The first thing we do is separate a yolk that we will use to grease the pies.
Put the flour in a bowl and make a hole in the middle, where we add an egg and an egg white, milk, yogurt, oil, salt and a teaspoon of vinegar.
Bring the flour a little in the middle and knead until you get an elastic dough that you leave for 1 hour to rest.
After this time, turn the dough over on the work surface sprinkled with flour, and divide it into 15 equal balls. Melt the 175 g of margarine.
We divide each ball into 3, and then we press them with the palm of our hand and we give them well through the flour. We spread them about the size of a plate, and then we grease the first sheet with melted butter. we leave the end of the third sheet like this. We proceed in the same way with all the 15 balls, all divided into other 3.
I know it seems very long and complicated but the whole story of dividing into 3, stretched and greased took me only 30 minutes. It seems more complicated to read than to do. I took the pictures with all the steps but to my despair I have some lost, don't ask me how…
Once we have finished stacking the sheets, we will have 15 disks, which we will leave for 30 minutes on the worktop, to absorb the margarine. In the meantime, wash the potatoes and boil them in their skins.
When they are ready, we clean them and pass them or grate them. Put 3 tablespoons of oil in a frying pan, and finely chop the 2 onions, which we harden. Over them we put the mashed potatoes, salt, pepper, a little paprika. , enough to catch a little spicy taste, and the 3 tablespoons of broth. We mix them and leave them on the fire for another 3-4 minutes. We add the grated cheese if we want (I didn't put any more) and let it cool.
We powder the worktop with flour and start to spread the 15 discs in very thin sheets.
It's super light because they are very elastic and durable, so I allow you to make them almost transparent without breaking even when we stretch the composition that will be quite solid.
After we have spread them all, we take one and grease it with a little oil over which we put a good spoonful of the potato filling.
With the same spoon we spread it well on the sheet and then we roll it in the shape of a roll, which we will wrap like a spiral, as in the picture.
We place them in the oven tray, and grease them with the yolk set aside at first mixed with a little milk. We put them in the preheated oven, at 180 degrees, for 30 minutes. but I fully reward you.
Turkish fasting pie (try it!)
Dursun was one of the two sons of the old gypsy who had a recyclable landfill in Kokasinan, Istanbul.
I wasn't in the car, I was in the warehouse and I wasn't leaving the yard.
One day, Dursun needed people to take some recyclables from a Garanti Bank office. In general, from the banks we took paper given through the shredder, invoices 20+ years old, other things. It was the first time I saw canvas files, like bags, tied with string. It was also the first time I saw invoices and official paper in Arabic script & # 8230 from the time they had that script. Wow, since when was the archive they were recycling?
It was also the first time I went to the Asian part of the city, & # 8220on the bridge & # 8221.
Because the road was long and we had been leaving very early in the morning, Dursun stopped at a teahouse for breakfast. It was a surprise for me, because Santa, the father, was a terrible stingy (he nailed us to money, in the end).
In the teahouse, the guy ordered tea and a pie for everyone, which was delivered approximately as you can see in the picture: in small pieces of rolled sheet.
I never knew what a pie it was. If I got to Istanbul again, I wouldn't know what to order. I searched the internet for my caps to jump, I couldn't find it. It 's not sweet, it' s not salty, it 's not a simple, baked dough. I found it extraordinarily good. I went through Bucharest to the Turkish pastry shops & # 8230 nothing.
I tried to reproduce one here in Romania, from memories. You can try, if you feel like it. Not even that reproduced by me is like that, because it has sugar, and it comes out a little crispy compared to what I know I ate then. The one in Istanbul I think is the most basic pie ever and it's bestial! with tea.
Turkish fasting pie *
* a packet of pie sheets
Take the pie sheets and spread them on the table. Take one at a time. Grease the first sheet with a little oil, put the second one on it. Sprinkle some sugar on the second, without oil. Put the third one on top of this sheet of sugar. Oil. Then the fourth sheet, over which sprinkle a little sugar.
Four sheets in total. Run as tight as possible. Put in the pan in the oven, I think 30 minutes (or even less than 30 minutes & # 8211 check to be as in the picture).
That's all. Fasting pie.
Pretty good if you're bored of the apple pie, which is made about the same only that instead of sugar you put apples.
My mom tried it today, only she put sugar mixed with walnuts. After tasting it, he said that next time he puts syrup on it, after he takes it out of the oven = it will come out like a baklava.
A packet of pie sheets is a few lei.
* flour, oil, sugar. Fix the ingredients you do NOT need when you are fat. Careful.
** The Turkish flag in the picture is found by me in a bag of shredded paper. I kept it for over 20 years.
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Börek (but also Burek in other variants) is a family of baked or toasted pastries made from a thin dough known as yufka. It can be stuffed with cheese, minced meat, or vegetables.
Most likely, invented in what is now modern Turkey, in the Anatolian provinces of the Ottoman Empire in its early days, it became a popular element of Ottoman cuisine. It can be prepared in a large pan and then cut into portions, after baking, or as individual pastries.
Börek is also very popular in the kitchens of the former Ottoman Empire, especially in North Africa and the Balkans. Slavic cuisines also offer börek derivatives. börek is also a part of the Mizrahi and Sephardic Jewish traditions.
These were enthusiastically adopted by the Ottoman Jewish communities, and have been described, along with pan boyos and bulemas, as forming "the trio of prominent Ottoman pastry eBörek has its origins in Turkish cuisine (cf. Baklava) and is one of the most significant and, in fact, ancient elements of Turkish cuisine, after being developed by Turks in Central Asia before migrating west from Anatolia.
börek in Turkish refers to any dish made with yufka pie sheets. The name comes from the word Bur which in Turkish means "to turn".
Modern Turkey enjoys a wide variety of regional variations of börek, such as:
Su böreği "water börek" is one of the most common types, the dough layers are boiled in large pots for a short time, then a mixture of feta cheese, parsley and oil is sprinkled between the layers. This composition is greased with butter and cooked -a masonry oven.
Böreği cigar "cigarette börek" or Kalem böreği "börek pen" are cylindrical pies, often filled with feta cheese, parsley potatoes and sometimes with minced meat or sausages a variety of vegetables, herbs and spices are used in böreks , such as spinach, nettle, leek, pumpkin and usually black pepper. The name Kalem böreği was adopted in September 2011 by some Turkish pastry organizations in order to avoid allusions to smoking.
Paçanga böreği, is a traditional Sephardic Jewish specialty from Istanbul filled with pastırma (patrama) or kașar (cheese) and julienned green peppers, which are fried in olive oil and served as a meze (appetizer).
Saray böreği "börek palace" is a layered börek patient in which fresh butter is rolled between each of the dough sheets. Talas böreği or börek "sawdust" or "Austrian" Nemse böreği, is a small square börek mostly filled with cubes of lamb and green peas, very fluffy and crunchy.
Kol böreği "arm börek" is prepared in the form of long rolls, either rounded or lined and stuffed with either minced meat, feta cheese, spinach or potatoes and baked at a low temperature. Sarıyer böreği is a smaller version and variant of "Kol böreği", named after Sarıyer, a district of Istanbul gül böreği "rose börek", also known as "round or spiral börek" Yuvarlak böreği are rolled pies in the form of small spirals and have a spicier filling than other börek pies.
Cig börek or "raw börek" Çibörek is a semicircular börek, filled with minced meat and fried in oil on the concave side, very popular in places with a thriving Tatar community such as Eskișehir, Polatlı and Konya.
Töbörek is another Tatar variety, similar to a çibörek, but baked either in the convex front of the bag, or in a masonry oven instead of being fried in oil. Laz böreği, a specialty of the Rize region, is a sweet version, filled with muhallebi (an Ottoman-style milk pudding) and served sprinkled with powdered sugar.
If you haven't been bored so far, be careful that the recipe follows! (As you can see, I got infected from Roxana with these presentations. Since I am also passionate about Turkish cuisine and especially yufka pie sheets (remember my previous recipes with these sheets?), today I will present you the option my Sigara böreği:
Prepare the filling by mixing with a robot cheese, 60 ml milk, 1 egg and cumin.
Spread the pie sheets on a baking sheet.
Put 1 tablespoon of filling in the part with the base of the triangle.
Fold the left and right sides of the base of the triangle over the filling.
We roll the triangle starting from the base to the top.
Before finishing rolling the whole triangle, soak the top of the triangle in a little water and then glue it to the roll formed
Place the cigarettes in a baking tray greased with butter. Mix 1 egg with 60 ml of milk and grease the cigarettes filled with cheese with this composition and then sprinkle the black sesame.
Preheat the oven to 180 degrees and bake for about 35 minutes. The original recipe is prepared by frying cigarettes in oil but I chose the dietary baking option. Those who have traveled to Turkey and tasted Turkish pastry know that it has some unforgettable flavors.