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Borek recipes have been around for centuries and are thought to have originated in Turkey. The dish is made by layering phyllo dough with a filling, usually cheese or meat, and then baking it. Borek can be found in many different cultures, each with their own variation on the dish.
In Turkey, borek is often served as an appetizer or side dish. It is sometimes made with a potato or spinach filling, and sometimes the dough is rolled into a spiral and baked in a large pan. Turkish borek is often served with yogurt or a simple tomato sauce.
In Greece, Borek is called tiropita and is often made with a cheese filling. It is a popular breakfast food and is often served with honey or jam.
When making borek, it's important to keep several tips in mind. First, make sure you have the right ingredients. Borek is usually made with phyllo dough, butter or oil, and a filling of meat, cheese, or vegetables. Second, be sure to use the right technique when rolling and shaping the borek. Use a rolling pin to flatten the dough and be sure to keep your hands moistened with oil or water to make it easier to shape. Finally, after the borek is rolled and shaped, make sure to brush it with butter or oil to give it a golden color when it bakes. With these tips, you should be able to make an excellent borek.
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