Börek
Börek (also spelled burek or byrek) is a family of flaky pastries or pies common throughout the Middle East and the Balkans, originating in the Ottoman Empire. It is made from thin sheets of dough, traditionally a type called yufka (similar to phyllo), which are wrapped around a variety of fillings and then baked or fried
Yield: 24 pieces
Materials
- 6 sheets phyllo dough
- 60 ml olive oil extra virgin
- olive oil of your choice for baking
Filling
- 250 gr feta crumbled
- 1 egg beaten
- 2 tsp mint finely chopped
- 1 tsp dried oregano (or 4 teaspoons finely chopped fresh oregano)
- black pepper freshly ground
- 1tsp nutmeg grounded
Instructions
- For the filling, mash the feta, egg, mint, oregano, black pepper, and nutmeg in a mixing bowl until a paste forms. Refrigerate until ready to use.
- Place the phyllo dough on a work surface and cover with a damp tea towel.
- Take 1 sheet of dough, brush it with oil, and cut it lengthwise into four strips with scissors.
- Place 1 generous tablespoon of filling on the corner of each long strip. Fold the short side over to a long side.
- Continue folding the börek from corner to corner until a triangle forms, tucking any uneven ends under.
- Brush the triangle with oil and place it on a baking sheet. Repeat until all the filling and dough is used.
- Bake the börek for 20 minutes in a preheated oven at 180°C (Gas Mark 4), or deep-fry them in batches for 1-2 minutes per side in olive oil and then drain on paper towels.
Serving suggestions
- Serve them hot, warm, or cold, and eat them with your fingers.
- Enjoy them with a cup of coffee, a glass of retsina (a typical Greek resin wine), or a glass of rakı.
Notes
