Public Recipe

    Hand-Rolled Crispy Börek (El Açması Çıtır Börek)

    Turkish

    Turkish

    Ingredients

    • 1 cup warm water (ılık su) (dough liquid)
    • 1 tea glass warm milk (ılık süt) (dough liquid)
    • 0.5 tea glass vegetable oil (sıvı yağ) (dough fat)
    • 3 tbsp vinegar (sirke) (dough softener)
    • 1 tsp yeast (maya) (leavening agent)
    • 1 egg white (yumurta akı) — reserve yolk for topping (dough binder)
    • 1 tbsp sugar (şeker) (dough sweetener)
    • 1 tbsp salt (tuz) (seasoning)
    • 5 cup flour (un) — should result in a soft dough (dough structure)
    • cheese (peynir) (filling)
    • 200 g butter or margarine (tereyağı veya margarin) (spreading fat)
    • 1 tea glass vegetable oil (sıvı yağ) (spreading fat)
    • egg yolk (yumurta sarısı) (egg wash)

    Mise en Place

    0/5

    Process

    1

    prepare dough

    1. 1.Combine all dough ingredients and knead into a medium-soft dough.
    2. 2.Cover the dough and let it ferment/rise for 14 minutes.
    3. 3.Divide the fermented dough into 12 equal balls (beze).
    2

    shape and fill

    1. 1.Roll out each dough ball with a rolling pin as thin as possible.
    2. 2.Brush the prepared oil mixture evenly over the entire surface of the dough.
    3. 3.Fold the dough as specified and let it rest for another 10 minutes.
    4. 4.Roll out the rested dough pieces lengthwise into a rectangular shape using a rolling pin.
    5. 5.Place the filling along one edge of the dough and roll it up into a log shape.
    3

    bake borek

    1. 1.Arrange the prepared börek rolls side by side on a greased baking tray.
    2. 2.Slice the börek into pieces of your desired size.
    3. 3.Brush the reserved egg yolk over the top.
    4. 4.Bake in a preheated oven at 190°C for 35-40 minutes, or until the top is golden brown.

    Plating

    • Serve hot.

    Sensory Checks

    Texture

    The dough being medium-soft is important for the final texture of the börek.

    Texture

    Folding and resting the dough as specified ensures a crispy texture.

    Color

    Bake until the top is a deep golden color.

    Common Errors

    • ⚠ If the dough is too hard or too soft, it becomes difficult to work with and negatively affects the texture of the börek.
    • ⚠ Not resting the dough sufficiently may prevent the börek from rising properly.
    • ⚠ Uneven distribution of the filling prevents getting the same flavor in every bite.

    Notes

    • Enjoy your meal! (Afiyet olsun!)

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 95%

    Flagged:

    • The exact type of cheese is not specified.
    • The exact amount of egg yolk for the wash is not specified.
    • The exact amount of filling is not specified.

    Techniques in this recipe

    Lineage

    This recipe comes from