The famous Turkish berek is a sleeve pie made from thin dough or ready-made pita bread. Burek Turkish recipe with meat Burek with meat: family secrets of Turkish cuisine

Everyone's favorite berek is Su böregi. Su berei (su boregi) or water cake. I bake my bereki only from ready-made rolled dough (Turkish yufka), so I have a lazy option.

Very tasty, but, in my opinion, very greasy. I offer my light version, both in terms of time and effort, and in terms of calories.

Ingredients:

• 3 Turkish yufkas (thinly rolled circles of unleavened dough)
• 300 g white cheese (cheese or cottage cheese)
• 1 bunch of parsley
• a pinch of salt and black pepper

• 2 tbsp. milk
• 2 eggs
• 6 tbsp vegetable oil

• 1 st. mineral water (with gas)

* Ingredients are given for a medium sized oven with a 30x35 cm baking sheet. For a standard large oven, increase all ingredients 2 times or use a baking dish.

First we prepare the filling.

Which is made from ready-made dough - yufka. Now let's get acquainted with the real Aramaic berek. The word berek can be translated into Russian as a pie, a pie. And this means we will prepare yeast dough. There are two interesting nuances that I would like to tell you about.

Firstly, I have never added both yeast and baking powder to yeast dough before, to my question “why?” no one could answer me, I cook strictly according to the recipe, whether the dough will be different (worse or better), if I don’t add baking powder, I don’t know. The dough is very airy. In Germany, I use Weizenmehl typ 405 flour, although it seems at first glance "you need to add more flour", do not add, otherwise the dough will be too steep. For Russia, try with your own flour.

Secondly, the Arameans measure the amount of dough with “flour”, to my question “how much dough do we make today?”, I always heard the answer “from 3 kg of flour”. “What about water (or milk)?” - “But how do we know how much it will take ...” In Russia, as far as I remember, it was always the other way around, my grandmother taught “make dough for half a liter of milk” and “how much flour it takes.”

It was a small lyrical digression for those who also have the question “why?”.

I cooked half a portion, but in vain, the pies are so tasty that they fly away in an instant. In the dough, I took 1 egg and 1 protein, and the yolk went to the coating.

So let's get started. The butter needs to be melted. Add milk, cream, eggs and salt.

Fold in yeast, flour and baking powder.

We knead the dough, I always do it in a bread machine. The Arameans bless the dough: they draw a cross with the edge of their right hand and say a few words. I don’t do this in a bread machine - it will rise like that, but if I knead with my hands, I also learned to do it.

For the filling, let's take sheep's cheese in brine, we don't need brine. Mash the cheese with a fork, cut the parsley, only the leaves are better, without coarse twigs. I couldn't buy parsley, so I got frozen. It is possible without.

After 1.5 hours the dough is ready.

Pinch off small pieces of dough with your hands.

Roll out very thinly.

We put the filling on one edge, a little, otherwise the berek will be too salty.

We wrap it with a roll, while pinching the edges so that the filling does not leak out later.

This is such a cute cigar pie. As a result of such molding, pies are obtained as if puff. From half of the products comes out 25-27 pieces.

We spread the finished pies-böreki on a sheet, grease with egg and milk (shake with a fork).

Sprinkle Börek (optionally) with sesame seeds and Schwarzkümmel, Wikipedia translated it to me as kalindzhi, or nigella sowing, seidan, sedan, nigella, black cumin, Roman coriander.

Borek is served with almost everything.

You can just eat berek and drink Daure sour-milk drink http://www.. This is ayran in Turkish.

You can just use yogurt. Maybe with a dip. Maybe with a salad. Very tasty with tea. Or with BEER!

Bon appetit! Haniye!

Thin unleavened dough, 1-2 mm thick, in Turkey it is called yufka. It is suitable for making all kinds of pies, in Turkish - berek. Preparing such a dough is not an easy task. The ingredients for the dough are quite simple, the difficulty is rolling this dough to the desired thickness.

The fastest and easiest version of yufka pies is cigar-borek. Ready-made dough is sold in the market already cut into the right sizes for such pies. Yufka is rolled out in the form of large circles, 65-70 cm in diameter. Such a circle can be cut independently, into triangles, or you can buy ready-made cut yufka.

Soft cheese is wrapped in these triangles, the tip of the “cigar” is moistened with yolk and closed. Such cigars are fried in oil for 2-3 minutes and a crispy pie with cheese is ready. There are many other types of pies too.

A pie-sleeve is prepared from yufka. So, börek: a recipe with photos and recommendations.

The filling for the pie can be any:

• chopped meat,
• green cheese,
• potato,
• spinach.
• tahini paste.

If the pie is cooked on a round baking sheet, then the dough with the filling is laid in a circle, if in a rectangular one, then in a zigzag, in the form of the letter S.

Sleeve pie with sweet tahini paste has a pleasant nutty taste. Its surface is covered with syrup and baked well until crispy.

For our pie you will need:

• Ready dough yufka (or thin pita bread).
• 5-6 potatoes.
• Butter (for puree).
• Vegetable oil.
• 2 bulbs.
• 3 eggs.
• Salt, black pepper,
• Sesame for sprinkling.

Sesame powder adds a special flavor to baked goods.

1. Prepare mashed potatoes. In order for the filling not to be too dry, make the puree not very dense.

2. Peel the onion, cut into half rings, fry until golden brown.

3. Add the onion to the puree, pepper and salt to taste, mix. Leave to cool.

4. Grease a baking sheet with vegetable oil, heat the oven.

5. Cut the dough sheets in half. Put the filling on the edge of the sheet, roll the dough into a tube, gently roll it in a circle and place it in a baking sheet.

6. Beat the eggs with a whisk. Spread the egg mass over the surface of the pie with a brush.

7. Sprinkle the pie with sesame seeds, put in the oven for 25 minutes.

8. Take out the finished cake. To make the crust softer, cover the cake with foil and leave to cool. After the cake has cooled, it is easier to cut into portions.

To prepare such a pie, you can use thin pita bread.

Friends, I want to present you a recipe for crispy tubes “Cigar Borek” made from thin and tender filo dough. This pastry belongs to the national ones.

Crispy rolls with feta cheese are traditionally made from the finest Filo dough. At home, it is called "Sigara börek" (Sigara börek), which are similar in shape to Cuban cigars, hence the name itself!
Phyllo dough can be purchased ready-made in large supermarkets. However, the price is not very cheap, so buying is absolutely not economical. You can cook it at home on your own, but you need to be prepared for the laborious process:

• first knead the dough;
• then roll out with a rolling pin;
• and at the end - pull out by hand.

The most difficult task is to stretch with your hands to the thickness of tissue paper. But with the advent of experience, this problem gradually disappears.
A detailed recipe on how to make filo dough, I told you earlier, you can see it.

If it seems difficult for you to cook it, then use the purchased analogue. Also, some housewives simplify their work to a minimum and prepare a hot appetizer using ordinary puff pastry instead of dough. These crispy little pies cook quickly and disappear from the table in an instant.
Authentic Turkish “Börek cigars”, rolled into tubes, usually have a diameter of no more than 2 cm. They are prepared with cheese, salted cottage cheese or meat. The latter are less popular, but you can try. But you can't stop with these toppings! If you want to conduct culinary experiments, use for delicate crispy rolls: curd mass, fruits, vegetables, cheese, etc. It will no longer be a Turkish "Börek Cigar", but still a delicious and original snack.

Let's see how to cook Borek Cigar, for your convenience, I designed the recipe with step-by-step photos.

Phyllo dough - 200 g
Cheese (or cottage cheese) - 200 g
Salt - a pinch
Eggs - 1 pc. for stuffing, 1 pc. for lubricating tubes

Cooking "Cigar Borek"

1. We break the cheese and crumble it by kneading it with a fork (you can kill it with a blender). If you have cottage cheese, then mash it with a fork.

2. Add a raw egg and a pinch of salt to the chopped product. Do not overdo it with salt: if you have cheese, it is already salty and you may not need salt at all.

3. Mix the mass so that it becomes homogeneous.

4. Next, let's take filo dough. In supermarkets, it is sold already rolled out, so it will only have to be thawed. If you decide to cook it yourself, then first roll it out with a rolling pin as thin as possible, while trying not to tear it. Then place it on the back of your hands and gently stretch as thinly as possible. The stretched phyllo dough is ready when it is placed on the newspaper and the letters are visible through it.

Note: To prepare filo dough, combine wheat flour (220 grams), boiled water (150 ml), citric acid (1 tsp), vegetable oil (1 tbsp) and salt (a pinch). Mix everything and pull out.

5. Cut the rolled dough into sheets approximately 20 cm long, 15-18 cm wide and place the curd or cheese filling on it.

6. Turn the edges over and roll the dough into a roll to make a tube 2 cm wide.

7. Place the tubes on a baking sheet.

8. Shake the egg with a fork and grease the tubes with a pastry brush so that they have a delicious golden crust.

9. We heat the oven to 180 degrees and send the products to bake for 20-25 minutes.

10. Crispy and ruddy tubes can be consumed both warm and chilled. They are convenient to take with you on the road or give the children to school. And in Turkey, they are usually served in the morning for breakfast.

Bon appetit!

Video recipe "Cigar Borek"

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Today we will learn how to cook Turkish bureks. You will find a recipe with meat or minced meat in this article. We will also give detailed instructions for preparing other types of burek. After all, there are countless variations of this. It doesn't even always have the appearance of a pie made from sausage rolled up by a snake from pastry with a filling. There is also a cigar-burek. This Turkish dish is often compared to Italian lasagna. The most difficult thing in cooking burek (it is more correct to call the pie by borek) is the dough. It is called "yufka". For some types of berek, filo dough is used. Since they are all very laborious, Turkish housewives do not bother themselves much and buy the base for pies in stores. But sometimes they prepare the dough for berek themselves. We will tell you how to make a yufka. And for the lazy, let's reveal a secret: the dough can be replaced with thin Armenian lavash. But it is suitable only for some types of berek. For other varieties, you can use ready-made puff pastry.

Yufka

Let's start, of course, with the base, the dough, which forms the burek. The traditional Turkish recipe suggests preparing yufka from two glasses of flour, one hundred milliliters of water, two eggs, salt and a small amount of butter (spread can be used), which must first be melted. You need to be patient. Sift the flour into a deep bowl, make a depression at the top of the hill. We drive in eggs, pour in water, salt. Add half a spoonful of oil. Thoroughly knead the dough, sprinkle with flour and let stand for a quarter of an hour. Then roll out into a layer two centimeters thick. Lubricate with 3 tablespoons of oil. We cut the layer into three parts, put them on top of each other and roll out again. Grease again with 3 tablespoons of oil. Again, cut into three parts, which we put one on top of the other. We knead for a few minutes and form koloboks the size of a tennis ball. We roll each one very thinly to make a circle sixty centimeters in diameter. Now you need to let the yufka dry a little.

Su berek

There is a type of dish that is very similar to lasagna. It is called "water burek". The Turkish recipe also offers the dough for it to be made according to the principle of lasagna. To do this, add four eggs and half a glass of salted water to 640 grams of sifted flour. Knead elastic smooth dough, adding vegetable oil. We divide it into several parts. One of them must be larger than the others. Let the dough rest for half an hour under a towel. We roll out all the parts into very thin layers. We spread the largest in a mold greased with vegetable oil. The edges of the dough should protrude significantly beyond the edges of this baking sheet or pan. Boil salted water in a saucepan and boil each layer for a minute. We'll dry it on a towel. Because of the cooking process, such a dish, regardless of its filling, is called a water berek.

Pie shaping

For example, let's make the simplest filling. Mash four hundred grams of Turkish cheese with a bunch of finely chopped parsley. If the cottage cheese is very dry, you can add a little natural yogurt. Now we form our burek with cheese and herbs. The culinary recipe prescribes to grease a large sheet of dough (which is not boiled and is already covered in vegetable oil. We spread half of the smaller layers on it. We also smear each with oil. Put half of the filling. Level it, sprinkle with oil. Place the remaining boiled layers of dough on top. Each shift with filling and lubricate with oil. We select the hanging edges of the large lower layer, throwing them up. Lubricate the product with egg yolk and vegetable oil. Bake until golden brown over moderate heat.

Burek Cigar (Turkish Dish): A Step-by-Step Recipe

The dish owes its name to the shape. This is not a pie, but tortillas rolled up in the form of a Cuban cigar. They are served as a snack with beer in Turkish bars. The classic filling for "cigars" is cheese with dill. This Turkish burek recipe suggests cooking from filo pastry. But we will replace it with ready-made Armenian lavash. We are preparing the stuffing. Cheese or 450 grams of salted cottage cheese knead with a fork. Add three yolks, a finely chopped bunch of dill, a clove or two chopped garlic. We beat the whites. Lavash cut into squares about ten centimeters long. Put a spoonful of stuffing on each piece from the edge. We roll the cigar. Wet the outer side of the square with whipped protein so that the dough does not unfold. Heat vegetable oil in a frying pan and fry the cigars until golden brown. Place on paper towels to drain the oil.

Borek with spinach

Cigars, of course, are very original. But tourists who have visited Turkey remember more the snail-shaped pie. Having two layers of yufka, it is very easy to cook such a burek at home. The Turkish recipe allows you to make this dish with a variety of fillings. The most popular are potato and spinach pies. Let's make the last one. The filling is super easy to make. We cut four hundred grams of spinach and a large onion. Salt, season with black and red pepper to taste. lubricate with vegetable oil. We turn on the oven at 180 ° C. In a separate bowl, mix half a glass of water with four tablespoons of vegetable oil. This is necessary for impregnation of the dough. We cut the layer of yufka in half. Lubricate each part with impregnation. We spread the filling around the edge. We roll the dough into a roll. We put it in a baking dish in the shape of a snail. We do the same with the second half. We fasten both parts with impregnation. Drive the yolk into the remaining oily water. Lubricate the top of the product with the mixture. If desired, you can sprinkle with seeds (cumin, sesame). Bake for about forty minutes.

Turkish bureks: recipe with meat

This dish can be made both in the form of a snail and in the form of a covered pie. There is another option for the lazy: filling in pita bread. Knowing how to cook yufka or having filo (called blatterteig in Austria for strudel) on hand, you might think that this Turkish dish is easy to prepare. Burek recipe of a Muslim country recommends making from ground beef. Pork, firstly, is not halal, and secondly, it gives a lot of juice. And in the pie, he is useless to us. First, roast two tablespoons of crushed walnut kernels in a dry frying pan. Let's put them on a plate. Then add oil and fry finely chopped large onion. Add half a kilo of minced meat. Salt, pepper. We bring to readiness and evaporation of the liquid. Add a small bunch of parsley. Fry for another two minutes and knead with nuts. Now we are preparing the filling. Mix half a glass of natural yogurt and water, an egg and 70 ml of vegetable oil. Lubricate the form with vegetable oil. We take three layers of yufka. Using a brush, grease them with a fill. We lay out the layer in the form. Sprinkle the filling on top. I put another layer. And again stuffing. The dough should be on top. In the remaining yogurt, break the egg and grease the product. We send it to a preheated oven. Burek will swell at first, but then settle down.

Another way to shape a pie

You can do it differently with the yufka. We put three layers of dough in a greased baking dish at once. Naturally, all of them should be well smeared with filling. Place a third of the filling in the center. We cover it with the edges of the upper layer. Then lay out another third. Again wrap the middle layer of dough. Once again, the filling and on top - the edges of the lower layer. Lubricate with a mixture of eggs and yogurt. We bake.

With Chiken

Many people like the classic Turkish burek rolled up by a snail. The recipe with chicken allows you to give the pie this shape. This meat is dryish, and the tubules will not spread. We prepare the filling of boiled chicken and parsley. Cut puff pastry into long narrow strips. Put the filling in the middle. We pinch the dough. We roll the sausages with a snail in a baking dish, covered with baking paper. The oven should be well preheated to two hundred degrees. We bake for about half an hour. Turn off the oven and put a few small pieces of butter on the snail.

Filling Recipes

What is not put in the bereks! And spinach (both solo and with boiled chopped eggs), and minced meat, and leeks, and potatoes. As for the shape of the pie, here we see a variety. There is a puff-berek - pies in the form of a crescent. Small portioned snails, "cigars", "pizzas" are also prepared. But the classic Turkish burek with cheese remains popular with tourists. The recipe for its filling is simple. Knead the cheese with chopped herbs (dill, parsley). What do you think of this stuffing recipe? We mix equally white and yellow cheeses (feta and, for example, Dutch) - two hundred grams each. Add finely chopped dill and green onions. Squeeze out two cloves of garlic. To make the mass a little viscous, add sour cream or yogurt.