Selam everybody....Merhaba from Turkey...
Most of the time, the word "börek" is accompanied in Turkish by a descriptive word referring to the shape, ingredients of the pastry, for the cooking methods or for or a specific region where it is typically prepared.
In Turkey, we know many variety of börek depends it filling and how to make it.
Su böreği or 'water börek' is one of the most common types. Layers of dough are boiled briefly in large pans, then a mixture of feta cheese, parsley and oil is scattered between the layers. The whole thing is brushed with butter and laid in a masonry oven to cook.
Sigara böreği 'cigarette börek' or kalem böreği 'pen börek', a smaller, cylindrical variety is often filled with feta cheese, potato, parsley and sometimes with minced meat or sausage. A variety of vegetables, herbs and spices are used in böreks, such as spinach, nettle, leek, and courgette, and usually ground black pepper. The name kalem böreği was adopted in September 2011 by some Turkish pastry organizations in order to avoid alluding to smoking.
Paçanga böreği, is a traditional Sephardic Jewish specialty of Istanbul filled with pastırma or kaşar, and julienned green peppers fried in olive oil and eaten as ameze.
Saray böreği 'palace börek' is a layered börek where fresh butter is rolled between each of the dough sheets.
Talaş böreği or Nemse böreği 'sawdust' or 'Austrian' börek, is a small square börek mostly filled with lamb cubes and green peas, that has starchier yufka sheets, making it puffy and crispy.
Kol böreği 'arm börek' is prepared in long rolls, either rounded or lined, and filled with either minced meat, feta cheese, spinach or potato and baked at a low temperature.
Sarıyer böreği is a smaller and a little fattier version of the "Kol böreği", named after Sarıyer, a district of Istanbul
Gül böreği 'rose börek', also known as Yuvarlak böreği 'round or spiral börek' are rolled into small spirals and have a spicier filling than other börek.
Çiğ börek or Çibörek 'raw börek' is a half-round shaped börek, filled with raw minced meat and fried in oil on the concave side of the sac, very popular in places with a thriving Tatar community, such as Eskişehir, Polatlı and Konya.
Töbörek is another Tatar variety, similar to a çiğ börek, but baked either on the convex side of the sac, or in a masonry oven instead of being fried in oil.
Laz böreği, a specialty of the Rize region, is a sweet version, filled with muhallebi (Ottoman-style milk pudding or custard) and served sprinkled with powdered sugar. It similar with Greek Bougatsa.
Kürt Böreği is similar to Laz böreği, without the custard filling. It is also called sade (plain) börek and served with fine powdered sugar.
And my post today is one of common börek people make here, Spinach börek or Ispanaklı börek. Most of time I use cheese or peynir (turk) to mix with spinach as filling. But if you want to skip the cheese, feel free to double your spinach for the filling. And here my recipe for Ispanaklı peynirli börek.
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