Turkish Borek with Three Fillings
This is Turkish borek with a stretchy, crisp dough made from flour, water, salt, ghee, and oil. It is filled with three fillings: seasoned spinach, potatoes with garlic and paprika, and white cheese with parsley, nigella seeds, and sesame seeds. The dough is rolled out by hand, wrapped around the fillings, then baked in a 190°C oven for 20 to 25 minutes until browned and served hot.
A Turkish-style borek made with dough and three different fillings.
Like a savory stuffed pastry or rolled pie.
Keep the dough thin and seal the fillings well before baking.
Ingredients
- 5 cups All-purpose flour
- 2 cups Warm water
- 1/2 tsp Salt
- 150 g Ghee
- 1 tea cup Vegetable oil
- 1 Medium onion
- 500 g Spinach
- 1 tsp Salt
- 1 tsp Cumin
- 1.5 tsp Dried coriander
- 1.5 tsp Dried pepper
- 1.5 tsp Sumac
- 1/2 cup Olive oil
- 500 g Potatoes
- 3 cloves Garlic
- 1/2 tsp Cumin
- 1 tsp Paprika
- 1/4 cup Olive oil
- 250 g White cheese
- 1/2 cup Parsley
- 1 tsp Nigella seeds
- 1 tsp Sesame seeds
Instructions
- In a mixing bowl, combine 5 cups of flour with 1/2 teaspoon of salt.
- In the mixing bowl, add the first cup of warm water to the flour and salt, then mix with a spoon or knife.
- In the mixing bowl, gradually add the second cup of warm water until a soft, non-sticky dough forms.
- On a work surface, knead the dough until smooth and cohesive.
- In a small bowl, melt 150 g of ghee with 1 tea cup of vegetable oil without overheating.
- On the work surface, divide the dough into 4 equal portions.
- On a plate or in a bowl, brush each piece of dough with the ghee and vegetable oil mixture.
- On a plate or in a bowl, stack the dough layers on top of one another, brushing each layer with the mixture.
- On a plate or in a bowl, cover the dough with plastic wrap and leave it to rest for 1 to 12 hours.
- In a frying pan, heat 1/2 cup of olive oil with 1 finely chopped medium onion over low heat until softened.
- In the frying pan, add 500 g of finely chopped, well-washed spinach and toss it lightly.
- In the frying pan, add the salt, cumin, dried coriander, dried pepper, and sumac, and stir the mixture without fully cooking the spinach.
- In another frying pan, heat the olive oil with 3 finely chopped garlic cloves until fragrant.
- In the other frying pan, add the boiled potatoes, cut into small cubes or mashed.
- In the other frying pan, add the salt, cumin, and paprika, and stir the potatoes with the garlic.
- In a bowl, mash the white cheese with a fork.
- In the bowl, add the chopped parsley, nigella seeds, and sesame seeds, and mix the filling.
- In the oven, preheat the oven to 190°C with top and bottom heat and the fan on.
- On the work surface, brush the table with the ghee and vegetable oil mixture.
- On the work surface, stretch out one piece of dough with your hands until it is very thin.
- On the work surface, fold the dough into one layer, then trim the excess.
- On the work surface, place a portion of filling inside the dough, then brush the dough with the ghee and vegetable oil mixture before rolling.
- On the work surface, roll the dough around the filling and seal the edges, removing any excess.
- In a baking tray, brush the tray with the ghee and vegetable oil mixture.
- In the baking tray, place the shaped borek piece in the center of the tray.
- On the work surface, repeat the rolling out, filling, and rolling process with the remaining pieces.
- In the baking tray, brush the top with the ghee and vegetable oil mixture before baking.
- In the oven, bake the borek at 190°C for 20 to 25 minutes, watching until browned.
- Remove the borek from the oven and serve hot.