TURKISH PASTRIES (Börekler)
or what you might call Turkish pastry, must be a very ancient food. A delicious
one for us Turks, for we have a huge variety of making a borek dish and one that
is almost everybody's favorite. Turks will talk for hours about the merits of
a borek they once had at somebody's house, as they will of the water they drank
out of some well-known spring. Boreks were also passionately described and praised
for their lightness, achievements of layers and how it dissolved on your tongue.
are layered, baked boreks. There are fried boreks that have different names depending
on the filling used. Here I am only mentioning the fillings of fried greens and
cheeses, but boreks are also filled with ground meat and meat cut into small pieces
and richly flavoured with herbs and spices.
are everyday dishes as well as feast-day favorites. They are eaten hot or cold,
as on picnics, and the pastry is also used to cover a rice or meat dish before
such dishes are placed in the oven.
layered borek means that the dough is rolled out with a long 1/2 inch wooden rolling
pin and then spread out on a metal or oven-proof glass tray with milk and melted
butter generously spooned in between layers. In the old days every borek was made
from starch in this way, but nowadays what I would call 'sheet dough' is available
commercially, so that preparing a borek dish no longer reguires a great deal of
skill. (Filo dough sold frozen in the U.S. is a fairly good substitute). However,
some skill and a certain amount of time is needed if a person is truly desirous
of presenting a gourmet dish.
are a very satisfying and pleasing dish that are a meal in themselves hence also