Börek is a traditional Turkish dish that has its origins in the Ottoman Empire. It is made from thin pastry dough filled with minced meat, cheese, or vegetables, and then baked or fried in oil. The name börek is derived from the Turkish word “büryan”, which means “to roast”. The history of börek dates back to the early 16th century, when the Ottoman Empire was at its height. At the time, the palace kitchens experimented with different pastries, and börek was one of their creations. The dish quickly became popular among the people of the empire, and it quickly spread throughout the region. Today, börek is a popular dish in many countries in the Middle East, Central Asia, and the Balkans. It is also popular in Turkey, where it is served as a snack or a side dish. Variations of börek can be found all over the world, from Greece to the United States.
Ingridients
For the yogurt sauce:
3 eggs
2 cups yogurt
¼ cup olive oil
For The Filling:
2 cups spinach, chopped
¼ cup fresh dill, chopped
½ cup parsley, chopped
3 green onions, chopped
½ cup grated mozzarella
½ cup feta cheese, crumbled
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
For Borek:
12 phyllo sheets
2 tablespoons nigella seeds (or sesame seeds)
Instructions:
- In a medium bowl, whisk together the eggs, yogurt and olive oil. Put it aside.
- In another bowl, combine spinach, dill, parsley, green onions, cheeses, olive oil, salt and pepper. Put it aside.
- Preheat the oven to 350F (180C). Brush the bottom and edges of a 9×13-inch pan with oil.
- Cut the phyllo sheets so that they fit in your baking pan.
- Cover them with a damp kitchen towel. Keep the remaining filo sheets under it every time you take one. This will prevent the sheets from drying out.
- Line the first phyllo sheet in a greased pan. Using a brush, spread 2-3 tablespoon yogurt mixture on it. Fold the edges to the center. It doesn’t have to look perfect.
- Place the second phyllo sheet in the same way. Brush with the mixture. Repeat this for 6 phyllo sheets in total.
- Spread the filling evenly on the top of the 6th phyllo sheet.
- Place the 7th phyllo sheet over the filling, brush with the mixture. Fold the edges and repeat these steps for the remaining sheets.
- Finally, pour the rest of the egg and yogurt mixture on the top and spread it evenly. If you think it is too much for your baking pan, use half of it.
- Slice the borek in squares and sprinkle nigella seeds or sesame seeds over it.
- Bake it for 35-40 minutes or until golden.
- Remove it from the oven and let it cool for 10-15 min.
