Borek: What Cheeses Make This Dish Delicious?

Borek is a traditional Turkish pastry made with phyllo or filo dough and usually stuffed with cheese, although there are many variations, including spinach, meat, vegetables, and herbs. The cheese blend is versatile, but typically includes feta, ricotta, halloumi, or Bulgarian feta.

Phyllo dough and feta cheese

Phyllo dough, also known as filo dough, is a thin, paper-like dough used in Middle Eastern and Balkan cuisines. It is available at most large supermarkets in the frozen baked goods section. When using phyllo dough, it is important to completely defrost it by placing it in the fridge a night before or setting it on the counter an hour before. To prevent it from drying out, you can cover it with plastic wrap and a damp towel.

Feta cheese is a popular choice for the filling of borek. For the best results, it is recommended to use real feta cheese and not pre-packaged crumbles. Bulgarian feta cheese is a good option, but you can also find suitable feta cheese in big health food stores.

To make borek, you will need to layer the phyllo dough and feta cheese filling. First, prepare the filling by mixing the feta cheese with other ingredients such as eggs, parsley, and onions. Then, brush the phyllo dough sheets with butter or oil and layer them in a baking dish. Spread the filling evenly over the phyllo dough, and repeat the process to create multiple layers. Finally, bake the borek in the oven until it is golden brown and crispy.

Borek is a versatile dish, and you can experiment with different fillings and shapes. It can be served as an appetizer, snack, or a light meal, and it is perfect for breakfast, brunch, or lunch.

Arabic cheese, ricotta, mozzarella, and parsley

Borek is a savoury pastry with Turkish origins, often enjoyed for its diverse fillings and flaky layers of thin pastry. The dish is very common throughout the Balkans, Turkey, and the Levant region of the Middle East.

Borek fillings can include spiced meat and onion, spinach and cheese, or just plain cheese. In Turkey, the pastry is brushed with yogurt and egg, and can be folded into triangles, rolled into a cigar shape, or laid out flat on a baking pan.

When it comes to cheese, a blend is often used, with common choices being Arabic cheese, ricotta, mozzarella, and parsley. Arabic cheese options include Akkawi and Nabulsi, which are white sheep or goat's milk cheeses that originate in Palestine and can be found in most Middle Eastern supermarkets. They are usually mild in flavour and preserved in salt, so they may need to be desalinated by soaking in hot water for a few hours.

Ricotta provides a creamy texture to the blend, while mozzarella is a "melty" cheese that stretches when pulled. Parsley adds freshness to the mix, balancing out the otherwise strong, briny flavours of the Arabic cheeses.

Other cheese options for Borek include feta, cream cheese, halloumi, Kasar, cheddar, Gruyere, or gouda.

Halloumi, Kasar, feta, and herbs

Borek is a traditional Turkish pastry, often served as an appetizer or light meal. It is typically made with phyllo dough and stuffed with cheese, although other fillings such as spinach, meat, and vegetables are also used.

For a delicious and versatile borek, consider using a blend of halloumi, Kasar, feta, and herbs. This combination will result in a savoury and tangy flavour profile that is sure to impress.

Halloumi is a semi-hard cheese that can be grated or shredded and adds a salty note to the dish. Kasar, a mild sheep's milk cheese similar to cheddar, is commonly used in Turkish pastries and cooking. Feta, a classic choice for borek, provides a tangy and crumbly texture.

To enhance the flavour and freshness of your borek, you can include herbs such as parsley, mint, and dill. These herbs complement the cheese selection perfectly.

When preparing your borek, remember to work quickly and cover the phyllo dough with a damp cloth to prevent it from drying out. You can cut the phyllo dough into strips and brush each layer with a mixture of yogurt, oil, and vinegar for added crispness.

By following this guide and using the suggested cheese and herb combination, you will create a mouthwatering borek that is sure to be a crowd-pleaser!

Yufka pastry and Piknik Peynir

Yufka is a thin wheat pastry from Turkey, often used in Turkish Börek. It is a type of unleavened flatbread, slightly thicker than Greek phyllo dough, and is used as a wrap for various fillings. Yufka is typically found in Middle Eastern delis, usually frozen if outside of Turkey. If you can't get hold of yufka, you can use filo pastry, but as filo is thinner, you will need to use two sheets.

Piknik Peynir is a Turkish cheese, similar to feta, and is often used in Börek. It is a salty cheese, and can be used in combination with other Turkish cheeses such as Erzican Tulum, or with feta.

Börek is a savoury pastry with Turkish origins, enjoyed for its versatile fillings and flaky layers of thin pastry. It is typically made with yufka or filo sheets, and features a variety of fillings such as minced meat, cheese, spinach, or a combination of these ingredients.

To make Börek, you will need to layer the pastry with your chosen filling, creating a spiral, coil, or layered shape. The pastry is then baked to crispy perfection.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, finely diced
• 300g Piknik Peynir or feta
• 200g Erzican Tulum Peyniri or feta
• 240g spinach, cooked and squeezed of excess moisture
• 1/2 tsp black pepper
• 2 sheets of yufka pastry
• 50g butter, melted
• 1 tbsp plain yoghurt
• 2 tsp sesame seeds
• 2 tsp nigella seeds

Instructions:

• Preheat the oven to 200ºC/400ºF.
• Heat olive oil in a pan and fry the onion until translucent. Add the spinach and let it wilt. Remove from the heat and set aside to cool.
• In a separate bowl, mix the cooled spinach with the cheeses and pepper.
• In a small bowl, melt the butter and whisk in the yoghurt.
• Spread out one sheet of yufka pastry and splash with the yoghurt mixture, brushing to coat the sheet.
• Using the cheese mixture, create a long, thin sausage shape (about 2" wide) along the bottom edge of the pastry. Roll the pastry upwards to make a long sausage.
• Coil the sausage from the centre of a round baking tray.
• Repeat with another sheet of yufka and the remaining cheese mixture, coiling from where you left off to create a larger circle.
• Brush the börek with a beaten egg and sprinkle with sesame and nigella seeds.
• Bake for 30-35 minutes until golden brown.

Your Börek is now ready to be enjoyed! You can serve it warm or at room temperature as a snack, lunch, or breakfast.

Bulgarian feta cheese and cottage cheese

Bulgarian feta cheese is a "white brined cheese" or "sirene" as it is called in Bulgaria. It has a smoother, creamier, and more elastic texture than Greek feta cheese because it holds more moisture. This cheese does not crumble but can be cut into cubes or slices. When ripened for a few weeks, it becomes spreadable, almost like a young Camembert.

Bulgarian feta cheese can be made from a recipe that uses two gallons of milk, a packet of C21 Buttermilk Culture, prepared Y1 Bulgarian Yogurt, liquid rennet, and calcium chloride. The milk is heated to 86-88°F (30-31°C), and the culture and yogurt are added. After allowing the mixture to sit for 30-40 minutes, the liquid rennet is added, and the mixture sits for another 60 minutes. The curds are then cut, and the whey is released. The curds are transferred to a colander or draining tray and allowed to drain for 1-1.5 hours. The curds are then broken up and drained for another 1-2 hours. This process is repeated until the curds are ready to be placed in draining baskets. The curds are then transferred to the baskets and consolidated by hand. The cheese is kept warm to allow the cultures to continue converting lactose to lactic acid, releasing whey, and causing the curds to consolidate further. After 8-10 hours, the weight is removed, and the cheese is allowed to cool slowly overnight. The cheese is then cut into smaller blocks for aging, salted, and matured for several days. Finally, it is placed in a brine solution for storage and can be aged for up to a year.

Cottage cheese is a fresh cheese curd product with a mild flavor and creamy texture. It is often made from cow's milk and can be purchased in different curd sizes and milk fat levels. Cottage cheese is a good source of protein and calcium.

Now that we have an understanding of Bulgarian feta cheese and cottage cheese, let's explore how they can be used in Borek:

Borek is a traditional Turkish pastry made with phyllo dough and typically stuffed with cheese, although other fillings such as spinach, meat, vegetables, and herbs can also be used. The cheese blend used in Borek is versatile, and various types of cheese can be combined to create different flavors and textures. Bulgarian feta cheese and cottage cheese can be excellent choices for the cheese filling in Borek.

The process of making Borek with Bulgarian feta and cottage cheese is straightforward. The feta cheese, cottage cheese, an egg, and some parsley are mixed together to create the filling. Additionally, olive oil is used to brush the phyllo sheets during the preparation. The phyllo sheets are brushed with olive oil, filled with the cheese mixture, and folded into triangles. The triangles are then placed on a baking sheet and baked in the oven for around 25 minutes.

The combination of Bulgarian feta cheese and cottage cheese in Borek creates a creamy, tangy, and salty flavor profile. The Bulgarian feta adds a smooth and creamy texture, while the cottage cheese contributes to the overall creaminess and provides a mild flavor. The parsley adds a touch of freshness to the filling. The olive oil used to brush the phyllo sheets gives the Borek a crispy and flaky texture.

Borek made with Bulgarian feta cheese and cottage cheese can be served as an appetizer, a light meal, or a snack. It pairs well with a variety of dishes, such as soups, salads, or yogurt for a more authentic experience. Borek can also be frozen and baked at a later time, making it a convenient option for quick meals or unexpected guests.

Frequently asked questions