Today we will learn how to cook Turkish burek. You can find the recipe for meat or minced meat in this article. We will also give detailed instructions for preparing other types of burek. After all, the variations of this Turkish baking can not be counted. She doesn’t even always look like a pie made of snake-rolled sausage from dough with filling. There is also a cigar-burek. Often this Turkish dish is compared with Italian lasagna. The most difficult thing in making a borek (it’s more correct to call a pie birch) 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 really bother themselves and buy the basis for pies in stores. But sometimes they cook dough for berek themselves. We will tell you how to make yufka. And for the lazy, we’ll reveal a secret: the dough can be replaced with thin Armenian pita bread. But it is suitable only for some types of birch. For other varieties, you can use ready-made puff pastry.
Yufka
We start, of course, with the foundation, the test that forms the burek. Turkish traditional recipe suggests cooking yufka from two glasses of flour, one hundred milliliters of water, two eggs, salt and a small amount of oil (you can spread), which must be melted beforehand. You need to be patient. Sift the flour into a deep bowl, make a recess on the top of the hill. We drive in eggs, pour in water, salt. Add half a spoonful of oil. Knead the dough thoroughly, 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 it again. Grease again with 3 tablespoons of oil. Again, cut into three parts, which we add one to another. Knead for several minutes and form balls the size of a tennis ball. We roll each 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 variety of dishes that are very similar to lasagna. It is called "water burek". The Turkish recipe offers and make dough for it on the principle of lasagna. To do this, add 640 eggs and half a glass of salted water to 640 grams of sifted flour. Knead the elastic smooth dough by adding vegetable oil. We divide it into several parts. One of them should be bigger than the rest. We give the dough to rest for half an hour under a towel. We roll out all the parts into very thin layers. We lay out the largest in a form lubricated with vegetable oil. The edges of the dough should protrude significantly beyond the edges of this pan or pan. In a pan, boil salted water and boil each layer for a minute. Let’s dry on a towel. Due to the cooking process, such a dish, regardless of its filling, is called water berek.
Cake making
For example, let's make the simplest filling. Mash four hundred grams of Turkish feta 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 recipe prescribes to grease a large sheet of dough (which is not boiled and already covered in a baking dish) with vegetable oil. We lay out half of the smaller layers on it. Also, grease each with oil. Put half the filling. Level, spray with oil. Place the remaining cooked layers of dough on top. We shift each stuffing and grease with oil. We select the hanging edges of the large lower layer, throwing them up. Lubricate the product with egg yolk with vegetable oil. Bake until golden brown in moderate heat.
Burek cigar (Turkish dish): step by step recipe
The dish owes its name to form. This is not a pie, but flat cakes rolled up in the form of a Cuban cigar. They are served as a snack for beer in Turkish bars. The classic filling for "cigars" is feta cheese with dill. This Turkish burek recipe suggests cooking from a filo dough. But we will replace it with ready-made Armenian pita bread. Cooking the filling. Knead cheese or 450 grams of salt cottage cheese knead with a fork. Add three yolks, a finely chopped bunch of dill, a clove or two detailed garlic. Beat whites. Pita bread is cut into squares about ten centimeters long. On each piece with the edge lay out a spoonful of filling. Turn off the "cigar". Wet the outside of the square with whipped protein so that the dough does not unfold. We heat the vegetable oil in a pan and fry the cigars until golden brown. We spread it on napkins to make the glass oil.
Borek with spinach
Cigars, of course, are very original. But tourists who visited Turkey remembered more snail cake. Having two layers of yufka, it is very easy to make such a burek at home. Turkish recipe allows you to make this dish with a variety of fillings. Most popular are potato and spinach pies. Cook the last variety. The filling is super easy to prepare. We cut four hundred grams of spinach and a large onion. Salt, season with black and red peppers. Lubricate the round baking dish with vegetable oil. 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 the impregnation of the dough. We cut the yufky layer in half. We lubricate each part with impregnation. We spread the filling along the edge. We turn the dough into a roll. We put it in a baking dish in the form of a snail. We do the same with the second half. We fasten both parts by impregnation. Drive the yolk into the remaining oil water. Lubricate the top of the product with a mixture. If desired, you can sprinkle with seeds (caraway seeds, sesame seeds). Bake for about forty minutes.
Turkish bureks: recipe with meat
This dish can be made either in the form of a snail or as a covered pie. There is another option for the lazy: filling in pita bread. Knowing the method of cooking yufka or having a filo on hand (in Austria, the dough for strudel is called blatterteig), you might think that it is easy to cook this Turkish dish. Burek Muslim country recipe recommends making ground beef. Pork, firstly, not halal, and secondly, it gives a lot of juice. And in the pie he doesn’t need us. First, in a dry frying pan, we calcine two tablespoons of crushed walnut kernels. Put them on a plate. Then add the butter and fry the finely chopped large onion. Add a pound of minced meat. Salt, pepper. Bring to readiness and evaporation of the liquid. Add a small bunch of parsley. Fry for another two minutes and knead with nuts. Now prepare the fill. 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 spread the layer into the mold. Sprinkle the filling on top. We put another layer. And again the filling. The dough should be on top. In the remaining yogurt, break the egg and grease the product. Sent to the preheated oven. Burek will swell at first, but then will settle.
Another way to make a cake
You can do differently with yufka. We put three layers of dough in a greased baking dish at once. Naturally, all of them should be well missed by filling. In the center we place a third of the filling. We cover it with the edges of the upper layer. Then we spread another third. Again wrap the middle layer of dough. Once again, the filling and the top are the edges of the lower layer. Lubricate with a mixture of eggs and yogurt. We bake it.
With chicken
Many people like the classic Turkish snails rolled up by a snail. Chicken recipe allows you to give the cake this form. This meat is a little dry, and the tubes will not spill. Cooking stuffed boiled chicken and parsley. Puff pastry cut into long narrow strips. We spread the filling in the middle. We pinch the dough. Sausages are rolled up with a snail in a baking dish, covered with baking paper. The oven should be well preheated to two hundred degrees. Bake for about half an hour. Turn off the oven and put on the snail a few small pieces of butter.
Toppings Recipes
What not to put in the birch! And spinach (both solo and with boiled chopped eggs), and minced meat, and leeks, and potatoes. As for the shape of the pie, here too we observe diversity. There is a puff-berek - crescent-shaped pies. Small portions of snails, cigars, and pizzas are also prepared. But popular among tourists is still the classic Turkish burek with cheese. The recipe for its filling is simple. Knead cheese with chopped herbs (dill, parsley). And how do you like this filling recipe? We mix equally white and yellow cheeses (feta and, for example, Dutch) - two hundred grams. Add finely chopped dill and green onions. Squeeze two garlic cloves. To make the mass a little viscous, add sour cream or yogurt.