Recipe

Turkish Turnovers- Borekas Recipe

	Midgelet / All my dishes 8 months, 2 weeks ago Sometimes known as pastilles, borekas come from the Turkish Sephardic tradition. These turnovers make an enticing appetizer or delicious side dish, and can be stored in the freezer before baking. Prep:20m Cook:30m Servings:30	Midgelet
	turkish turnovers borekas filled pastries spinach onions potatoes sephardic pastilles appetizers

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Ingredients

2 1/2 cups flour

1 stick butter (1/2 cup)

1/2 cup oil

1 tsp lemon juice

5 tbsp ice water

1 egg

5 tbsp ice water

1 egg

1 tbsp water

Dash sesame seeds

3 tbsp olive oil

1 medium yellow onion, chopped

10 oz. spinach, frozen, thawed and squeezed

2 eggs, lightly beaten

1/2 cup mashed potatoes

1/4 cup parsley, chopped

1/4 tsp salt

Directions

Put the 2-1/2 cups flour in a large bowl and make a well in the center.

Place 1 stick of butter and 1/2 cup vegetable oil in the well and, using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.

Stir the lemon juice (or vinegar) into the ice water.

Sprinkle the water, 1 tablespoon at a time, over a section of the flour. Gently mix with a fork to moisten.

Push the moistened section aside and continue adding enough water to make a soft dough that just holds together.

The dough should not be wet or crumbly.

Place the dough on a lightly floured surface and knead briefly with the heel of your hand.

Form into a ball, flatten slightly, cover with plastic wrap and refrigerate for several hours or overnight. (Dough can also be frozen.)

When ready to make the Borekas, let the dough stand at room temperature until workable before rolling.

Preheat oven to 375 degrees Fahrenheit.

On lightly floured surface, roll out the dough and cut into 3-inch rounds (or can make them larger), about 1/8-inch thick.

Place a heaping teaspoon of the filling in the center of each round. Fold the dough in half over the filling to form a half-moon and press the rounded edge with the tines of a fork to seal.

(They can be prepared to this point and frozen.

Do not defrost for baking, just increase the baking time by about 10 minutes.)

Place the borekas on a baking sheet.

Beat 1 egg with 1 tablespoon water.

Brush the tops of the borekas with the egg wash.

Sprinkle with sesame seeds.

Bake until golden brown, about 30 minutes.

Serve warm.

Sephardic Spinach Filling:

Heat the 3 tablespoons olive oil in a large skillet over medium heat.

Add the onion and saute until soft and translucent, 5-10 minutes.

Either add the spinach, 2 eggs, mashed potatoes, parsley and 1/2 teaspoon salt to the pan and cook them

OR put everything in the food processor and pulse it twice, without further cooking.

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Comments

puddlewonderful 8 months, 2 weeks ago said:
Wow...great.

momo_55grandma 8 months, 2 weeks ago said:
Another great posted recipe thanks high5

joe1155 8 months, 2 weeks ago said:
I love borek.

aussie_meat_pie 8 months, 2 weeks ago said:
Thanks for the recipe I love burek too well we call this pita :)

ttaaccoo 8 months, 1 week ago said:
Wow! I have been trying to find this recipe for a few yrs. I used to order it at a restaurant in Sebastopol. the filling was spinach and onion. Whole grain flour was used I believe.

Thanks Midgelet!! 5555

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