Borek - savory goodness in thin layers of dough, a recipe and a question : Is it Turkish or Greek?

Описание: For the Turks’ nomadic ancestors, baking loved of leavened bread wasn’t really feasible. Who was going to carry around an oven from pasture to pasture? Flatbread, however, could be baked over a fire. This is the progenitor of “yufka,” whose origins date back thousands of years in Asia Minor.

The folk origins of börek refer to it as “büğrek,” meaning “belonging to Buğra Bey,” following a tale in which a pre-Ottoman chieftain by the same name requested or made such a dish.

We toured Istanbul from the Belgrade Forest to Topkapı Palace, eating börek as it was meant to be eaten and picking up a recipe along the way. We also explored the etymology of börek, and discovered whether the dish is Turkish or Greek.

Recipe for Borek
Ingredients:
· 5-6 pieces yufka
· 1/2 kg cheese curd
· 1 kg spinach
· 1-2 onions
· 3 eggs
· 240 ml milk
· 220 ml vegetable oil + 70 ml for egg wash
· sesame, cumin seeds, salt, pepper, olive oil

Instructions
1. First roughly mince the onions and sautéthem in olive oil until softened and let them cool. Mix the onions with chopped spinach and cheese and season them with salt and pepper to taste.
2. In a separate bowl, mix the milk, 220 ml ofoil and two eggs.
3. Place the yufka sheets in a baking tin andspread the filling in between each layer. Repeat until full. Finish with an eggwash of one egg and 70 ml of sunflower oil. Before baking, cut the börek intopieces. Pour the mineral water over the börek and decorate with sesame andcumin seeds.
4. Bake at 180 degrees Celsius for 35-40minutes until golden brown.

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