Recipe

Turnovers From Turkey - Borekas Recipe

	Chacha / All my dishes 6 months, 1 week ago These are sometimes called pastilles, borekas come from the Turkish Sephardic tradition. These turnovers make a wonderful appetizer or delicious side dish, and can be stored in the freezer before baking. Borekas, or burek, are a traditional (and yummy!) Turkish Jewish dish.... More Prep:60m Cook:30m Servings:30	Chacha
	appetizer

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Fans

california

juels

jolielives

chefelaine

Ingredients

2-1/2 cups flour

1 stick butter or 1/2 cup - cold

1/2 cup oil

1 tsp. lemon juice or vinegar

5 Tbsp. ice water

1 egg

5 Tbsp. ice water

1 egg

1 Tbsp. water

Dash sesame seeds(optional)

3 Tbsp. olive oil

1 medium yellow or cooking onion, finely chopped

10 oz. spinach, frozen, thawed and squeezed

2 eggs, lightly beaten

1/2 to 3/4 cup mashed potatoes

1/4 cup parsley, chopped

1/2 tsp. salt

Directions

Put the 2-1/2 cups flour in a large bowl and make a well in the middle. 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.(optional)

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.

Makes 30 small borekas

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Comments

ttaaccoo 6 months, 1 week ago said:
These sound so GOOD! I loved the ones I used to order in my former life. and there was a sour background taste--your vinegar/spinach I bet.

Which way do you do the filling, saute or FP?

thank you very much. Can't wait to try!!

californiacook 6 months, 1 week ago said:
Sounds delish! I pick up boreks (sp) from an Armenian bakery/pizzaria... and they are so good. They have cheese, meat or spinach fillings, but none with potatoes & spinach. Thank you for sharing your recipe.

californiacook 6 months, 1 week ago said:

lovebreezy 6 months, 1 week ago said:
I just love it when the history of a dish is given. Thank you.

juels 6 months, 1 week ago said:
Love the potato/ spinach filling here! These sound sooo yummy!

chefelaine 1 month, 3 weeks ago said:
Sounds wonderful! FIVE, FIVE, FIVE! :+D

jolielives 1 month, 2 weeks ago said:
With winter fast approaching, this is one of those Perfect Recipes to have Bookmarked & make.
Thank you Chacha.
Jo & Lee

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