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Borek is a delicious and savoury pie made with a paper thin, flaky dough, called filo, and stuffed with feta cheese, meats, and vegetables like potato, brinjal, spinach, mushrooms, and more. It is a unique dish and not too filling, yet satisfying, and is often included as one of the items of a heavy Turkish breakfast spread. It also makes for a satisfying dish by itself, so try it for an innovative breakfast item or as an evening snack or to serve guests.
The pie has a delicate consistency and melts in your mouth.
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The origins and varieties of Borek
Borek is native to the Middle East and is said to have originated in the Ottoman Empire, but again, the exact origin is disputed. Borek is popular the world over, such as in the Slavic countries and Africa, and has evolved to be made in various styles, depending on the ingredients used for stuffing. One variety includes it being made into a rolled style. According to a website titled "Nomad's Guide To Turkey", Borek is known by different names in different parts of the world, such as Boureka in Israel, Placinta in Romanian, Burek by Slovanians, Boureki or Pita in Greece, Byrek in Albania, etc. It is also served with different kinds of sauces too. Borek can be made with other kinds of cheese, other than feta, such as cheddar and cottage cheese.
Below is an easy recipe for two Borek pies:
Ingredients:
A large filo pastry sheet cut into two
2 cups of shredded feta cheese
2 tablespoons of olive oil
1 big tomato
1 green chilli (or more if you want to make it spicy)
Cured meats
1 teaspoon pepper
Salt to taste
Method:
Put the two sheets of filo on top of each other and cut it into square parts
Put the off cut part across the centre of the sheet
Cut the tomato into thin slices
Chop the green chilli
Place all the ingredients for the filling: cheese, green chilli, and tomato, in the centre of the offcut
Add salt and pepper
Fold the pastry into a square shape
Place a pan on the fire
Pour the olive oil and put on either medium or low heat
Put the pastry into the oil and fry both sides until brown for two to three minutes, but ensure it doesn't get over done
Place on a tissue paper or paper towel to drain excess oil
Serve hot
Savour the Borek with black tea or the Turkish drink, Ayran, made with yoghurt, for breakfast or for an evening snack. Garnishing of dill, pepper, red chilli flakes or pepper can be added to spice up the pie. The pie can also be baked instead of fried in oil for a healthier option. There are different kinds of Borek such as Su Boregi (made for special occasions), Sigara (which means cigarette in Turkish) Böreği, D Borek, Sikma Borek, Chebureki, Kol Boregi, Pacanga Boregi, Galaktoboureko, Gibanica, and more.
