Börek is a generic term for Turkish savoury pastry made from wrapping thin loaves known as yufka or filo pastry with a filling made with aromatic spices and meat/vegetables. It’s thought to hail from Anatolia in today’s central Turkey. It spread considerably during Ottoman times and today it’s a traditional food way beyond the central Anatolian region. It’s hard to know where to start with börek. Shapes, textures and fillings can all be varied according to taste. The varieties are nearly endless.
|Olive oil||2 tbsp|
|Onion, finely chopped||1 no|
|Garlic, minced||3 cloves|
|Minced beef||500 gm|
|Pistachios, roughly chopped||50 gm|
|Dried Apricot, finely chopped||30 gm|
|Assorted bell peppers, finely chopped||50 gm|
|Turkish red pepper flakes||10 gm|
|Roasted & ground cumin||10 gm|
|Roasted & ground coriander||10 gm|
|All spice powder||10 gm|
|Smoked paprika||10 gm|
|Oregano, dried||10 gm|
|Ground ginger||10 gm|
|Ground cinnamon||10 gm|
|Fresh parsley, finely chopped||As required|
|Salt & Pepper||As required|
|Olive oil||100 ml|
|Filo pastry||200 gm|
|Sesame seeds for topping||As required|
Method of preparation
- Preheat the oven to 180 degrees Celsius.
- In a saucepan, heat Olive oil over medium heat until caramelized. Add in the minced meat and all the dry spices and mix and sauté.
- Mix in the pistachios, apricots, assorted bell peppers and parsley.
For the Assembly of börek
- In a bowl, whisk together the egg and olive oil. When combined, add in the yoghurt, and then the milk.
- Line a baking sheet with baking paper
- Take two sheets of pastry, making sure they are exactly on top of each other, Cut the sheets in half length-wise.
- Spread around 1 tbsp of the egg mixture on each, making sure the pastry is thoroughly moist on top.
- Add a tbsp of the filling at one end of the pastry.
- Roll it up until the filling is covered. Fold in the sides and continue to roll till the end.
- Place on the baking paper, seam side down. Brush the börek rolls with the egg mixture.
- Sprinkle over sesame seeds.
- Bake the börek until golden and cooked through.
- Leave the böreks to rest for at least 10 minutes before serving.
Chef Sabeen Fareed
An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea and Menu development are also to tag a few.
She owns a charismatic style and finesse in fine dining, and in the art of pastry making, designing and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge includes holding a Masters Certificate in Sugar crafting, working and incorporating that art and talent along with other techniques in pastry.
Has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.