Randy Chandler
Borek is a flaky, creamy, and filling Turkish pastry that combines crisp phyllo dough with cheese and other fillings. The type of cheese used in borek varies based on regional availability and personal preference. Feta cheese or beyaz peynir in Turkish, is a classic choice for the dish. However, other options include Bulgarian feta, Greek feta, cottage cheese (lor peyniri in Turkish), shredded mozzarella, cheddar cheese, Monterey jack, Gouda, and Emmenthal. In Syrian cuisine, borek may feature Arabic white cheeses like Akkawi and Nabulsi, along with creamy cheeses like ricotta and melty options such as mozzarella.
| Characteristics | Values |
|---|---|
| Common fillings | Feta cheese, cottage cheese, shredded mozzarella, cheddar cheese, Monterey jack, Bulgarian feta, Akkawi, Nabulsi, ricotta, gouda, emmenthal, cream cheese, Greek yoghurt |
| Other fillings | Spinach, flat-leaf parsley, cavolo nero, onion, nigella seeds, sesame seeds, poppy seeds, potatoes, minced meat |
| Dough | Phyllo, yufka, puff pastry |
| Other ingredients | Olive oil, milk, egg, plain unsweetened yoghurt, salt, black pepper, nigella seeds, poppy seeds, black seeds, Aleppo pepper, clarified butter, ghee, vegetable oil |
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What You'll Learn
- Feta is the most common cheese for borek
- Bulgarian feta is softer and tangier than Greek feta
- Other cheeses used include ricotta, mozzarella, cottage cheese, gouda, and emmenthal
- For non-vegetarians, meat borek is made with gheyma (cooked ground beef) instead of cheese
- For a more wholesome borek, mix the cheese filling with whisked eggs
Feta is the most common cheese for borek
Borek is a flaky, creamy, and filling pastry that combines crisp phyllo dough with cheese and other ingredients. It is a savoury pastry often served at breakfast and brunch. Feta is the most common cheese used in borek. It is a tangy, salty cheese that pairs well with the other ingredients in the pastry.
Feta is a briny and tart cheese that can be crumbled or grated over the other ingredients in the borek. It is a good choice for borek because of its strong flavour, which means a little goes a long way. Feta is also a very versatile cheese, and different types of feta can be used depending on preference. For example, Bulgarian feta is softer than Greek feta and has a more intense flavour.
Feta is also used in borek because of its availability. Feta is a common cheese in the regions where borek is popular, such as Turkey, the Balkans, and the Levant region of the Middle East. It can be purchased in most grocery stores in these regions.
In addition, feta is a vegetarian-friendly cheese. Some cheeses, including feta, contain animal rennet, but vegetarian alternatives are available. This means that borek can be enjoyed by those who follow a vegetarian diet.
Finally, feta is a tangy, salty cheese that provides a nice contrast to the other ingredients in borek, such as spinach, cavolo nero, and parsley. The saltiness of the feta also means that less salt needs to be added to the dish.
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Bulgarian feta is softer and tangier than Greek feta
Borek is a savoury Turkish pastry, often served at breakfast and brunch. It is made by layering ultra-thin dough, an egg mixture, and various fillings. The most common filling is cheese, which is usually feta or cottage cheese.
Feta cheese is a staple in Greek cuisine, used in dishes like salads, pies, and as a table cheese. It is traditionally made from sheep's milk, though it can also contain up to 30% goat's milk. This gives it a rich, tangy flavour and a crumbly, slightly grainy texture.
In contrast, Bulgarian feta, or sirene, is typically made from a mix of cow's, sheep's, or goat's milk, with cow's milk being more commonly used. This results in a milder, less tangy taste and a softer, creamier texture compared to Greek feta. Bulgarian feta is also known to be greasier, less crumbly, and somewhat sweeter than its Greek counterpart. It holds together better and has a smoother texture, though it is still somewhat crumbly.
The differences between the two types of feta can be attributed to the types of milk used and the aging process. Greek feta is aged for at least two months in brine, while Bulgarian feta is often aged for shorter periods, giving it its softer consistency.
When used in borek, Bulgarian feta will provide a softer and tangier taste compared to Greek feta. It will also be milder and less salty, allowing other ingredients in the borek to shine through. The softer texture may also make it easier to work with when preparing the filling.
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Other cheeses used include ricotta, mozzarella, cottage cheese, gouda, and emmenthal
While feta is the most common cheese used in börek, other cheeses can be used as substitutes. These include ricotta, mozzarella, cottage cheese, gouda, and emmenthal.
Ricotta, a creamy cheese, is often used in Syrian-style börek, along with Arabic white cheese, to achieve an authentic flavour. Mozzarella, a melty cheese, is another popular choice for Syrian börek. For those who want to make börek with ricotta or mozzarella cheese, it is recommended to use clarified butter or ghee due to its high smoke point and flavour.
Cottage cheese, or "lor peyniri" in Turkish, is another common filling for börek. Bulgarian feta is also a popular choice for börek due to its softer texture and briny, tart flavour profile. Greek feta, on the other hand, tends to be drier and saltier. When using Greek feta, it is recommended to crumble it instead of grating it due to its softer texture.
Smoked gouda and emmenthal are also great substitutes for feta in börek. These cheeses can be mixed with an egg, parsley, garlic, and crushed red pepper to create a delicious filling.
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For non-vegetarians, meat borek is made with gheyma (cooked ground beef) instead of cheese
Borek is a versatile pastry with various fillings, such as meat or cheese. For non-vegetarians, meat borek is made with ground beef, also known as gheyma, instead of cheese. The ground beef is cooked before being filled into the borek. The meat is typically seasoned with allspice, paprika, salt, and pepper, and can be accompanied by potatoes, onions, dill, parsley, or cayenne pepper.
Borek is a popular dish that originated in Central Asia and was later adopted by the Ottoman Turks, spreading throughout their empire. It is now commonly found in regions previously occupied by the Ottoman Empire, especially Turkey.
Borek is made with phyllo pastry, also known as filo or yufka pastry, which is an ultra-thin, unleavened dough made from flour, water, and salt. The pastry is layered with a yogurt or milk mixture to keep it moist and flaky.
For meat borek, the ground beef filling is spooned onto sheets of phyllo dough, which are then rolled into tubes. These tubes are then coiled into a snail shape and placed on a baking sheet. The tops are brushed with melted butter, and the borek is baked in the oven until golden brown.
Meat borek is typically served with ayran, a Turkish drink, and can be enjoyed lukewarm or cooled. It is a versatile dish that can be made by hand or purchased from stores by weight in regions where it is popular.
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For a more wholesome borek, mix the cheese filling with whisked eggs
Borek is a flaky, creamy, and filling Turkish pastry that is often served at breakfast and brunch. It is made by layering ultra-thin dough with an egg mixture and various fillings. The most common filling for borek is cheese, with feta (beyaz peynir in Turkish) and cottage cheese (lor peyniri in Turkish) being the most popular choices. Other cheeses that can be used include Bulgarian feta, Greek feta, shredded mozzarella, cheddar cheese, Monterey jack, Gouda, and Emmenthal.
For a more wholesome borek, you can mix the cheese filling with whisked eggs. This will give the borek a softer texture. In addition to the cheese and egg filling, you can also add spinach, flat-leaf parsley, or Swiss chard to your borek. If you want a heartier filling, you can replace the spinach with potatoes.
To make the borek dough, you can use phyllo dough, which can be found in the frozen section of most grocery stores. Traditionally, Turkish borek dough is made from layers of yufka, an ultra-thin, unleavened dough made from flour, water, and salt. However, phyllo dough is a good substitute and is easier to find in some places.
When assembling your borek, start by layering sheets of phyllo dough on a sheet pan lined with parchment paper. Brush each layer of phyllo dough with a milk mixture or yogurt wash to keep the layers moist. Then, add your filling by sprinkling the cheese and vegetable mixture evenly over the phyllo dough. Finally, fold the dough over the filling to create triangles or rectangles, and use a fork to crimp the edges closed.
Once your borek is assembled, bake it in the oven until it is golden brown and cooked through, about 30-40 minutes. Enjoy your borek lukewarm or cooled!
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Frequently asked questions
Feta is the most common cheese used in borek, but shredded mozzarella, cheddar, Monterey jack, ricotta, Bulgarian feta, Greek feta, cottage cheese, gouda, and emmenthal are also popular options.
Puff pastry is a good substitute for phyllo dough.
Swiss chard or potatoes can be used instead of spinach in borek.
Borek can be cut into rectangles, triangles, or cigar shapes.
Bulgarian feta is a good option as it is softer and has a more briny and tart flavor profile.
