Börek (Turkish pronunciation: [bøˈɾek]; also burek and other variants) is a family of baked filled pastries made of a thin flaky dough known as phyllo (or yufka), found in the cuisines of the former Ottoman Empire. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the börek is often sprinkled with sesame seeds.
Here in Turkey we have many kind of börek with many filling or shape variations. Also each region has it own typical börek. You can check my börek recipe at böreklar category list
I bought some bunch of leek from farmer market a day before, so today I make another Pırasa Böreğı or Turkish Leek Pastry börek. Pırasa means leek in Turkish. It's a börek filled with chopped leek. Different from my previous leek borek, I make this börek with sauce or in Turkish we call it terbiye.
This sauce makes börek soft so gives such a chewy texture on phyllo sheet, just like my husband's prefer.
Making this börek is very easy than you think. Just prepare your yufka phyllo sheets, brush it with the sauce, sprinkle with filling, roll then slide to oven. That's it.
Serve this börek with salad and ayran drink. Mostly I serve with light soup or çorba as entree.
If you want to experience Mediterranean- middle east cuisine, start with this simple Pırasa Böreğı, you are going to love it!
Pırasa Böreğı recipe
- ±1 kg phyllo pastry sheet (5~6 sheets)
- ±500 g leek
- 1 tsp salt or to taste
- ½ tsp pepper powder or to taste
- 2 tbsp olive oil
- black and white sesame seeds for sprinkle
- 1 large egg
- ± 300 ml milk
- 2~3 tbsp thick yogurt
- ± 4 tbsp olive oil
- dash salt and powdered pepper
How to make Pırasa Böreğı
1) Halved leek lengthwise and roughly chopped. Wash your chopped leek in big bowl with many amount of water few times to remove all dirt. Drain it well from excess water. Add salt, pepper and olive oil to the leek and toss to combine.
2) Lightly brush one 30 cm round pan with margarine/ butter/ oil. Pre heat oven at 180°C (160°C fan force). Working one phyllo sheet at a time. Take one round yufka phyllo sheet, lightly brush with sauce mixture, then fold it half (see pict above), again lightly brush with the sauce. Scatter leek filling as even as you can (I use about 2 or 3 tbsp for each layer).
3) Fold phyllo sheet start from larger side. Roll it into long log shape such picture above. Then from that log, roll into coil and place in the middle of pan.
4) Do same method to other phyllo sheets and make bigger coil outside from 1st small coil. To make bigger coil; hide one side of log under previous coil (see picture #2) then roll the log around previous coil to make bigger coil. Hide end part under coil like picture #3.
Do same thing until you finish all phyllo sheet and filling.
Brush the surface with remaining sauce, sprinkle with black and white sesame seed.
5) Bake in the oven until it golden brown. It took me about 45 minutes. Recognize your own oven, different oven may require different time for cooking. Remove from oven and immediately cover with large kitchen towel to keep it soft.
Serve warm or room temperature.