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Börek masterclass
1.       Roswitha
4132 posts
 28 Oct 2008 Tue 06:10 pm

puf böreði ve  SOÐANLI BÖREK

for all who like Turkish cooking including me


Basic dough made with butter or margarine (specially chosen for making börek, a hard white margarine) resembles puff pastry. This can be used for making börek with a range of fillings such as Türk böreði, which is filled with minced lamb flavored with cumin, parsley, pine nuts and currants.

Dough for puf böreði consists of a paste made from flour, yoghurt, salt, lemon juice, fat and water. After it is rolled out to a large round, softened butter or margarine is spread over the paste, and it is cut into nine wedges that are then folded on top of each other. This dough is a crude flaky pastry.

Dough for making kol böreði consists of flour, salt, water and sometimes egg. The preparation differs significantly from other böreks as the fat is worked while the dough is flicked on a greased surface. No rolling pin is used. The pastry is rolled out in a way that is similar to strudel pastry. The classic fillings include lor (ricotta-style) cheese, minced meat, spinach or mashed, lightly spiced potato.

The dough for making mantý (Turkish ravioli) consists of flour, salt, milk or water and sometimes an egg. Mantý is not a type of börek, but a version of yufka is used to make it.

Katmer is another layered pastry which consists of fat spread over a number of rolled out pieces of dough. It is a simpler version than other pastries, is cooked on a griddle, and can be eaten alone, with tea or as an accompaniment to other foods.







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