In a separate bowl, toss together the crumbled white cheese and chopped parsley. Traditionally it may be baked with no filling (prazan, meaning empty), with stewed minced meat and onions, or with cheese. The Bulgarian version of the pastry, locally called byurek (Cyrillic: бюрек), is typically regarded as a variation of banitsa (баница), a similar Bulgarian dish. Often the dough is paper-thin yufka (phyllo) layered, rolled or folded around the ingredients, then baked, steamed or fried. When your pastry is cooked, remove the pan from oven and sprinkle one or two tablespoons of cold water over the top, then wrap the whole thing in clean butcher's paper or a clean towel. The recipe for "round" burek was developed in the Serbian town of Niš. Bake the borek in a preheated 180C degree oven for about 40 minutes until golden color on top and bottom. (Nutrition information is calculated using an ingredient database and should be considered an estimate. [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 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. Sprinkle the top of your pastry with sesame seeds or nigella seeds. 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. In 1498, it was introduced by a famous Turkish baker, Mehmed Oğlu from Istanbul. Rose borek is a flaky pastry filled with sugary rose petal paste and unsalted cheese. Israeli bourekas come in several shapes and are often sprinkled with seeds. Bulgarian byurek is a type of banitsa with sirene cheese, the difference being that byurek also has eggs added. In Venetian Corfu, boureki was also called burriche,[20] and filled with meat and leafy greens. [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. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. This cheese gets its robust flavor in special smokehouses that burn pine wood. 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. 'Börek' is made with layers of yufka or phyllo. Cover the top of your pastry completely with the last piece of yufka. 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. Supermarkets stock a wide selection of frozen raw-dough bourekas ready for home baking. Bourekas with a pizza sauce are often round spirals rising toward the middle or sometimes cylindrical without seeds, differentiated from the bean sprout-filled cylinders without seeds by the red sauce oozing out the ends. [9] Turkic languages in Arabic orthography, however, invariably write ك and not ق which rules out "bur-" which has a backed vowel /u/ at its core. Bourekas have given their name to Bourekas films, a peculiarly Israeli genre of comic melodramas or tearjerkers based on ethnic stereotypes. Turkish Borek with Cheese and Herbs is the best savory pie you can ever have. There are different regional variations of byrek. Sigara Boregi is just one of the many types of borek found in Turkey. 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. Tatar böreği (Tatar börek) is an alternative name for the cheese and mint filled dumpling dish known as mantı.[13]. Serve warm after 101-5 minutes out from the oven. "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. Now, do the same with the next layer. [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. In large cities, you can also buy vacuum-packed, fresh yufka in most supermarkets. You can also buy it online from websites specializing in Turkish ingredients. [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. It is made up of layers of a flour and water batter, cream and butter. Bean sprout-filled are cylindrical without seeds. Less salty cheese-filled are semi-circular and usually made with puff pastry. Borek is one of the most popular dishes in Turkish cuisine and it was a staple in Ottoman cuisine as well. They have been enthusiastically adopted by the Ottoman Jewish communities, and have been described, along with boyos de pan and bulemas, as forming "the trio of preeminent Ottoman Jewish pastries".[11]. [30] Actually, already in 2008, an employee of the Scientific Research Centre of the Slovenian Academy of Sciences and Arts (SRC SASA) had attained his PhD degree with a thesis on meta-burek at the University of Nova Gorica.[31][32][33]. Smoked cheese is produced in the areas surrounding Duzce and Hendek in the Marmara region of Turkey. Potato-filled are sesame topped, flat squares or rectangles made with phyllo and tend to be less oily than most other versions. Today, we are going for basics. Microwave again on high until the milk is warm but not scalding. A special type of boureki is found in the local cuisine of Crete and especially in the area of Chania. [16], In Bulgarian, the word byurek has also come to be applied to other dishes similarly prepared with cheese and eggs, such as chushka byurek (чушка бюрек), a peeled and roasted pepper filled with cheese, and tikvichka byurek (тиквичка бюрек), blanched or uncooked bits of squash with eggs filling. Add the garlic and spinach and sauté 1-2 … Ready in an hour and a perfect recipe for entertaining. In 2005, a 100 kg (220 lbs) burek was made, with a diameter of 2 metres (≈6 ft)[26] and it is considered to have been the world biggest burek ever made. [21] It's almost identical in name and form to pirozhki (Russian: пирожки), which is of Slavic origin, and popular in Russia and further east. Tuna-filled are bulging triangles with nigella seeds. This helps to soften the top layer. Börek was a popular element of Ottoman cuisine, and may have been invented at the Ottoman court,[1][2] though there are also indications it was made among Central Asian Turks;[3] other versions may date to the Classical era of the eastern Mediterranean.[4][5][6]. The North African version, Brik can also be found in Israel. Sprinkle 1/5 of the cheese mixture over the yufka. In the Epirus, σκερ-μπουρέκ (derives from the Turkish şeker-börek, "sugar-börek") is a small rosewater-flavoured marzipan sweet. This cheese has a wonderful aroma and rich, smoky flavor. Spoon about 1/6 of the milk mixture all over the yufka. By Aysegul Sanford A classic vegetarian Turkish/Middle Eastern dish: Spinach and Feta Cheese Börek made by layering phyllo sheets with spinach and feta cheese. This dish can be made ahead and it freezes beautifully. … Continue reading "Turkish Borek With White Cheese" Food writer Elizabeth Taviloğlu learned Turkish cooking hands-on in Turkey where she has lived and traveled for more than 24 years. These delicious rolls of fresh ‘yufka’ dough filled with Turkish white cheese, similar to Feta, are good for you and your taste buds. This saves some time. 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. In a large bowl, melt the butter in the microwave. Combine the spinach, onion, spices, and herbs in sauce pan and cook for 5 … I have given three different fillings: cheese, spinach and minced meat. ), The Spruce Eats uses cookies to provide you with a great user experience. The final form can be small, individual triangles, especially from street vendors called 'Byrektore' which sell byrek and other traditional pastries and drinks. In the former Yugoslavia, burek, also known as pita in Bosnia and Herzegovina exclusively, is an extremely common dish, made with yufka and the Bosnian variant is arguably the most regionally prominent. leek and gjizë (a kind of cottage cheese, thicker than ricotta), lakër being an Albanian word for cabbage but in this context an abbreviation of "lakër e egër", a term which describes a family of green leaf vegetables i.e. 1 stick of butter or margarine (125 grams), 18 ounces crumbled Turkish white cheese, reduced salt Feta, or crumbly goat cheese, Sesame seeds or nigella seeds for garnish. Bourekas come in small, "snack" size, often available in self-service bakeries, and sizes as large as four or five inches. Street food '' book pan and sauté the onion 1-2 minutes on top and bottom special type banitsa! 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