Turkish Borek: what kind of dish, how to cook the dough, secrets, step by step instructions, toppings. The famous Turkish pie Burek - a recipe for a pie with various fillings Recipe for burek with meat in the shape of a snail

Recently I bought a ready-made burek in the store, and now I decided to cook it myself at home. Burek or burekas is a savory pastry originally from Turkey, which became popular in the countries of the former Ottoman Empire. In Israel, Greece, Bulgaria, Cyprus, Montenegro, burek has a different name, but in essence the dish is the same. Bureks come with different fillings of meat, mushroom, vegetable, cheese. For the preparation of burek, thin-thin exhaust unleavened phyllo dough is used. I didn’t have a relationship with phyllo dough, the dough turns out to be too crispy like chips when cooked, so I replace it with puff pastry without yeast.

To prepare a burek with meat, the following ingredients are used.

Before you start cooking, take the dough out of the package and defrost. This usually takes 20-25 minutes.

Let's start with the preparation of the filling.

Grate raw potatoes on a coarse grater.

Either finely chop the onion or chop it in a blender. I preferred the second option.

Minced meat, potatoes, onions mix together.

Add salt, pepper.

Or other seasonings. I added ground beef mix and herb mix.

Roll out the puff pastry into a thin layer in one direction.

It turns out here is such a long and thin canvas.

Comparison of the thickness of the dough unrolled (top) and rolled (bottom).

We spread the filling in the middle of our dough. We distribute it along the entire length of the test.

Carefully roll the dough into a roll. We pinch the open edge so that the roll does not part.

Now we take the form, grease its bottom and edges with olive or vegetable oil. We spread the burek in it with a spiral.

If the length of the roll was not enough to cover the bottom of the entire form, you can make another one and arrange a continuation.

We put the roll in the oven preheated to 220 C for 40 minutes.

We take out the finished burek from the oven and let it cool for 10-15 minutes.

We remove the burek from the mold and cut into portioned pieces.

Calories: Not specified
Time for preparing: Not specified

This dish is sure to please your household, especially men. It is understandable - after all, the burek is very appetizing, juicy and satisfying. It can be prepared as a separate appetizer or main hot dish and served with a light lunch.
For such an appetizer, you need to have puff pastry (the easiest way is to buy ready-made, but there are simple recipes that you can use to cook it yourself). But the filling for burek is minced meat mixed with finely chopped onions. Moreover, you can take any meat for minced meat: a more tender filling will turn out from poultry meat, more satisfying and fatty from pork, and lean and fragrant from veal.
The cooking technology of the dish is simple, you just need to properly form the product. And for this, the roll with meat filling must be rolled into a round shape with a snail, pour over the egg mixture and then cook it in the oven. A recipe with a photo will help you understand all the intricacies of the process of making burek with meat.

- dough (puff) - 500 g,
- minced meat (mixed) - 500 g,
- turnip onion - 1 pc.,
- fine salt - 0.5 tsp,
- spices - to taste,
- chicken egg - 1 pc.

How to cook with a photo step by step

First of all, defrost puff pastry to make it easier to work with. And after that, we roll it out with a rolling pin quite thinly to make a large long layer.




Finely chop the peeled onion.




Mix minced meat with onion






salt and seasonings, (you can optionally add finely chopped cilantro or parsley).




Place the minced meat on the dough in an even layer.




Next, very carefully, so as not to tear the dough, twist it into a roll.
After that, we lay a long roll in the prepared form in a spiral, starting from the center.






We smear the top of the burek with a loose egg to make a beautiful crust.




Cooking burek in the oven for 1.5 hours at a temperature of 220 ° C.
Then we take it out of the mold, sprinkle it a little with water and cover it with a napkin for 10 minutes.




We cut the finished burek and serve it to the table.
Enjoy your meal!

Try also delicious

Turkish cuisine is considered one of the best in the world. Among the huge variety of dishes, dough products stand out. Borek (burek, burekas) - a pie with a filling. There are many Turkish Borek recipes. Even in the home country of the dish, cooking options vary by region.

Burek is a pastry made from thin dough, such as phyllo or yufka. Various ingredients are used as fillings. The product is very popular in the country. During the Ottoman Empire, not a single festive table was complete without a burek.

Traditionally, the dish is baked in an oven. It has different sizes and shapes: a crescent, a confectionery cigar (kalem), a triangle. The common Su böregi (water burek) is so named because the puff pastry is first boiled and then topped with cheese, parsley, buttered and baked. Sprinkle with sesame seeds on top.

Borek in Turkish: how to cook the dough?

For a real Turkish pie, the dough is prepared independently. The technique is not difficult, but it takes time and skill. Sheets of yufka or phyllo are rolled out very thinly. An oklava helps to achieve the desired result and facilitate the work - a rolling pin about 75 cm long and 2 cm in diameter.

Ingredients:

• flour (highest grade or pancake) - 500 g;
• 3 eggs;
• water - 200 ml;
• vinegar 9% - teaspoon;
• vegetable oil - 50 g;
• salt - half a teaspoon.

Cooking technique:

• Proteins are separated from yolks. Proteins are not used in the recipe.
• The yolks are placed in warm water, salted, vinegar is poured, mixed;
• The flour is sifted, collected in a slide, at the top I make a recess. The resulting egg-vinegar mixture and oil are alternately poured into it in small portions.
• The resulting dough is wrapped with a film, cleaned for an hour in a warm place.
• Divided into 12 parts, each piece is thinly rolled out.
• Lay parchment paper between sheets of phyllo. The stack is rolled up into a tube and wrapped in a damp towel.

Phyllo can be stored in the freezer for up to 3 months.

Turkish Dish Burek: Cooking Secrets

Burek is a layer cake with different (not sweet) fillings. The cooking process can be divided into 2 stages. The first is the preparation of the filling, the second is the formation and baking of the product.

Cooking technique:

• a sheet of dough is smeared with oil;
• a small amount of filling on the edge and gently wrap

To give the dish juiciness, a unique taste, you should use some tips:

• shop yufka is thinner than phyllo; during cooking, the sheets are folded in half;
• greens are added to minced meat for juiciness;
• the meat filling is cooled, otherwise the cake turns out to be “wet”;
• parchment is placed under the phyllo sheet, so the dough will not stick to the table;
• while working, cover the dough with a damp towel to prevent drying out.

The finished product is stored in the refrigerator. To make the cake crispy, it is heated in a pan, without adding oil, with the lid closed.

How to cook "Borek": filling technique

The traditional dish is made from yufka. But the filling can be different: a combination of herbs, mashed potatoes, minced meat.

• Sigara Böreği - long thin products with cheese, less often minced meat.
• Rose börek (Gül Böreği) are snail-shaped, usually filled with a combination of fermented milk products and spinach (or other greens) or chopped black olives.
• Talaş böreği or Nemse böreği is a small square cake mostly filled with lamb pieces and green peas.

There is even a sweet version called sade.

Borek with minced meat and pumpkin

The combination of meat and pumpkin makes the dish fragrant, tender. The gourd culture is chosen in small sizes. In the process of cooking, the mixture is richly flavored with spices.

Products:

• pumpkin (peeled) - 200 g;
• minced meat (lamb or beef) - 0.5 kg;
• onion - 1 pc.;
• oil (olive or sunflower) - 50 g;
• grated fresh ginger, cinnamon, paprika, coriander - 4 g;
• salt, a mixture of peppers - to taste.

How to do:

• peeled and seeds pumpkin pulp cut into cubes;
• put chopped onion in a hot frying pan, fry until transparent;
• spread the pumpkin, fry for 5 minutes, spread the meat;
• add spices, cook for 10 minutes without a lid, stirring occasionally;
• The finished mixture is laid out on a plate, cooled.

The folded "snail" is smeared with small, sprinkled with sesame seeds. Bake in the oven at 200°C for 35-40 minutes.

Burek with chicken and cheese

Cullama is usually cooked for dinner,

Products:

• chicken fillet - 250 g;
• pickled rennet cheese: feta, Adyghe or Suluguni - 200 g;
• fresh greens;
• spices.

Cooking method:

• chicken boiled, cut into small pieces;
• grated cheese, mixed with chopped herbs, added to meat;
• the mixture is seasoned with spices;
• layers of phyllo are smeared with melted margarine, chicken is laid out, rolls are formed.

Pastries are eaten with tea or ayran.

Borek with cottage cheese

Turkish cottage cheese pie is eaten for breakfast.

Ingredients:

• cottage cheese (fat content 9%) - 200 g;
• cream cheese (Mascarpone, Philadelphia, Violetta) - 100 g;
• sour cream (fat content 15%) - 100 g;
• 2 eggs;
• milk - 100 ml;
• vegetable oil - 50 g;
• salt to taste.

Cooking technique:

• mix cottage cheese, cream cheese, sour cream and eggs in one bowl;
• milk and butter are beaten separately;
• phyllo sheet is smeared with a milk-oil mixture;
• lay out a layer of curd cheese mass, roll it into a roll, pinch the edges;
• alternately fold other sheets;
• spread the roll on a greased baking sheet, forming a “snail”.

Bake in the oven at 180 degrees for 40 minutes.

Borek with potatoes

Pie with vegetables is suitable for vegetarians and on fasting days.

What you need:

• 4 medium potatoes;
• bulb;
• milk - 50 ml;
• pool bieber or cayenne pepper - tsp;
• parsley - a bunch;
• salt.

How to cook:

• potatoes are boiled in salted water, mashed;
• chop the onion, fry for 10-12 minutes until transparent;
• add mashed potatoes, chopped greens, salt, pepper, mix;
• the sheet is smeared with a mixture of butter (2 tablespoons) and milk, the potato mixture is spread on one side, wrapped;
• rolls are laid out in the form of a spiral, smeared with egg yolk, sprinkled with nigella seeds.

Bake until golden brown.

Conclusion

Burek can be eaten for breakfast, lunch, dinner, it is suitable for lunch and snacks on the road. In Turkey, it is customary to have breakfast in a bakery and Borek shop. The pie can be with different fillings, practically everyone will be able to choose a product according to their culinary preferences.

Today we will learn how to cook Turkish bureks. You will find a recipe with meat or minced meat in this article. We will also give detailed instructions for preparing other types of burek. After all, there are countless variations of this. It doesn't even always have the appearance of a pie made from sausage rolled up by a snake from pastry with a filling. There is also a cigar-burek. This Turkish dish is often compared to Italian lasagna. The most difficult thing in cooking burek (it is more correct to call the pie by borek) is the dough. It is called "yufka". For some types of berek, filo dough is used. Since they are all very laborious, Turkish housewives do not bother themselves much and buy the basis for pies in stores. But sometimes they prepare the dough for berek themselves. We will tell you how to make a yufka. And for the lazy, let's reveal a secret: the dough can be replaced with thin Armenian lavash. But it is suitable only for some types of berek. For other varieties, you can use ready-made puff pastry.

Yufka

Let's start, of course, with the base, the dough, which forms the burek. The traditional Turkish recipe suggests preparing yufka from two glasses of flour, one hundred milliliters of water, two eggs, salt and a small amount of butter (spread can be used), which must first be melted. You need to be patient. Sift the flour into a deep bowl, make a depression at the top of the hill. We drive in eggs, pour in water, salt. Add half a spoonful of oil. Thoroughly knead the dough, sprinkle with flour and let stand for a quarter of an hour. Then roll out into a layer two centimeters thick. Lubricate with 3 tablespoons of oil. We cut the layer into three parts, put them on top of each other and roll out again. Grease again with 3 tablespoons of oil. Again, cut into three parts, which we put one on top of the other. We knead for a few minutes and form koloboks the size of a tennis ball. We roll each one very thinly to make a circle sixty centimeters in diameter. Now you need to let the yufka dry a little.

Su berek

There is a type of dish that is very similar to lasagna. It is called "water burek". The Turkish recipe also offers the dough for it to be made according to the principle of lasagna. To do this, add four eggs and half a glass of salted water to 640 grams of sifted flour. Knead elastic smooth dough, adding vegetable oil. We divide it into several parts. One of them must be larger than the others. Let the dough rest for half an hour under a towel. We roll out all the parts into very thin layers. We spread the largest in a mold greased with vegetable oil. The edges of the dough should protrude significantly beyond the edges of this baking sheet or pan. Boil salted water in a saucepan and boil each layer for a minute. We'll dry it on a towel. Because of the cooking process, such a dish, regardless of its filling, is called a water berek.

Pie shaping

For example, let's make the simplest filling. Mash four hundred grams of Turkish cheese with a bunch of finely chopped parsley. If the cottage cheese is very dry, you can add a little natural yogurt. Now we form our burek with cheese and herbs. The culinary recipe prescribes to grease a large sheet of dough (which is not boiled and is already covered in vegetable oil. We put half of the smaller layers on it. We also smear each with oil. Put half of the filling. Level it, sprinkle with oil. Place the remaining boiled layers of dough on top. Each shift with filling and lubricate with oil. We select the hanging edges of the large lower layer, throwing them up. Lubricate the product with egg yolk and vegetable oil. Bake until golden brown over moderate heat.

Burek Cigar (Turkish Dish): A Step-by-Step Recipe

The dish owes its name to the shape. This is not a pie, but tortillas rolled up in the form of a Cuban cigar. They are served as a snack with beer in Turkish bars. The classic filling for "cigars" is cheese with dill. This Turkish burek recipe suggests cooking from filo pastry. But we will replace it with ready-made Armenian lavash. We are preparing the stuffing. Cheese or 450 grams of salted cottage cheese knead with a fork. Add three yolks, a finely chopped bunch of dill, a clove or two chopped garlic. We beat the whites. Lavash cut into squares about ten centimeters long. Put a spoonful of stuffing on each piece from the edge. We roll the cigar. Wet the outer side of the square with whipped protein so that the dough does not unfold. Heat vegetable oil in a frying pan and fry the cigars until golden brown. Place on paper towels to drain the oil.

Borek with spinach

Cigars, of course, are very original. But tourists who have visited Turkey remember more the snail-shaped pie. Having two layers of yufka, it is very easy to cook such a burek at home. The Turkish recipe allows you to make this dish with a variety of fillings. The most popular are potato and spinach pies. Let's make the last one. The filling is super easy to make. We cut four hundred grams of spinach and a large onion. Salt, season with black and red pepper to taste. lubricate with vegetable oil. We turn on the oven at 180 ° C. In a separate bowl, mix half a glass of water with four tablespoons of vegetable oil. This is necessary for impregnation of the dough. We cut the layer of yufka in half. Lubricate each part with impregnation. We spread the filling around the edge. We roll the dough into a roll. We put it in a baking dish in the shape of a snail. We do the same with the second half. We fasten both parts with impregnation. Drive the yolk into the remaining oily water. Lubricate the top of the product with the mixture. If desired, you can sprinkle with seeds (cumin, sesame). Bake for about forty minutes.

Turkish bureks: recipe with meat

This dish can be made both in the form of a snail and in the form of a covered pie. There is another option for the lazy: filling in pita bread. Knowing how to cook yufka or having filo (called blatterteig in Austria for strudel) on hand, you might think that this Turkish dish is easy to prepare. Burek recipe of a Muslim country recommends making from ground beef. Pork, firstly, is not halal, and secondly, it gives a lot of juice. And in the pie, he is useless to us. First, roast two tablespoons of crushed walnut kernels in a dry frying pan. Let's put them on a plate. Then add oil and fry finely chopped large onion. Add half a kilo of minced meat. Salt, pepper. We bring to readiness and evaporation of the liquid. Add a small bunch of parsley. Fry for another two minutes and knead with nuts. Now we are preparing the filling. Mix half a glass of natural yogurt and water, an egg and 70 ml of vegetable oil. Lubricate the form with vegetable oil. We take three layers of yufka. Using a brush, grease them with a fill. We lay out the layer in the form. Sprinkle the filling on top. I put another layer. And again stuffing. The dough should be on top. In the remaining yogurt, break the egg and grease the product. We send it to a preheated oven. Burek will swell at first, but then settle down.

Another way to shape a pie

You can do it differently with the yufka. We put three layers of dough in a greased baking dish at once. Naturally, all of them should be well smeared with filling. Place a third of the filling in the center. We cover it with the edges of the upper layer. Then lay out another third. Again wrap the middle layer of dough. Once again, the filling and on top - the edges of the lower layer. Lubricate with a mixture of eggs and yogurt. We bake.

With chicken

Many people like the classic Turkish burek rolled up by a snail. The recipe with chicken allows you to give the pie this shape. This meat is dryish, and the tubules will not spread. We prepare the filling of boiled chicken and parsley. Cut puff pastry into long narrow strips. Put the filling in the middle. We pinch the dough. We roll the sausages with a snail in a baking dish, covered with baking paper. The oven should be well preheated to two hundred degrees. We bake for about half an hour. Turn off the oven and put a few small pieces of butter on the snail.

Filling Recipes

What is not put in the bereks! And spinach (both solo and with boiled chopped eggs), and minced meat, and leeks, and potatoes. As for the shape of the pie, here we see a variety. There is a puff-berek - pies in the form of a crescent. Small portioned snails, "cigars", "pizzas" are also prepared. But the classic Turkish burek with cheese remains popular with tourists. The recipe for its filling is simple. Knead the cheese with chopped herbs (dill, parsley). What do you think of this stuffing recipe? We mix equally white and yellow cheeses (feta and, for example, Dutch) - two hundred grams each. Add finely chopped dill and green onions. Squeeze out two cloves of garlic. To make the mass a little viscous, add sour cream or yogurt.

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