Hamur İşleri
Homemade Sandwich Loaf (Ev Yapımı Tost Ekmeği)
A tin is essential; a loaf shaped by hand will not make toast. A lidded tin gives the flat top.
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Burger Buns (Hamburger Ekmeği)
Potato gives the softness, egg the shine and sesame the look. All three are thought to be skippable.
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Puffed Cheese Pastries (Puf Böreği)
Dough that meets hot oil puffs in a second. If the oil is not hot enough it does not puff, it soaks up oil.
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Savoury Loaf Cake (Tuzlu Kek)
Olives, cheese, pepper. One bowl, one tin, forty minutes.
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Cinnamon Crescents (Ay Çöreği)
Leavened dough, a buttery cinnamon filling, a crescent shape. There are three waits and all three are needed.
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Erzurum Kete
A toasted flour filling in a layered dough. Wrap it before the filling cools and the dough goes wet and the…
Hamur İşleri
Poğaça with Mince (Kıymalı Poğaça)
Unless the mince is cooked down and cooled, the dough gets wet and the base of the poğaça stays doughy.
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Cheese Börek Rolls (Peynirli Kol Böreği)
A practical börek made with shop bought yufka, rolled up and laid in a tray. Crisp outside, cheese inside…
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Triangle Pastries (Muska Böreği)
Strips of pastry folded into triangles, like an amulet. Same filling as sigara böreği, a different fold.
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Cheese Rolls (Sigara Böreği)
Filling goes onto triangles of pastry and they are rolled tightly. Sealing the end with flour paste stops…
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Layered Cheese Pastry (Su Böreği)
Boiling the sheets one by one is the whole job. It takes work, and no other börek has this texture.
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Spinach Börek (Ispanaklı Börek)
Squeezing the spinach thoroughly dry is essential. A wet filling leaves the pastry doughy.
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Pastırma and Cheese Rolls (Paçanga Böreği)
Pastırma, cheese and pepper rolled in pastry. The çemen crust on the pastırma carries all the flavour.
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Puff Pastry Meat Parcels (Talaş Böreği)
Diced lamb inside puff pastry. Keeping the pastry cold is what makes the layers open.
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Rolled Pastry Tray (Kiremit Böreği)
Rolls of pastry laid side by side in the tray like roof tiles. Sauce is poured over and it is baked.
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Tray Börek with Mince (Kıymalı Tepsi Böreği)
Built and in the oven in half an hour with ready-made pastry. The amount of sauce is what keeps it from…
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Potato Börek (Patatesli Börek)
The cheapest and best loved filling. Crushing the potato roughly rather than mashing it keeps the texture.
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Carrot Börek (Havuçlu Börek)
Grated carrot turns sweet as it cooks in butter. White cheese balances it.
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Fried Meat Pastries (Çiğ Börek)
The mince goes in raw and cooks while the pastry fries. Rolling the dough thin is what makes that possible.
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Rose Börek (Gül Böreği)
Strips of pastry rolled and coiled into a spiral, laid in the tray like a rose. The look is half the point.
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Potato Poğaça (Patatesli Poğaça)
Boiled potato in the filling makes them filling. Without spice they taste of nothing.
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Cheese Poğaça (Peynirli Poğaça)
The secret to them staying soft is yoghurt. They do not harden even the next day.
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Coiled Börek with Mince (Kıymalı Kol Böreği)
Rolls of pastry coiled into a spiral in the tray. Same technique as the cheese version, different filling.
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Açma
The layers in the dough come from brushing it with fat and rolling it. Two provings are essential.