Make & Freeze RAMADAN TURKISH BOREKS Snacks

Making 3 different make and freeze savory Turkish boreks with cheese, spinach and minced meat filling. Eat as a snack or teatime treat, iftar, sahoor or anytime of the day. Of course boreks are best company for breakfasts as well.
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I will be sharing three different fillings: one with spinach that I make without cooking, everything raw, easy, healthy and delicious. The minced meat filling is a from a hit well-known borek in Turkiye "saryer brei" It has a special ingredient in the filling and way of making that makes it rich in taste. Finally I'll be making everyones favorite cheese brek with extra crunchy layers.
I am using only ready phyllo / filo pastry sheets "yufka" to make them.
Ingredients for the borek recipes to freeze ahead or enjoy right away

Timestaps:
Intro:
01:12 Ingredients for fillings
01:49 Spinach filling (uncooked)
03:24 Cheese filling
03:56 Minced meat filling for "Sariyer Brei"
05:16 Cheese brek with crunchy sauce
08:03 Spinach Brek with classic borek sauce
09:43 Baking breks in the air fryer to test
11:20 How to freeze borek
11:46 Saryer Borei (crunchy minced meat filled borek with thin filo sheets)
13:23 Baking and tasting Sariyer brei
14:45 How to reheat leftover borek

YOU MIGHT LIKE TO WATCH:
Freezer Tips For Turkish Cooking / Ramadan & Year Long https://youtu.be/-8FOUFH0P_o
Traditional Turkish Dinner / Ramadan Menu | 8 Recipes And Planning Guide: https://youtu.be/LZF7E_7B8M8
RAMADAN MENUS Playlist: https://www.youtube.com/playlist?list=PLO08PFTJgmOuK6_M7Vel-rWV68jGNJ2Do
TURKISH RAMADAN PIDE https://youtu.be/3fM8lOJAFMU

For CHEESE BOREK:
about 250 gr. Turkish white cheese, or feta or mix of white cheese and a bit of aged cheese type (experiment with your favorite ones)
600gr. thick yufka / filo /phyllo sheets (use more layers if you have thinner filo)
for the sauce:
100gr. butter (melted)
1/2 cup vegetable oil or mix of vegetable and olive oil or use only olive oil if you prefer it
1/2 cup water
2 tbsp vinegar
2 tbsp flour

Spinach & Potato Filled Borek With Classic Borek Sauce:
750gr. spinach
1 big potato (optional)
1 onion
1 tsp each salt, black pepper, pul biber (chili flakes) (in the video I used 1 kg. spinach so added more spices but I had leftover filling that I freezed to use later)
600gr. thick yufka / filo /phyllo sheets (use more layers if you have thinner filo)
for the sauce:
2 eggs
1/2 cup olive oil or mix of olive and vegetable oil
1/2 cup yogurt or milk
egg for the egg wash

Saryer Borek
25 thin filo sheets (ones we use for making baklava)
400gr. minced meat
2 big onions
2-3 tbsp butter
2-3 tbsp olive oil
salt, pepper to taste
1 tsp sugar
1/4 to 1/3 cup currant
2-3 tbsp pine nuts (optional)
for the sauce
125gr. butter
1/3 cup vegetable oil
1/2 milk

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