Adam adama gerek olur, iki serçeden börek olur diye atasözümüz bile varmış. 🙂
One of the basics of Turkish kitchen is börek, and it is still present in various kitchens from North Africa to the Balkans where The Ottomans reigned. Each region and sometimes each household has a börek of its own. The recipe I am sharing is a simple börek that comes from my "Mom&Dad Home" and with my touch during the years became of "Our Home".
ingredients
- 500 grams feta or ricotta or a cheese of you choose
- 3 tbsp parsley, shred
- 500 ml milk
- 1 egg
- 2 tbsp mineral water
- 2 tbsp extra-virgin olive oil
- 4 sheets of phyllo dough
preparation
- Crumble the cheese, add parsley and mix. Eyeball into 5 equal portions.
- Whisk milk, egg, mineral water and olive oil in a large bowl.
- Pour 2-3 tbsp of liquid into a baking pan (mine is 12x12 in - 30x30 cm). Layer the first phyllo sheet in the pan that the sides overhang.
- Divide rest of the sheets in half.
- Dunk one half sheet in liquid quickly and layer on the first sheet. Sprinkle 1/5th of the cheese mix. Pour 2-3 tbsp liquid.
- Repeat with 4 more half sheets.
- Dunk the last half sheet in liquid quickly and put on. Fold in the overhang of the 1st sheet. Pour the remaining liquid over the prepped layers. Let it rest 45 min-1 hour.
- Bake in a preheated 355°F (180°C) oven 50min-1 hour til puffed up and golden brown. Remove from oven, rest for 5 min before slicing.
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
EN 
TR