Thin unleavened dough, 1-2 mm thick, in Turkey it is called yufka. It is suitable for making all kinds of pies, in Turkish - berek. Preparing such a dough is not an easy task. The ingredients for the dough are quite simple, the difficulty is rolling this dough to the desired thickness.
The fastest and easiest version of yufka pies is cigar-borek. Ready-made dough is sold in the market already cut into the right sizes for such pies. Yufka is rolled out in the form of large circles, 65-70 cm in diameter. Such a circle can be cut independently, into triangles, or you can buy ready-made cut yufka.
Soft cheese is wrapped in these triangles, the tip of the “cigar” is moistened with yolk and closed. Such cigars are fried in oil for 2-3 minutes and a crispy pie with cheese is ready. There are many other types of pies too.
A pie-sleeve is prepared from yufka. So, börek: a recipe with photos and recommendations.
The filling for the pie can be any:
- chopped meat,
- green cheese,
- potato,
- spinach.
- tahini paste.
If the pie is cooked on a round baking sheet, then the dough with the filling is laid in a circle, if in a rectangular one, then in a zigzag, in the form of the letter S.
Sleeve pie with sweet tahini paste has a pleasant nutty taste. Its surface is covered with syrup and baked well until crispy.
For our pie you will need:
- Ready dough yufka (or thin pita bread).
- 5-6 potatoes.
- Butter (for puree).
- Vegetable oil.
- 2 bulbs.
- 3 eggs.
- Salt, black pepper,
- Sesame for sprinkling.
Sesame powder adds a special flavor to baked goods.
1. Prepare mashed potatoes. In order for the filling not to be too dry, make the puree not very dense.
2. Peel the onion, cut into half rings, fry until golden brown.
3. Add the onion to the puree, pepper and salt to taste, mix. Leave to cool.
4. Grease a baking sheet with vegetable oil, heat the oven.
5. Cut the dough sheets in half. Put the filling on the edge of the sheet, roll the dough into a tube, gently roll it in a circle and place it in a baking sheet.
6. Beat the eggs with a whisk. Spread the egg mass over the surface of the pie with a brush.
7. Sprinkle the pie with sesame seeds, put in the oven for 25 minutes.
8. Take out the finished cake. To make the crust softer, cover the cake with foil and leave to cool. After the cake has cooled, it is easier to cut into portions.
To prepare such a pie, you can use thin pita bread.
Trying dishes from different cuisines of the world is interesting. Better yet, cook them yourself. You can try to make a berek yourself.
What is this dish?
Berek is a dish belonging to Turkish cuisine, which is small baked bagels made from unleavened thinly rolled yufka or pita dough. There are other versions: twisted tubes in the form of cigars and even a pie formed from tubes.
How to cook?
Cooking berek is not particularly difficult, so you can make it at home. Two options are described below.
Option one
This recipe uses Turkish traditional yufka dough and you can make your own. The set of components will be as follows:
For the yufka:
- two glasses of water;
- 600 g flour;
- Art. l. vegetable oil;
- Art. l. table 9% vinegar;
- tsp with a heap of salt.
For filling and impregnation:
- 200 g of pickled cheese, for example, cheese;
- egg;
- five st. l. vegetable oil;
- fresh parsley or other herbs of your choice;
- egg;
- three st. l. natural yogurt without additives (can be replaced with yogurt).
Instruction:
- Start with a test. Sift flour and combine it with salt. In a separate container, mix all the liquid ingredients: egg, water, vinegar and oil. Gradually begin to pour the liquid mixture into the flour, knead the dough with your hands. Let it stand for about half an hour, then beat it with your hands and start rolling it into a thin layer. You can do this on a board or a clean cloth. Prepare two rectangular layers.
- Prepare the filling: cheese or cut, or mash with a fork. Chop greens and mix with cheese.
- It's time for filling. Combine yogurt, egg and butter (reserve a little for greasing the baking sheet). Beat this mixture with a mixer, fork or whisk until smooth.
- Grease a baking sheet or form with the remaining vegetable oil.
- Lay in the form first one layer of the yufka, then the other. Spread the dough with filling, lay half of the filling.
- Wrap the filling with the top layer of the yufka, coat it with filling and lay out the remaining filling. Cover everything with the remaining dough, coat it again with the filling.
- Bake berek at 200 degrees until browned for about twenty-five or thirty minutes.
Option two
It is much easier to make berek from pita bread. You will need:
- packaging of ready-made thin lavash;
- a glass of natural, additive-free yogurt;
- two eggs;
- a couple of st. l. olive oil;
- 400 g of feta or, for example, cheese;
- dill and cilantro;
- salt (optional as the filling will be salty)
Process description:
- Take care of the lavash. Lay it out on a flat surface and cut into triangles or rectangles.
- Prepare the filling. Mash the cheese with a fork or chop with a blender. Wash greens, dry and finely chop with a knife.
- Prepare the fill. In a bowl, combine yogurt with eggs and butter, beat everything using a fork or mixer. Leave a little oil, it will come in handy.
- Now coat the pieces of pita bread with filling using a culinary brush or spoon. Spread the filling, roll up the rolls. If you use triangles, then start rolling from the narrow part to the wide one.
- Place all blanks on a baking sheet greased with oil (you can cover its bottom with parchment), pour over the filling and send to the oven. Such bereki are baked for literally half an hour at 190 degrees. They should brown well.
The above recipes are simple, but homemade berek can have almost any filling, so experiment and add minced meat, vegetables and other products. Be sure to cook a dish for guests or household members to please them and surprise them with your culinary skills!
Burek (Börek), although it is more commonly called burek, is not one dish, but a whole family of Turkish dishes. The cuisine of modern Turkey has inherited this dish from the traditional cuisine of the Ottoman Empire. The Ottoman Empire spread this dish among all the nations that it conquered. By the way, the well-known cheburek çiğ börek (Tatar dish) also has its roots there.
A real Turkish burek is a thinly rolled dough, in which the filling is then wrapped to suit every taste. There are a lot of types of this treat - it can be cooked in the oven, it can be boiled and baked, fried and even cooked on an open grill.
Every Turkish woman should be able to cook the traditional Turkish burek, so all the girls before the wedding should master the art of its preparation.
I decided to cook a spiral burek. The cooking technology is simple, and the cake turns out to be very interesting, even purely outwardly, in my opinion.
Burek with potatoes and onions
To prepare 2 bureks you will need
For test:
600 gr flour
110 gr melted butter
half a beaten egg
0.5 teaspoon salt
1 cup boiling water (more if needed)
starch for rolling
For filling:
500g potatoes
2-3 bulbs
Vegetable oil for frying
Salt, pepper, spices
For filling:
3 eggs
1 cup yogurt (or sour cream)
Sesame for decoration
Cooking:
1. Peel and boil potatoes. Mash the finished potatoes with a fork or a special press.
Chop the onion and fry it in a pan until translucent. Mix onions with potatoes, add salt and spices to taste. While the filling is cooling, prepare the dough.
2. For the dough, sift the flour, add salt, oil, egg and water and knead until smooth. If necessary, add a little more water to roll the dough into a ball. The dough will be soft and not sticky to your hands. You can do this in a food processor with a yeast dough attachment. Remove the dough under cling film and leave for 30 minutes.
3. To prepare the filling, beat all the ingredients with a whisk.
4. Lubricate the form in which we will bake the burek with butter or vegetable oil.
5. Divide the dough into 4 parts. Dust the table with starch and roll out the dough into a thin, thin layer (like a strudel).
6. Lubricate the rolled dough with a brush with yogurt-egg mass. And now it’s up to the filling, it’s longer to describe, I’ll show it better. In general, before preparing a burek, I advise you to watch this video, and specifically how to lay the filling and wrap the roll, you can watch from 0:40 minutes.
Lay the “sausage” in a spiral shape, as shown in the video.
Do the same with the rest of the dough balls. I got 2 pans.
7. Evenly pour the yoghurt mixture over both pies. Sprinkle with sesame seeds.
Bake for about 40-45 minutes until golden brown, in an oven preheated to 180C. After baking, while the cake is still hot, cover the pan with foil or a lid and leave for 15 minutes at room temperature until ripe. Eat warm! 
Bon appetit and culinary success!
Thanks for the inspiration:
Own trips to Turkey, as well as
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 base 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 (you can use a spread), 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 spread half of the smaller layers on it. We also smear each with oil. Put half of the filling. Smooth it out, 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 prepare. 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.
Everyone's favorite berek is Su böregi. Su berei (su boregi) or water cake. I bake my bereki only from ready-made rolled dough (Turkish yufka), so I have a lazy option.
But for a real su boregi, we knead the dough ourselves. I only know theory. The dough is kneaded with a large number of eggs, thinly rolled into layers and boiled for 2-3 minutes in boiling water. That is why it is called "water cake" (su boregi). All layers of dough are then generously oiled and only then laid with either cheese or meat filling.
Very tasty, but, in my opinion, very greasy. I offer my light version, both in terms of time and effort, and in terms of calories.
Ingredients:
- 3 Turkish yufkas (thinly rolled circles of unleavened dough)
- 300 g white cheese (cheese or cottage cheese)
- 1 bunch of parsley
- a pinch of salt and black pepper
- 2 tbsp. milk
- 2 eggs
- 6 tbsp vegetable oil
- 1 st. mineral water (with gas)
* Ingredients are given for a medium sized oven with a 30x35 cm baking sheet. For a standard large oven, increase all ingredients 2 times or use a baking dish.
First we prepare the filling.
The filling should taste salty. I had overly salty goat cheese and completely unsalted lor peyniri (cottage cheese) in my refrigerator. So I mixed both kinds in half, and it just tasted nicely salty. Mash the cheese in a bowl with a fork.
We wash the parsley bunch, cut off the leaves and not very finely cut them with a knife. Add to mashed cheese and stir.
Now we are preparing the egg-milk mixture for soaking the dough. Break 2 eggs into a bowl, pour 2 tablespoons of milk and 6 tablespoons of vegetable oil (I have olive oil). Salt, pepper and stir.
We turn on the oven at 200 C.
Now we take a baking sheet, pour a little sunflower oil, and distribute the oil with a brush along the bottom and sides of the baking sheet. We put the first yufka on the bottom of the baking sheet. We pull the edges of the yufka to the center with folds, leaving the edges to hang down so that they roughly touch the table top. Hanging edges will later be needed for folds.
In my photo I have half a yufka and a small form (15x25cm). I made a small berek from one yufka, because at home no one likes bereks with cheese filling.
With a ladle, pour the egg-milk mixture more or less evenly. It is not necessary to try to fill in all the areas, then everything will be distributed anyway.
We take the second yufka and, starting from the edge of the baking sheet, again cover the filling with arbitrary folds. With your hands, more or less evenly distribute the folds on the baking sheet. Pour the filling with a ladle and pour the remaining filling.
Lay out the last layer of yufka in the same way. Pour out the rest of the fill and tuck the hanging edges of the yufka to the center.
With your hands, lightly press the cake in several places. The filling will come to the top and "flood" the whole cake. This is normal, everything will be absorbed into the dough during the baking process.
We cut the burek into portions and ... fill it with a glass of carbonated mineral water. This will give the berek additional tenderness and splendor.
We put the berek in the oven for 15-25 minutes, depending on your oven. After 15 minutes, we begin to check for the presence of a golden baked crust. Borek will swell up to 2 times its original size and, as it were, will “overflow the banks”. Don't worry, it's normal. Then he will settle down.
We take out the browned borek from the oven and leave to cool and settle. We cut into portions, and you can serve it directly in the form of heat on the table. Turkish bereki with cheese filling are served both warm and cold. For an amateur, as they say ...)
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