Also, it stores for up to 1-2 days in the fridge to cook later on, and somehow it tastes better :)

*For SIGARA BOREGI (Cigarette Borek) you need to cut Yufka into 8 egual wedges. Cut Yufka in half and stack each half, on top of each other then repeat this process 2 more times. So you have equal 8 wedges from 1 Yufka. Spread 1 tbsp of the filling into the large end of the triangle. Fold the edges and roll up until you reach the end. Not too tight, not too loose :) And seal with a little water.

*For MUSKA BOREGI (Triangle Shaped Amulet Borek) you need to cut Yufka into strips. But I find it easier to cut Yufka into 16 egual wedges. One more cut then Sigara Boregi, that's it. After spreading 1 tsp filling, fold the wedge to form an equilateral triangle and seal with a little water. Both, Sigara and Muska Boregi are perfect for deep-frying. Also, they store well for up to 3-4 days in the fridge and 3 months in the freezer.

*For RULO BOREK or CIN BOREGI (Spring Rolls) you need to cut Yufka into 6 equal wedges. Working with two triangles at a time, brush one piece with egg wash, place the other one on top and brush again. Spread 2-3 tbsp of filling, fold the edges and roll but not too tight. Dip in egg wash then coat with breadcrumbs before frying. They also bake well, after drizzling with olive oil.

*For MDYE BOREK, (Mussel Borek) cut Yufka into 6 equal wedges. Place the triangle on workspace with the tip of wedge facing you. Gently drag the tip until you reach the end. Then drag right and left edges down, so the two edges meet and facing you. Spread 1 tsp filling where they meet, then roll loosely. Turn the upside down, brush with egg wash, sprinkle sesame or black sesame seeds if desired, and bake in the preheated oven.

*For KAYIK BOREK (Boat Borek) cut Yufka into 6 egual wedges. Brush the triangle with egg wash then roll unfilled, leaving about 10 cm. (4 inches) border at the top. Gather two rolled edges on top so the two edges meet and looks like a boat shape. Then fold the unrolled border into the boat and spread 1 tbsp filling. Brush the edges with egg wash, sprinkle sesame or black sesame seeds if desired and bake.



READY :) Thank You For Watching!

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