Potato Borek Recipes

TURKISH BOREK RECIPE (SIGARA BOREK)

Steps:

• First, know that yufka, like phyllo dough, is delicate and might break. That's completely okay.
• To make the spinach filling: Heat olive oil in a pan over medium heat. Saute onion until golden, add spinach and cook until the spinach is wilted. Once the spinach is cool enough to handle, mix it with cheese, salt and pepper.
• To make potato filling: Wash and peel the potato. Cut it into large chunks and boil until fork tender. Mash the potato completely and add Aleppo pepper, salt and black pepper.
• To make the cheese filling: Mix cheese with parsley, salt and pepper.
• Place a triangle shaped yufka dough on a clean surface, with the wide side facing you. Wet your finger with water and moisten the edges. This will help the edges to stick while rolling.
• Add one to two tablespoon of filling one inch away from the wide edge and form it into a thin log.
• Fold the outer corners over the filling and roll the borek. Dip your index finger in water and wet the edges again and roll tightly. Set aside and continue with the remaining yufka and filling.
• Heat 2 tablespoons vegetable oil in a non stick pan over medium heat. Once the oil is hot, place the boreks in the oil and fry on all sides until crispy and golden. Don't over crowd the pan. Place the boreks on a kitchen paper towel to absorb the excess oil.
• Continue with the remaining boreks and add more oil if needed.

FETA, HERB & SPRING ONION BOREK

Steps:

• Heat the oven to 200C/180C fan/gas 6. Prepare the filling first. Mash the feta in a bowl with the back of a fork. Add the chilli, spring onions, herbs and olive oil, then mix everything well using the fork.
• For the sauce, whisk the beaten egg with the olive oil and milk in a small bowl until fully combined.
• Lay the filo sheets on a clean work surface and cover with a clean, damp cloth to ensure they don't dry out as you work. Brush the base of a shallow 20cm round ovenproof dish with some olive oil.
• Layer six sheets of filo in the bottom of the dish, overlapping them by about 45 degrees and fanning them out, also ensuring that half of each sheet covers the base while the other half overhangs the dish. Between each addition, liberally brush the sheets with the sauce. The entire base should be covered with the filo, and the filo generously basted in the sauce.
• Tip in all the filling, then fold the overhanging filo over the filling to enclose it, brushing the sheets with more sauce as you do. Cover the top with a final sheet of filo, but don't brush this with the sauce.
• Whisk the egg yolks with the 1 tbsp olive oil and brush this on top of the borek. Sprinkle with the sesame and nigella seeds and bake for 30 mins until golden brown.

POTATO BOREK

Steps:

• Grease and lightly flour a 13 X 9 inch baking dish. Preheat oven to 400 degrees.
• In a large bowl, combine the sunflower oil, yogurt, and eggs. Add the vegetables and spices. Slowly add the flour and mix until combined. Spread in the prepared pan.
• Bake for 40 to 45 minutes, until top browns. Remove from oven and serve warm for breakfast, as a snack or as a side dish.

POTATOE BUREK - BOSNIAN POTATOE SPIRALS

Steps:

• Heat oil in a non stick pan and add small potatoe cubes. Let fry until they are crispy and brown.
• After a couple of minutes (before potatoe cubes go brown) add onion and garlic. Don't let them burn.(you can add a bit of water to prevent that from happening).
• Add allspice, salt and pepper to taste.
• Butter a dish/pyrex/ with one TB of meltet butter.
• Take one phyllo sheet, brush with meltet butter, and put another pastry sheet on top of it.
• Place potatoe filling on one end of the phyllo sheets.
• Roll up like a cigar and form a spiral.
• Do so with the rest of sheets and filling.
• Place burek spirals into form and brush with the rest of the melted butter.
• Let bake at 180°C until golden, crispy (about 15 to 20 minutes).
• Enjoy with salad and/or yoghurt sauce.