Introduction
Börek, a popular savory pastry dish in Turkish cuisine, has gained wide recognition for its rich flavors and versatile nature. It’s made by wrapping various fillings inside thin layers of flaky dough sheets called yufka or phyllo pastry. This culinary delight is perfect for any occasion and satisfies a range of taste buds due to the plethora of filling options that can be used. In this article, we have compiled 10 delectable börek recipes guaranteed to satisfy your savory cravings.
Classic Cheese Börek
Ingredients:
– Yufka (phyllo pastry sheets)
– Butter, melted
– Feta cheese, crumbled
– Eggs, lightly beaten
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a rectangular baking dish with some butter.
2. Roll out one phyllo pastry sheet and brush it with melted butter, then place another sheet on top of it. Repeat this process until you have five layers in total. Cut the pastry into equal squares.
3. In a bowl, mix together crumbled feta cheese, lightly beaten eggs, salt, and pepper. Divide the mixture among the pastry squares, placing some onto one half of each square, leaving the other side open.
4. Fold the uncovered half over the filling to create a triangular shape. Place the prepared börek in the greased baking dish. Brush the tops with remaining melted butter and sprinkle with black sesame seeds (optional).
5. Bake for about 30-40 minutes until golden brown, or until the pastry is cooked through. Allow to cool before serving.
Spinach Feta Börek
Ingredients:
– Yufka (phyllo pastry sheets)
– Butter, melted
– Spinach, fresh or frozen and well drained
– Garlic cloves, crushed and chopped
– Feta cheese, crumbled
– Eggs, lightly beaten
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a rectangular baking dish with some butter.
2. Wilt the spinach in a pan or microwave it if frozen, then squeeze out excess water and set aside.
3. Roll out one phyllo pastry sheet and brush it with melted butter. Place another sheet on top of it, repeat this process until you have five layers in total. Cut the pastry into equal squares.
4. Combine wilted spinach, chopped garlic, feta cheese, lightly beaten eggs, salt, and pepper in a bowl. Divide the mixture among the pastry squares, placing some onto one half of each square, leaving the other side open. Fold the uncovered half over the filling to create triangular shapes.
5. Place the prepared börek in the greased baking dish. Brush the tops with remaining melted butter and sprinkle with black sesame seeds (optional). Bake for about 30-40 minutes until golden brown, or until the pastry is cooked through. Allow to cool before serving.
Meat and Cheese Börek
Ingredients:
– Yufka (phyllo pastry sheets)
– Butter, melted
– Ground beef or lamb, cooked and drained
– Onion, finely chopped
– Garlic cloves, crushed and chopped
– Feta cheese, crumbled
– Eggs, lightly beaten
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a rectangular baking dish with some butter.
2. Roll out one phyllo pastry sheet and brush it with melted butter, then place another sheet on top of it. Repeat this process until you have five layers in total. Cut the pastry into equal squares.
3. In a frying pan, cook the ground beef or lamb, removing any excess fat as necessary. Sauté the onion and garlic in some butter or oil until translucent. Combine cooked meat with sautéed vegetables and season with salt and pepper. Set aside.
4. In another bowl, mix together crumbled feta cheese and lightly beaten eggs, incorporating salt and pepper for flavor. Divide the mixture among the pastry squares, placing some onto one half of each square, leaving the other side open. Place the cooked meat and vegetable mixture on top of the feta cheese mixture, folding over the uncovered half to create a triangular shape.
5. Arrange the prepared börek in the greased baking dish. Brush the tops with remaining melted butter. Bake for about 30-40 minutes until golden brown, or until the pastry is cooked through. Allow to cool before serving.
Spicy Beef Börek
Ingredients:
– Yufka (phyllo pastry sheets)
– Butter, melted
– Ground beef or lamb, cooked and drained
– Onion, finely chopped
– Garlic cloves, crushed and chopped
– Chili pepper, seeded and minced
– Eggs, lightly beaten
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a rectangular baking dish with some butter.
2. Roll out one phyllo pastry sheet and brush it with melted butter, then place another sheet on top of it. Repeat this process until you have five layers in total. Cut the pastry into equal squares.
3. In a frying pan, cook the ground beef or lamb, removing any excess fat as necessary. Sauté the onion and garlic in some butter or oil until translucent. Combine cooked meat with sautéed vegetables and season with salt, pepper, and minced chili pepper for spice. Set aside.
4. In another bowl, mix together lightly beaten eggs and salt and pepper for flavor. Divide the mixture among the pastry squares, placing some onto one half of each square, leaving the other side open. Place the cooked meat and vegetable mixture on top of the egg mixture, folding over the uncovered half to create a triangular shape.
5. Arrange the prepared börek in the greased baking dish. Brush the tops with remaining melted butter. Bake for about 30-40 minutes until golden brown, or until the pastry is cooked through. Allow to cool before serving.
Vegetarian Mushroom and Spinach Börek
Ingredients:
– Yufka (phyllo pastry sheets)
– Butter, melted
– Mushrooms, cleaned and sliced
– Onion, finely chopped
– Garlic cloves, crushed and chopped
– Fresh spinach, well drained
– Eggs, lightly beaten
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a rectangular baking dish with some butter.
2. Roll out one phyllo pastry sheet and brush it with melted butter, then place another sheet on top of it. Repeat this process until you have five layers in total. Cut the pastry into equal squares.
3. In a frying pan, sauté mushrooms in some butter or oil for about 5 minutes. Add chopped onion and garlic to the pan, cooking them until translucent. Combine cooked mushrooms with sautéed vegetables. Set aside.
4. Sauté fresh spinach in a separate pan until wilted. Drain excess water and set aside. In another bowl, combine lightly beaten eggs, salt, pepper, and cooked spinach. Divide the mixture among the pastry squares, placing some onto one half of each square, leaving the other side open. Top with sautéed mushroom and onion mixture, then fold over the uncovered half to create a triangular shape.
5. Arrange the prepared börek in the greased baking dish. Brush the tops with remaining melted butter. Bake for about 30-40 minutes until golden brown, or until the pastry is cooked through. Allow to cool before serving.
Chicken and Potato Börek
Ingredients:
– Yufka (phyllo pastry sheets)
– Butter, melted
– Chicken breasts, cooked and diced or shredded
– Onion, finely chopped
– Garlic cloves, crushed and chopped
– Potatoes, boiled and diced
– Eggs, lightly beaten
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a rectangular baking dish with some butter.
2. Roll out one phyllo pastry sheet and brush it with melted butter, then place another sheet on top of it. Repeat this process until you have five layers in total. Cut the pastry into equal squares.
3. In a frying pan, sauté cooked diced chicken breasts with chopped onion and garlic in some butter or oil. Cook until tender and add boiled diced potatoes to the mixture. Season with salt and pepper for taste. Set aside.
4. In another bowl, mix together lightly beaten eggs and salt and pepper for flavor. Divide the mixture among the pastry squares, placing some onto one half of each square, leaving the other side open. Place the cooked chicken and potato mixture on top of the egg mixture, folding over the uncovered half to create a triangular shape.
5. Arrange the prepared börek in the greased baking dish. Brush the tops with remaining melted butter. Bake for about 30-40 minutes until golden brown, or until the pastry is cooked through. Allow to cool before serving.
Lamb and Pine Nut Börek
Ingredients:
– Yufka (phyllo pastry sheets)
– Butter, melted
– Ground lamb or beef, cooked and drained
– Onion, finely chopped
– Garlic cloves, crushed and chopped
– Pine nuts, toasted
– Eggs, lightly beaten
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a rectangular baking dish with some butter.
2. Roll out one phyllo pastry sheet and brush it with melted butter, then place another sheet on top of it. Repeat this process until you have five layers in total. Cut the pastry into equal squares.
3. In a frying pan, cook ground lamb or beef, removing any excess fat as necessary. Sauté the onion and garlic in some butter or oil until translucent. Combine cooked meat with sautéed vegetables and toasted pine nuts for added flavor. Set aside.
4. In another bowl, mix together lightly beaten eggs and salt and pepper for taste. Divide the mixture among the pastry squares, placing some onto one half of each square, leaving the other side open. Place the cooked lamb or beef mixture on top of the egg mixture, folding over the uncovered half to create a triangular shape.
5. Arrange the prepared börek in the greased baking dish. Brush the tops with remaining melted butter. Bake for about 30-40 minutes until golden brown, or until the pastry is cooked through. Allow to cool before serving.
Summer Vegetable Börek
Ingredients:
– Yufka (phyllo pastry sheets)
– Butter, melted
– Zucchini, sliced
– Tomatoes, chopped
– Bell peppers, thinly sliced
– Eggs, lightly beaten
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a rectangular baking dish with some butter.
2. Roll out one phyllo pastry sheet and brush it with melted butter, then place another sheet on top of it. Repeat this process until you have five layers in total. Cut the pastry into equal squares.
3. In a frying pan or skillet, sauté sliced zucchini, chopped tomatoes, and thinly sliced bell peppers until tender but still slightly crisp. Set aside to cool.
4. In another bowl, combine lightly beaten eggs with salt and pepper for taste. Divide the mixture among the pastry squares, placing some onto one half of each square, leaving the other side open. Place the cooked summer vegetable mixture on top of the egg mixture, folding over the uncovered half to create a triangular shape.
5. Arrange the prepared börek in the greased baking dish. Brush the tops with remaining melted butter. Bake for about 30-40 minutes until golden brown, or until the pastry is cooked through. Allow to cool before serving.
Conclusion
Each of these tantalizing börek recipes offers a unique blend of flavors and textures that will delight your taste buds while satisfying your savory cravings. From meaty to vegetarian options, you are sure to find the perfect recipe among these 10 delicious börek varieties for any occasion or gathering.