My first attempt at cooking something Turkish, this is a version of Borek concocted on the hob, a blessing for those like me who are lacking in the oven department. The original recipe was posted on the page of the facebook group Ex-pats Cooks Corner Turkey, a fantastic group offering a wealth of food related information and recipes, a useful resource for the ex-pat who when food shopping, only comes back with chicken and tomato paste.
Borek is one of my favourite dishes out here and I am delighted to know that I can cook a delicious version on my hob in about half an hour. Crispy on the outside and soft on the inside, its like a magical, hob conjured pie. And who doesn’t love a pie.
The magic of this, as with any pie, is that you can fill it with whatever you want. I shall endeavour to create my own yufka pastry in the near future so those outside of Turkey can re-create the wonderfullness that is the Stove Top Borek.
Stove Top Borek
Yufka (pack of)
Spinach (bunch of)
Baynaz Peynir or White Cheese
Isot Bieber (Black chilli flakes, like their red cousins but with a deeper smokey flavour).
Place Yufka in pan so theres bits coming out over the edges. Place another two layers just to cover the bottom of the pan.
Wet with a mixture of oil and milk (one part oil one part milk about 100ml of each). Add half of your filling. Cover with another two layers of pastry. Wet with milk mixture. Cover with rest of topping.
Close the bits coming out over the edges (bring them together). Turn heat on low. Cover. Cook for around 15 minutes. Flip. Cook for another 15 minutes. Serve.
Doesn’t look anything like the shop bought version but is just as, if not more delicious.