Kıymalı Börek (Turkish Minced Meat Filling Phyllo Pastry). Recipe with video.

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Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

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Most of the time, the word "börek" is accompanied in Turkish by a descriptive word referring to the shape, ingredients of the pastry, the cooking methods, or for or a specific region where it is typically prepared.

In Turkey, we know many varieties of börek depends it filling and how to make it. 

Su böreği  literally means 'water börek' is one of the most common types. Layers of dough are boiled briefly in hot water, 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 (we call it taş fırını) to cook.

For example we have Gül böreği  or 'rose börek', also known as Yuvarlak böreği  or 'round or spiral börek' in English, which are rolled into small spirals.

Çiğ börek or Çibörek or '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.

You can check the recipe here.

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Laz böreği / Turkish Custard Pastry Dessert

Merhaba From Türkiye 👋

First, I'd like to thank you for visiting my blog. Please come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweet you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

‘Börek’ is usually savory, filled with meat or cheese or even vegetables.
But my today post is one of Turkish dessert called ‘Laz böreği’ (LAHZ’ buer-EY’-ee).
İt’s not savory borek that commonly known.

İt's a sweet dessert, made from layers of phyllo dough ( Türk; baklavalık yufka) and a filled with delish creamy vanilla custard.
The best way to describe ‘Laz böreği’ is like baklava filled with rich vanilla custard instead of pistachio or nuts.


‘Laz’ is the nickname in Turkish given to people from Black sea region - where this dessert comes from

What makes this dessert really unique is its secret ingredient – black pepper! ‘Laz böreği’ made the traditional way, has generous amounts of black pepper added to the custard.
But for my version İ added small pinch of nutmeg powder also to give richness to the custard, you can skip that or try my version.

The recipe is for 30 x 40 cm baking tray, fit with baklava phyllo size. But İf you have a small family member you can half the recipe and cut phyllo in half. So you will need a 15 x 20 cm baking tray.
This dessert best consume while still fresh and crunchy so you don't want too many leftover.

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#Baklava. Resep authentic yang mudah dan lezat, selezat oleh-oleh dari Turki.

For recipe in English, please visit this link

Salam hangat..... Merhaba dari Turki.

Sebelum scrool down kebawah buat intip resepnya, saya mau kasih tahu kalau postingan ini saya sertakan dalam Indonesian Food Blogger event challenge bulan Mei dengan thema "Middle East". Kalau kalian foodie dan suka masak juga, cepetan klik link nya disini buat baca ketentuan dan cara ikutannya. Ayo... ditunggu sampai akhir Mei ini lho (^,^)

I was so exciting dengan tema Idfb bulan ini sebab daily I cook Turkish food! Makanan dan kebudayaan Turki sangat kental dengan pengaruh Timur Tengah, terutama di daerah South east. Karena wilayah geografi Turki yang berbatasan dengan beberapa wilayah bekas Uni Soviyet (north east), Timur tengah (south east) dan Eropah (bagian barat), menjadikan Turki sebagai negara yang unik baik dari segi kebudayaan dan cuisine nya. Banyak sekali hal yang bisa digali dan diketahui dari negara asal suami saya ini.

Awalnya saya ingin menampilkan cuisine dari negara tetangga middle east yang lain yang juga sangat mendunia kelezatannya. I like Moroccan Lamb yang dimasak dalam tagine. Atau Chicken Mandi dari negara Yaman yang sudah saya bikin sebelumnya. Atau saya ingin sertakan Palestenian Musakhan, bahkan famous Hawawshi dari Mesir...ppffff.... 
Semua masakan middle east are rich! seperti kaya-nya masakan Nusantara kita. We should digging deeper to their history... so you'll find keanekaragaman makanan mereka.

Sedikit gambaran wilayah Turki yang "unik"

Tapi setelah memilah milih dan buka-buka file buat bikin apa, finally saya pilih ..taarrraaa.. Baklava! Why baklava?

Siapa yang nggak kenal Baklava? Kenalan dulu yuk buat yang belum pernah dengar ..... hehehe...😄  Sebab baklava ini termasuk dalam top famous dessert around the world lho. Baca link nya disini, disini dan disini juga. Jadi hampir semua orang sudah familiar, pernah mencicipi atau ingin mencicipi baklava ini. 
Oleh karena 'pesona' baklava yang sudah terkenal selevel Angelia Jolie.. (hahahaha...apa'an sih?!) maka saya pengen tampilkan baklava ini di even Idfb kali ini.

Definisi baklava sendiri adalah sejenis pastry manis yang terbuat dari berlapis lapis lembaran pastry phyllo yang tipis dengan taburan -umumnya walnut dan/ atau pistasio, hazelnut atau almond diantara beberapa lapisannya. Dan direndam dalam sirup gula yang kental atau madu. Ada juga jenis lain yang disiram susu (sütlü nuriye baklava).

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Turkish Leek Pastry Borek (step by step pictures) / Pırasa Böreği

Resep dalm Bhs Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

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 bunchs 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 an entree.

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Ispanaklı peynirli börek / Spinach with cheese phyllo pastry

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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Bülbül Yuvası Tatlısı / Turkish baklava: Nightingale's Nest sweet pastry

Selam.......Merhaba from Turkey everybody....

Bülbül Yuvası Tatlısı or nightingale's nest, from its name I think you already can figure it out why this dessert looks like that. When I search around the net to find the recipe I found many versions of this nightingale's nest. Some make from the dough (similar to shortbread) while some make from phyllo pastry.

And since I'm a big fan of baklava, I choose to make this dessert from phyllo dough. Besides it's easy and practical, I love the sweet yet crunchiness of thin phyllo sheet melting in my mouth.

Serve it with a generous sprinkle of pistachio I'll assure you this is going to be the best dessert in your chill days and a great companion for your coffee time.

For making this Bülbül Yuvası Tatlısı you need thin rolling pin (in turkish language we call it oklava). The diameter about 5 mm (thinnest one- I use this). You can use any kind similar e.g straw or chop stick, just make sure it's long enough to roll phyllo sheet (at least 5 cm longer than your shorter side of phyllo sheet).
The thinner your rolling pin, the smaller log/ coil you'll get.

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Tavada Böreği / Borek pastry in pan

"Start your day with good breakfast"

Selam everybody... Merhaba from Turkey....

Are you a mom who always wandering around the web or cookbooks looking for rich, quick and healthy breakfast variety everyday? 
With a growing kid around the house, no wonder if you are in situation like that. Especially my kid is "no same meal in a raw" type... You know what I mean?

Different from my husband, he likes to have egg almost everyday for is breakfast, no matter just boiled egg, omelet, with sücük (Turkish spicy sausage).... just egg enough for him.

And this tavada böreği (borek pastry cook on pan) is now become my new list for quick breakfast idea. It's easy and fast to prepare yet freshly yummy. 
As other typical turkish börek you can vary the filling with anything you like such as, potato, spinach, any kind of cheese or even minced meat.

But for easy and quick version I just use cheese and filling, optionally you can add chopped parsley as well.

Serve 4~6 portion.

Ingredients:

• 3 phyllo sheets (for börek pastry)
• 300 ml milk
• 2 Tbsp yoghurt
• 1 large egg
• 100 ml sunflower oil
• 100 gr butter, melted
• salt and pepper to taste
• Crumbled cheese, either ricotta or white cheese
• margarine/ butter for brush the pan

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Turkish Baklava easy Recipe

Resep dalam bhs Indonesia bisa dilihat di sini

Selam...Merhaba from Turkey everyone.....

Sacrife feast has just finished few days ago... It was happy holiday for me and family. Just like in Ramadhan bayram (Eid al-fitr) as tradition, we visited families and relatives and some close friends.... Ate a lot of baklava and chocolate candies! :)
Yes, in Turkey baklava is served traditionally during major Islamic feast like Eid al-fitr or Eid al-adha together with turkish delight, chocolate and candies.

Baklava is a rich sweet pastry made of many layers of phyllo dough filled with finely chopped nuts between a few layers soaked in thick sugar syrup (or honey)
Every people in the Middle East, Eastern Mediterranean, Balkans, and Caucasia; Turks, Arabs, Jews, Greeks, Armenians, and Bulgarians introduce baklava as their national dessert. When we consider that all of these regions once belonged to the Ottoman Empire, it is possible to think of Baklava as an Ottoman dessert.

Well, I won't talk about baklava history... it could be such long long writing and we must read many valid sources you can googling or go to local library. I need rest and you need recipe, right? (^,^)

For Kurban bayram (eid al-adha) last week beside I made this cevizli baklava (baklava with walnut filling) I also made Şöbiyet baklava. Both turned to be great bayram's treats (^,^)

Here I will share my easy recipe on how to make baklava at home. Why I call it easy? cause I use ready bought phyllo dough for baklava. Some people (including my mother in law) still made their own yufka, but for me, rolling the dough into such a veerrryyyy thin and looks transparent is not my skill (YET) ^,^

Indeed.. homemade baklava mostly have slightly thicker layers than store bought baklava in patisseries..it's all about "ROLLING" the dough..hehehehe..

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Apple Strudel recipe from phyllo sheet

İ love apple.. specially green one..there's sour a bit sweet in it. Back few years ago.. İ remember İ ate green apple almost everyday before İ eat anything in my breakfast time. That's why there was always apples stock in my fridge. Nowadays İ still love to eat apple but if it's not season you hardly find any apple here... there is, but with triple or four time more expensive than when it's season.

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Gözleme

Gözleme is a savoury traditional Turkish hand made and hand rolled pastry. Fresh pastry is rolled out, filled and sealed, then cooked over a griddle. The name derives from the Turkish word göz meaning eye. Traditionally, this is done on a sac.

Gözleme varieties include:

• Spinach and Feta Cheese
• Spinach and Feta and Minced meat
• Spinach and Feta and Egg
• Seafood
• Egg
• Minced Meat
• Cheese
• Potatoes
• Mushroom
• Lavaş cheese

The unique of this meal can be eaten anytime, anywhere. Sometimes some people like it as a snack or just a brunch with hot tea. Among those variety, today I made combination of feta cheese and parsley. You might try other filling variation to get different taste of this gözleme

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Sigara börek.. (Fried Pastry with feta cheese)

This Fried Pastry, I guarantee you'll gonna love it ! It's easy and quick to make, light meal in any occasion. With hot tea or coffee as side dish I think you will have great time with it.

myhomediaryinturkey.blogspot.com

Ingredients and how to make:

 Several sheets of phyllo dough.
 Crumble Feta cheese.
 Dill or parsley, finely chopped.
 Enough Oil for frying.

Mix feta cheese with chopped dill or celery. If you use plain feta cheese, you can add salt if you like. Set aside.
Prepare the phyllo dough, cut lengthwise (about 10 x 15 cm). If you use round shape phyllo dough (like I did) you can cut it like the illustration below. Cut phyllo dough right in the middle into 2half-circle, then cut into 8 pieces.

Take one sheet of phylo pieces, place feta cheese mixture on the edge of phyllo (wider side-if you use round shape one), fold and roll it to form cigarette like. Heat enough oil, fry till golden red. Serve warm as snack complementary tea or coffee. You Can also serve them as your breakfast menu.

Enjoy.

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Triangle Fried Sausage Pastry (Paçanga Börek)

Crispy and tasty savory pastry is always my favorite. Always suit with my brunch tea or evening coffee. Or any gathering occasion with family and friends. And this fried sausage pastry is now becoming favorite among my friends, neighbors and family. They just love it with hot Turkish tea when they visit. @(^_^)@ 

 I shape this fried pastry with triangle shape, seems pretty and I love it. But if you want to make roll or other shape, it's oke too actually, but triangle shape is just suitable cute for this pastry d(^_^)b

Ingredients and how to make:
- a few sheets of fillo dough. Cut lengthwise about 4 fingers width and 15~20 cm length.
- 250 gr sausage (I use mix beef and chicken sausage). cut into small cubes.
- 2 large green pepper (paprika). Seeded and cut into small cubes.
- 1 large size tomato. Cut into small cubes.
- 2 large size onions. Cut into small cubes.
- 2 ~ 3 cloves garlic. finely grated.
- 4 ~ 5 tablespoons olive oil
- a little salt and pepper to taste.
- Enough Cooking oil for frying.

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Pırasa Böreğı / Turkish Leek pastry And award from my sweet friend

Börek (also burek and other variants) is a family of baked or fried filled pastries made of a thin flaky dough known as yufka (or phyllo). It can be filled with cheese, often feta, sirene or kaşar; minced meat, or vegetables. Probably invented in Anatolia in the early Ottoman period, it became a popular element of Ottoman cuisine.
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.
Börek is very popular in the cuisines of the former Ottoman Empire, including North African cuisine. The Northern Slavic cuisines, historically developed by people living in close contact with the Turkic peoples of Asia and Europe, also feature derivatives of the börek. In Israel, börek is part of Mizrahi, Sephardic, and Palestinian traditions.

Pırasa = means Leeks. This pastry is made from leeks as filling. Combination of savory and lightly sweet taste from the leeks made into good combination for this pastry. No wonder this Pırasa Böreğı become one of favorite Börek here.

Wanna try it also in your kitchen? here things you need to prepare:

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