Borek is a savory puff pastry dish filled with delicious vegetables and baked to golden perfection. Originating from Middle Eastern and Balkan cuisines this version of Borek is shared by Chef Adnan Ozturk from Dedeman Hotel in Istanbul. It brings together the richness of eggplant the earthiness of mushrooms and the freshness of spinach in a flaky homemade pastry.
The preparation begins with dough crafted using flour egg margarine oil and a pinch of salt. Once kneaded the dough is rolled flat using a rolling pin and cut into neat squares. These dough squares serve as the base for two delightful variations of Borek—one with a spinach mushroom filling and the other with eggplant and red bell pepper.
To make the spinach filling heat olive oil in a pan then lightly sauté chopped spring onions blanched spinach and boiled mushrooms seasoned with salt and white pepper. For the eggplant filling sauté chopped eggplant with red bell pepper and a touch of salt.
Each dough square is topped with one of the fillings then the corners are folded inward to seal the mixture. The parcels are brushed with whipped egg seasoned with a pinch of salt and white pepper to give a glossy finish. Once assembled these are baked in a preheated oven at 180°C for about 20 minutes or until beautifully browned and crisp.
This versatile snack can be served hot with a thick tomato sauce making it perfect for tea-time gatherings appetizers or a light vegetarian meal.
Whether you are looking to recreate a Turkish classic or impress your guests with something new this Borek recipe combines tradition with bold flavors in every bite.
