Turkish Rolled Borek on a Frying Pan
I made this Turkish borek because it is a way to experience Turkish culture and food. It also applies to the subject of home economics in my homeschooling. I think this was the first time I made Turkish food, let alone cook (instead of bake) by myself.
Borek is a traditional Turkish food, made of filo pastry and a variety of fillings such as spinach, meat, cheese, and potatoes. The particular food dates back to the time of the former Ottoman Empire. Today, as I live in Turkey, I see borek practically everywhere in Istanbul. You could buy it at the local cafe. Or, make it yourself!
I am quite satisfied with my results. Although the borek was not perfect, (such as slightly burning & being slightly mushy) it tasted very good. :) After making this, I've made adjustments in the recipe below by baking the potatoes instead of boiling them and lowering the cooking time. Please scroll down to see all the steps and photos in making this borek.
Borek with Potato, Onion, and Ground Beef Filling (Takes 2 hours)
Ingredients
FOR THE PASTRY
3 sheets of filo pastry (yufka) 1 egg 4 tbsp. vegetable oil ½ glass of milk
FOR THE FILLING
250g ground beef 2 medium potatoes (baked) 1 onion (minced) 4 tbsp. vegetable oil 1 tsp. salt 1 tsp. red pepper flakes ½ tsp. black pepper
FOR THE TOPPING
2 tbsp. vegetable oil
Instructions
FOR THE FILLING
Add oil to a medium-sized saucepan. Add minced onions. Let it sizzle over, covered.
Add minced meat and give a stir with a wooden spoon. Cook, covered, until meat is no longer pink.
Grate the baked, peeled potatoes. Add to meat mixture with the spices and stir just to incorporate. (Do not mix too much here)
Let the mixture cool a bit by transferring it to a bowl.
FOR THE PASTRY
Add egg to a mixing bowl. Add milk and vegetable oil and whisk together.
With a brush, spread the mixture all around one sheet of yufka. (Be careful with the fragile yufka)
Fold one edge of the pastry circle in 1/3 way, brush the flap with egg mixture. Add a strip of filling (1/3 of the meat mixture) to folded edge and roll rapidly, carefully, and tightly to the other end.
Roll the strip like a cinnamon bun; make it loose enough for the pastry not to crack but tight enough to be snug.
Brush a frying pan with some vegetable oil. Add the cinnamon-bun like shape to the middle.
Create two more strips with the two remaining sheets of yufka and remaining filling. Wrap these around the initial cinnamon bun-like structure and keep wrapping around until the borek is a large circle. (Cut off too much excess dough at ends if needed)
If you have leftover egg mixture, brush this in between the strips to ensure sticking. Stick the ends to the borek with the egg mixture as well.
Cook on low heat for 10-15 minutes.
FOR THE TOPPING
Brush the top of the borek with vegetable oil. When the underside of the edge is slightly golden brown, immediately flip with the help of a large, flat lid.
Cook for another 10-15 minutes then transfer to a plate by inverting it.
Slice and enjoy!
Recipe adapted from Easy Turkish Recipes: https://www.youtube.com/watch?v=LyPtlhzUZo0