Thin unleavened dough, 1-2 millimeters thick, in Turkey it is called yufka. It is suitable for preparing all kinds of pies, or börek in Turkish. Preparing such dough is not an easy task. The ingredients for the dough are quite simple, the difficulty is in rolling out this dough to the desired thickness.

The fastest and easiest version of yufka pies is cigar-borek. Ready-made dough is sold in the market already cut into the required sizes for such pies. The yufka is rolled out in the shape of large circles, 65-70 cm in diameter. Such a circle can be cut yourself into triangles, or you can buy a ready-made cut yufka.

Soft cheese is wrapped in these triangles, the tip of the “cigar” is moistened with yolk and closed. These cigars are fried in oil for 2-3 minutes and the crispy cheese pie is ready. There are many other pie options.

A sleeve pie is made from yufka. So, börek: a recipe with photos and recommendations.

The pie filling can be any:

• chopped meat,
• cheese with herbs,
• potato,
• spinach.
• tahini paste.

If the pie is being prepared on a round baking sheet, then place the dough with the filling in a circle, if in a rectangular one, then in a zigzag, in the shape of the letter S.

The sleeve pie with sweet tahini paste has a pleasant nutty taste. Its surface is covered with syrup and baked well until crispy.

For our pie you will need:

• Ready-made yufka dough (or thin lavash).
• 5-6 potatoes.
• Butter (for puree).
• Vegetable oil.
• 2 onions.
• 3 eggs.
• Salt, black pepper,
• Sesame for sprinkling.

Sesame powder adds a special flavor to baked goods.

1. Prepare mashed potatoes. To ensure that the filling is not too dry, make the puree not very dense.

2. Peel the onion, cut into half rings, fry until golden brown.

3. Add onion to the puree, pepper and salt to taste, stir. Leave to cool.

4. Grease a baking sheet with vegetable oil and heat the oven.

5. Cut the dough sheets in half. Place the filling on the edge of the sheet, roll the dough into a tube, carefully roll it in a circle and place it on a baking sheet.

6. Beat the eggs with a whisk. Using a brush, spread the egg mixture over the surface of the pie.

7. Sprinkle the pie with sesame seeds and place in the oven for 25 minutes.

8. Remove the finished pie. To make the crust soft, cover the pie with foil and leave to cool. Once the cake has cooled, it is easier to cut it into portions.

To prepare such a pie, you can use thin pita bread.

Burek (Börek), although more often called burek, is not one dish, but a whole family of dishes in Turkish cuisine. The cuisine of modern Turkey inherited this dish from the traditional cuisine of the Ottoman Empire. The Ottoman Empire spread this dish to all the nations it conquered. By the way, the well-known cheburek çiğ börek (Tatar dish) also has its roots there.
A real Turkish burek is a thinly rolled dough, into which a filling for every taste is then wrapped. There are a great many types of this treat - it can be cooked in the oven, it can be boiled and baked, fried and even cooked on an open grill.
Every Turkish woman should be able to cook a traditional Turkish burek, so all girls should master the art of preparing it before their wedding.
I decided to make a spiral burek. The cooking technology is simple, and the pie turns out very interesting, even in appearance, in my opinion.

Burek with potatoes and onions

To prepare 2 bureks you will need
For the test:
600 g flour
110 g melted butter
half a beaten egg
0.5 teaspoon salt
1 cup boiling water (a little more if needed)
starch for rolling

For filling:
500g potatoes
2-3 onions
Vegetable oil for frying
Salt, pepper, spices

For filling:
3 eggs
1 cup yogurt (or sour cream)
Sesame for decoration

Preparation:
1. Peel and boil the potatoes. Mash the finished potatoes with a fork or a special press.
Chop the onion and fry it in a frying pan until transparent. Mix onions with potatoes, add salt and spices to taste. While the filling is cooling, prepare the dough.
2.For the dough, sift the flour, add salt, butter, egg and water and knead until smooth. If necessary, add a little more water until the dough forms a ball. The dough will be soft and not sticky to your hands. You can do this in a food processor with a yeast dough attachment. Place the dough under cling film and leave for 30 minutes.
3.To prepare the filling, whisk all ingredients.
4.Lubricate the form in which we will bake the burek well with butter or vegetable oil.
5. Divide the dough into 4 parts. Sprinkle the table with starch and roll out the dough into a thin layer (like strudel).
6.Use a brush to brush the rolled out dough with the yoghurt-egg mixture. Now it’s time for the filling, it’ll take longer to describe, I’ll better show you. In general, before preparing the burek, I advise you to watch this video, and specifically how to place the filling and wrap the roll, you can watch from 0:40 minutes.

Place the “sausage” in a spiral in the mold, as shown in the video.
Do the same with the rest of the dough balls. I got 2 frying pans.
7.Pour the yogurt mixture evenly over both cakes. Sprinkle with sesame seeds.
Bake for about 40-45 minutes until golden brown, in an oven preheated to 180C. After baking, while the pie is still hot, cover the pan with foil or a lid and leave for 15 minutes at room temperature until ripe. Eat warm!

Bon appetit and culinary success!

Thanks for the inspiration:
Our own trips to Turkey, as well as

After watching several videos from Youtube, I came to the conclusion that the most difficult thing about making this pie is the dough. Masters from Turkey work wonders, use a lot of oil and simply roll out the dough into the thinnest web! Having assessed my abilities, I decided to make Turkish börek from puff pastry. Using the same butter, I will roll it out into a fairly thin layer and it will work! I hope.

The dough sheets themselves need to be thawed thoroughly for an hour, then grease both the sheets and the rolling pin with sunflower oil. Quite generously.

Roll out in both directions, brushing with oil several times.

In the end we will achieve this result. The dough is elastic, stretches and breaks with difficulty.

The second most important element of the pie is the meat filling. I prepare a universal one, from two types of minced meat: chicken fillet and beef. By the way, this minced meat goes well with lasagna too.

A deep frying pan or wok helps. Add a little sunflower oil to the bottom and fry over low heat for about five minutes. Cut the tomatoes parallel.

Season the minced meat with a mixture of pepper, balsamic sauce and salt and fry for another five minutes.

Add tomatoes and tomato paste. The minced meat will give juice, simmer without a lid until the excess liquid disappears.

Three cheese. It is advisable to choose a type of cheese that stretches and melts. We cut the dill.

The minced meat is almost ready. Add grated cheese and dill to it. Gently mix one last time. The cheese melts and the smell is amazing!

We start assembling the pie by choosing a shape. There is no limit to imagination here; börek can be in the form of a spiral, in the form of a cigar, or in the form of fashionable snacks - rollini. The form must be covered with parchment.

Our pie will be in the form of a spiral, put the filling on the edge of the thin dough and begin to wrap it.

Each turn should be generously greased with melted butter.

We put our first spiral into the mold and do the same with the rest of the leaves.

We enlarge the spiral by attaching two more sausages to it.

Lubricate the finished product generously with egg yolk and sprinkle with Provençal herbs. You can also use white or black sesame, it turns out very beautiful.

I will show you another version of the pie - in the form of a rollini, it makes a good portion for an adult, and half will be enough for children.

While the oven is heated to 170 degrees (operation mode of two heaters and air blowing), the pie will brew. We bake for about half an hour and achieve a ruddy appearance of the pie.

Sprinkle with grated cheese. While the pie is hot, the cheese will melt on its own. We take it out of the mold and let it cool a little, it tastes better this way. Getting ready to serve.

In the form of folded tubes it is also beautiful and appetizing!

The cut shows the layers, Turkish börek made from puff pastry is very fragrant and crispy! You should try to eat it before the next day, otherwise later it will become less crispy, although just as tasty.

Bon appetit!

Today we will learn how to cook Turkish bureks. You will find a recipe with meat or minced meat in this article. We will also provide detailed instructions for preparing other types of bureks. After all, there are countless variations of this Turkish pastry. It doesn’t even always look like a pie made from a sausage rolled up like a snake from dough with filling. There is also a cigar-burek. This Turkish dish is often compared to Italian lasagne. The most difficult thing in making burek (it would be more correct to call the pie börek) is the dough. It's called "yufka". For some types of börek, filo dough is used. Since they are all very labor-intensive, Turkish housewives do not bother themselves much and buy the base for pies in stores. But sometimes they prepare the dough for börek themselves. We will tell you how to make a yufka. And for the lazy, we’ll reveal a secret: the dough can be replaced with thin Armenian lavash. But it is suitable only for some types of börek. For other varieties, you can use ready-made puff pastry.

Let's start, of course, with the base, the dough, which forms the burek. The traditional Turkish recipe suggests preparing yufka from two glasses of flour, one hundred milliliters of water, two eggs, salt and a small amount of butter (you can spread it), which must first be melted. You need to be patient. Sift the flour into a deep bowl and make a depression at the top of the mound. Beat eggs in there, add water and salt. Add half a spoon of oil. Knead the dough thoroughly, sprinkle with flour and let stand for a quarter of an hour. Then roll it out into a layer two centimeters thick. Grease with 3 tablespoons of oil. We cut the layer into three parts, stack them on top of each other and roll out again. Grease again with 3 tablespoons of oil. Again, cut into three parts, which we stack one on top of the other. Knead for a few minutes and form into balls the size of a tennis ball. Roll out each one very thinly to make a circle sixty centimeters in diameter. Now you need to let the yufka dry a little.

Forming the cake

The dish owes its name to its shape. This is not a pie, but a tortilla rolled into the shape of a Cuban cigar. They are served as a snack with beer in Turkish bars. The classic filling for “cigars” is feta cheese with dill. This Turkish burek recipe suggests preparing it from stretched phyllo dough. But we will replace it with ready-made Armenian lavash. Let's prepare the filling. Mash cheese or 450 grams of salted cottage cheese with a fork. Add three yolks, a finely chopped bunch of dill, a clove or two chopped garlic. Beat the whites. Cut the pita bread into squares about ten centimeters long. Place a spoonful of filling on the edge of each piece. Roll up the “cigar”. Wet the outside of the square with whipped egg white so that the dough does not unfold. Heat vegetable oil in a frying pan and fry the cigars until golden brown. Place on napkins to drain the oil.

Börek with spinach

You can do things differently with the yufka. Place three layers of dough at once into a greased baking dish. Naturally, they all must be well coated with filling. Place a third of the filling in the center. Cover it with the edges of the top layer. Then we lay out another third. Cover again with a middle layer of dough. Once again the filling and on top - the edges of the lower layer. Brush with a mixture of egg and yogurt. Let's bake.

Filling recipes

What they don’t put in bereks! And spinach (both solo and with boiled chopped eggs), and minced meat, and leeks, and potatoes. As for the shape of the pie, here too we see variety. There is pouf-berek - crescent-shaped pies. They also prepare small portioned snails, “cigars”, and “pizzas”. But the classic Turkish burek with cheese remains popular among tourists. The recipe for its filling is simple. Mix the cheese with chopped herbs (dill, parsley). What do you think of this filling recipe? Mix equally white and yellow cheeses (feta and, for example, Dutch) - two hundred grams each. Add finely chopped dill and green onions. Squeeze two cloves of garlic. To make the mass a little viscous, add sour cream or yogurt.

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Turkish bureki, recipe with meat: a popular dish of Mediterranean cuisine

Turkish bureki, recipe with meat, this is the iconic national dish of Turkey. This tasty and tender traditional pie can be considered the “conqueror and conqueror” of many nations, like the Ottoman and Balkan Empires, where the national attribute was originally burek (burek). Technologies for making food are often a real family business and a cult tradition, when bureks are prepared in huge sizes with four or even six hands.

This dish has a wide variety of fillings, but the most common are lamb meat and salted cottage cheese with herbs. Also a prerequisite for the success of the national burek is thin rolling out of filo dough, which should be no thicker than paper, tracing paper or parchment.

Ingredients for filo dough

• Flour – 250 grams
• Boiled water – 150 ml
• Salt – ½ tsp.
• Olive oil – 3 tbsp.
• Baking soda – ¼ tsp.

Cooking utensils:

• Dough kneading container
• Rolling pin for rolling out dough
• Cling film
• Meat grinder for preparing minced meat
• Baking dish
• Silicone brush for brushing burek with egg

Number of servings – 2-3

• Product preparation time – 1.5-2 hours for preparing dough and minced meat
• Cooking time: 20 minutes for baking

Dissolve the salt in warm boiled water and stir until completely dissolved.

We select a convenient deep container for kneading the dough and sift the flour into it through a fine sieve.

Add warm salted water to the flour.

Next add refined olive oil.

Pour in baking soda.

Let's start kneading the dough. It will be sticky at first, but keep kneading until it becomes smooth and elastic.

We form a ball from the dough, which we beat on the countertop at least 50 times, i.e. lift it up and forcefully throw it back onto the surface or into the bowl. After this process, the dough will become very pleasant to the touch.

Divide the dough into 6 equal parts, which we form into small balls and place in a bowl.

Wrap it in cling film and leave at room temperature for one hour.

After this time, using a rolling pin, roll out the dough as thin as possible. Periodically sprinkle the dough layer with flour, turn it over to the other side and roll it out again until it becomes thin and you can begin to stretch it. We try to make all movements in one direction - from the center to the edges. For convenience, roll out the sheets under a fabric layer, parchment paper or cling film.

Then we pull the dough with our hands, turning it from side to side. We do this process slowly, stretching the sheets away from us. You can place the sheet on the back of your hands and stretch it by the edges, spreading your arms in different directions. The sheets may turn out round, uneven, or square, but they can always be cut to the desired size with scissors.

The finished dough should be very thin so that the font of a newspaper or book can be seen through it.

We transfer the finished dough sheets with parchment and roll them into a roll. Cover with a damp towel to prevent it from drying out.

Note: Filo dough can be stored in the freezer for up to 3 months. To do this, the sheet is rolled into a roll in parchment, wrapped in plastic wrap and placed in the freezer. This kind of dough takes a long time to defrost; if you rush, there is a risk of “breaking” it. Do not freeze phyllo dough twice. Thawed, unused dough can be stored in the refrigerator for two days.

Let's start preparing the minced meat. Wash the meat under running water, trim off excess fat and veins. Peel and wash the onion. In a meat grinder with a large grid, we grind the products.

Note: By the time the dough is finished preparing, the minced meat should already be ready, because... phyllo dries very quickly and becomes brittle when exposed to air, causing it to break.

Salt and pepper the minced meat, season with dry adjika and knead until smooth.

• In the original recipe, the meat and onions are finely chopped with a knife. But the taste of the product will not change much if the products are chopped using a meat grinder or food processor.
• In addition to meat and onions, you can add any finely chopped greens to the filling.
• To make the minced meat more juicy, add chopped pieces of butter.

We place a thin transparent sheet of phyllo on the countertop and begin to form the product. Apply a strip of minced meat about 3 cm thick to the dough on one side. Do not put too much filling, otherwise the dough will become wet during baking.

Note: In addition to minced meat, you can put cheese or vegetables between the layers of burek.

Roll the dough into a roll, forming it into a long sausage.

We spirally twist the resulting sausage and place it in a baking dish.

We do the same with the remaining pieces of phyllo dough: roll out into a thin layer, apply minced meat, roll up and lay the sausages in a snail shape, attaching them to each other. Thus, the size of the burek can reach the largest sizes. Each housewife determines the number of snake spirals independently, depending on the diameter of the dish she wants to prepare.

Beat the egg into a small bowl and stir well with a whisk.

Using a silicone culinary brush, generously grease the burek with scrambled eggs or milk.

Advice: In the traditional burek recipe, sesame seeds are sprinkled on top of the greased dough.

Heat the oven to 220 degrees and bake the burek for 20 minutes.

Sprinkle the finished product with water, cover with a towel and leave for 20 minutes. Then cut into portions and serve to the table.

The most delicious burek is freshly prepared, not yet dried out.

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Turkish Bureks

Burek is a pastry originally from Turkey. Made from puff pastry with various fillings. In this case, bureki are prepared with a filling of feta cheese, hard cheese and eggs. You'll like it!

INGREDIENTS

• Puff pastry without yeast 500 grams
• Cheese cheese 250 grams
• Cottage cheese 100 grams
• Hard cheese 100 grams
• Eggs 1 piece
• Salt To taste
• Sesame To taste

Defrost the puff pastry and roll it out.

Cut the dough sheet into four even strips.

Grate hard cheese and feta cheese. Mix cheeses and cottage cheese with egg and salt. Place the filling in the center of each strip.

Pinch the edges tightly. Roll the dough into a snail shape.

Place the bureki on a baking sheet lined with baking paper. Brush the buns with egg and sprinkle with sesame seeds. Bake in the oven for 40 minutes, temperature 200 degrees.

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Burek with meat: family secrets of Turkish cuisine

Burek with filo dough meat step by step recipe

Burek is a baked “snail” made from thin unleavened filo dough. You can choose any filling for the pie, but usually it is chopped lamb, soft cheese (or salted cottage cheese) with herbs. The key to a delicious, proper burek is rolling out the phyllo dough very thin.

Burek is a traditional dish not only of Ottoman, but also of Balkan cuisine. And the specifics of his recipe often remain a family secret, passed down from generation to generation. Today we propose to prepare a classic Turkish burek for the whole family - the children will definitely be delighted!

Wheat flour - 500 g

Boiled water - 300 ml

Olive oil (or any other refined oil) - 6 tbsp. l.

Minced lamb (or beef) - 600 g

1. First we need to prepare the phyllo dough. To do this, dissolve salt in warm water (50 degrees). Add water to the bowl with sifted flour. We also send olive oil and a little soda there.

2. Knead the dough until smooth. It shouldn't be too steep.

3. Form a ball from the dough and forcefully beat it on the table. This must be done at least 50 times. With each blow you will feel the dough becoming more elastic.

4. Divide the ball into 6 smaller balls. Place them in a bowl, cover with cling film and place in the refrigerator for 70 minutes.

5. Meanwhile, prepare the minced meat. Add salt, adjika, diced onion and stir until smooth.

6. Take the dough out of the refrigerator. Roll out each ball separately. At the same time, the table, rolling pin and hands should be floured. Stretch the dough over the surface of the table. Then we throw it onto clenched fists and gently stretch it until transparent.

7. Place the transparent dough on a floured table. Place a strip of minced meat on one side, cover it with dough on three sides and form a sausage. We twist it like a snail. We do the same with the rest of the dough: we form sausages and wrap them on top of the first roll. If the volume of the burek turns out to be too large, you can make two of one (3 balls of dough for each). The second one, if desired, can be made with a filling of sheep cheese or salted cottage cheese with herbs.

8. Place the burek on baking paper and generously brush with raw egg using a silicone brush.

9. Bake in an oven preheated to 220 degrees for about an hour. Sprinkle the finished product lightly with water and cover with a towel for 20 minutes. Cut into portions and serve. Bon appetit!

And if you look at our section Cuisines of the world, you can find many more interesting recipes, the dishes of which will surprise your family!

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How to Make Fried Potatoes Healthy: The Secret to a Crispy Skin

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Turkish bureki recipe

Today we will learn how to cook Turkish bureks. or minced meat you will find in this article. We will also provide detailed instructions for preparing other types of bureks. After all, there are countless variations of this Turkish pastry. It doesn’t even always look like a pie made from a sausage rolled up like a snake from dough with filling. There is also a cigar-burek. This Turkish dish is often compared to Italian lasagne. The most difficult thing in making burek (it would be more correct to call the pie börek) is the dough. It's called "yufka". For some types of börek, filo dough is used. Since they are all very labor-intensive, Turkish housewives do not bother themselves much and buy the base for pies in stores. But sometimes they prepare the dough for börek themselves. We will tell you how to make a yufka. And for the lazy, we’ll reveal a secret: the dough can be replaced with thin Armenian lavash. But it is suitable only for some types of börek. For other varieties, you can use ready-made puff pastry.

Let's start, of course, with the base, the dough, which forms the burek. The traditional Turkish recipe suggests preparing yufka from two glasses of flour, one hundred milliliters of water, two eggs, salt and a small amount of butter (you can spread it), which must first be melted. You need to be patient. Sift the flour into a deep bowl and make a depression at the top of the mound. Beat eggs in there, add water and salt. Add half a spoon of oil. Knead the dough thoroughly, sprinkle with flour and let stand for a quarter of an hour. Then roll it out into a layer two centimeters thick. Grease with 3 tablespoons of oil. We cut the layer into three parts, stack them on top of each other and roll out again. Grease again with 3 tablespoons of oil. Again, cut into three parts, which we stack one on top of the other. Knead for a few minutes and form balls the size of Roll out each one very thinly to make a circle sixty centimeters in diameter. Now you need to let the yufka dry a little.

There is a type of dish that is very reminiscent of lasagna. It is called “water burek”. The Turkish recipe suggests making the dough for it according to the principle of lasagna. To do this, add four eggs and half a glass of salted water to 640 grams of sifted flour. Knead the elastic smooth dough, adding vegetable oil. We divide it into several parts. One of them must be larger than the others. Let the dough rest for half an hour under a towel. We roll out all the parts into very thin layers. Place the largest one in a mold greased with vegetable oil. The edges of the dough should extend significantly beyond the edges of this baking sheet or pan. Boil salted water in a saucepan and boil each layer for a minute. Dry on a towel. Due to the cooking process, such a dish, regardless of its filling, is called water börek.

Forming the cake

For example, let's make the simplest filling. Mash four hundred grams of Turkish cheese with a bunch of finely chopped parsley. If the cottage cheese is very dry, you can add a little natural yogurt. Now we form our burek with cheese and herbs. The culinary recipe instructs to grease a large sheet of dough (which is not boiled and is already lined in a baking dish) with vegetable oil. We lay out half of the smaller layers on it. We also coat each one with oil. Add half of the filling. Level it out and sprinkle with oil. Place the remaining cooked layers of dough on top. Each one is filled with filling and greased with oil. We pick up the hanging edges of the large lower layer, throwing them up. Lubricate the product with egg yolk and vegetable oil. Bake until golden brown over moderate heat.

Cigar-burek (Turkish dish): step-by-step recipe

The dish owes its name to its shape. This is not a pie, but a tortilla rolled into the shape of a Cuban cigar. They are served as a snack with beer in Turkish bars. The classic filling for “cigars” is feta cheese with dill. This Turkish burek recipe suggests cooking from But we will replace it with a ready-made one. Prepare the filling. Mash cheese or 450 grams of salted cottage cheese with a fork. Add three yolks, a finely chopped bunch of dill, a clove or two chopped garlic. Beat the whites. Cut the pita bread into squares about ten centimeters long. Place a spoonful of filling on the edge of each piece. Roll up the “cigar”. Wet the outside of the square with whipped egg white so that the dough does not unfold. Heat vegetable oil in a frying pan and fry the cigars until golden brown. Place on napkins to drain the oil.

Börek with spinach

The cigars are, of course, very original. But tourists who visited Turkey remembered more the snail-shaped pie. Having two layers of yufka, it is very easy to prepare such a burek at home. The Turkish recipe allows you to make this dish with a variety of fillings. The most popular are potato and spinach pies. Let's prepare the last variety. The filling is super easy to prepare. We chop four hundred grams of spinach and a large onion. Salt and season with black and red pepper to taste. Grease a round baking dish with vegetable oil. Turn on the oven at 180°C. In a separate bowl, mix half a glass of water with four tablespoons of vegetable oil. This is necessary to soak the dough. Cut the yufka layer in half. Lubricate each part with impregnation. Place the filling around the edge. Roll the dough into a roll. Place it in a snail-shaped baking dish. We do the same with the second half. We fasten both parts using impregnation. Beat the yolk into the remaining oil water. Lubricate the top of the product with the mixture. If desired, you can sprinkle with seeds (cumin, sesame). Bake for about forty minutes.

Turkish bureki: recipe with meat

This dish can be made either in the form of a snail or as a covered pie. There is another option for the lazy: filling in pita bread. Knowing how to prepare yufka or having phyllo on hand (in Austria, stretched dough for strudel is called blatterteig), you might think that this Turkish dish is easy to prepare. The Muslim country's recipe for burek recommends making it from ground beef. Pork, firstly, is not halal, and secondly, it gives a lot of juice. But we don’t need it in a pie. First, heat two tablespoons of crushed walnut kernels in a dry frying pan. Let's put them on a plate. Then add oil and fry a finely chopped large onion. Add half a kilo of minced meat. Salt and pepper. Bring until the liquid is cooked and evaporated. Add a small bunch of parsley. Fry for another two minutes and mix with nuts. Now we prepare the filling. Mix half a glass of natural yogurt and water, an egg and 70 ml of vegetable oil. Grease the mold with vegetable oil. Take three layers of yufka. Using a brush, lubricate them with filling. Place the layer in the mold. Scatter the filling on top. We add another layer. And again the filling. There should be dough on top. Break the egg into the remaining yogurt and grease the product. Place in a preheated oven. The burek will swell at first, but then settle.

Another way to shape a pie

You can do things differently with the yufka. Place three layers of dough at once into a greased baking dish. Naturally, they all must be well coated with filling. Place a third of the filling in the center. Cover it with the edges of the top layer. Then we lay out another third. Cover again with a middle layer of dough. Once again the filling and on top - the edges of the lower layer. Brush with a mixture of egg and yogurt. Let's bake.

Many people like classic Turkish burekas rolled with a snail. The chicken recipe allows you to give the pie this shape. This meat is a bit dry, and the tubes will not spread. Prepare the filling from boiled chicken and parsley. Cut the puff pastry into long narrow strips. Place the filling in the middle. We pinch the dough. We roll the sausages into a snail shape in a baking dish lined with baking paper. The oven should be well heated to two hundred degrees. Bake for about half an hour. Turn off the oven and place a few small pieces of butter on the snail.

Filling recipes

What they don’t put in bereks! And spinach (both solo and with boiled chopped eggs), and minced meat, and leeks, and potatoes. As for the shape of the pie, here too we see variety. There is pouf-berek - crescent-shaped pies. They also prepare small portioned snails, “cigars”, and “pizzas”. But the classic Turkish burek with cheese remains popular among tourists. The recipe for its filling is simple. Mix the cheese with chopped herbs (dill, parsley). What do you think of this filling recipe? Mix equally white and yellow cheeses (feta and, for example, Dutch) - two hundred grams each. Add finely chopped dill and green onions. Squeeze two cloves of garlic. To make the mass a little viscous, add sour cream or yogurt.

Recipe for beef beshbarmak Kurnik recipe with chicken and puff pastry potatoes

Preheat the oven to 200 degrees.

Peel the onion, cut it in half, cut each half again and cut into thin slices. Fry the minced meat in a frying pan, add the onion and simmer for 1-2 minutes. Set aside to cool slightly.
Yufka dough is a very thin dough and must be greased before using it. Mix water with oil and, using a brush, carefully grease all 3 sheets of dough well.

Beat the egg a little with a whisk, mix with sour cream, add to the minced meat. Add salt, pepper and mix everything well. Cut the tomatoes into rings. Crumble the feta, add chopped herbs and mix.

Take a baking dish (I have a 24 cm springform pan) and grease it with oil. Carefully place 3 sheets of dough on top of each other. Next, spread half of the filling in the sequence of minced meat + feta + tomatoes (you can add a little salt to the tomatoes on top). We take the top sheet of dough and wrap it inside, that is, we close the filling. On top of this dough we once again lay out the remaining filling in the same sequence: minced meat + feta + tomatoes.

Cover the entire pie with the remaining dough. Grease with oil (I greased with beaten egg and water) and put in the oven for 40 minutes. Cool and eat

Bon appetit

P.S. Yufka dough can also be called Phyllo
Filo or phyllo is a fresh, very thin, stretchable dough, sold in layers of 10 layers. Used in Mediterranean cuisine. The Greek word Phyllon means "leaf". The layers of dough can be paper thin or several millimeters thick.
Filo dough is widely used in Greek and Turkish cuisines in both sweet and savory dishes. In Turkish cuisine, baked goods made from this dough are called borek or boregi, in Albanian cuisine - byrek, and in Austrian-German-Hungarian cuisine the dough is called blatterteig (strudel is baked from it). Paper-thin phyllo pastry sheets contain less fat than all other types of pastry. When cooking, each layer is brushed with melted butter or olive oil to achieve a crispy result.