Börek with cheese and herbs
Votes: 1
Time: 1 hour 50 min.
Popular in the Balkans and the Middle East, börek is baked with a thin dough that wraps around the filling, creating a flaky appearance. One of the most common and delicious fillings for börek is cheese with herbs. Roll out the thin, translucent dough, layer it with the filling, and roll it into a long, narrow roll. Then, shape the roll into a snail shape, sprinkle with poppy seeds, and bake in the oven. Böreks are traditionally baked in special round pans, but you can use round cake pans or simply bake on a baking sheet. The börek turns out very moist, tender, and delicious.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 500 g flour and extra for work
- 125 ml (0.5 cup) olive oil
- 400 g (2 cups) Greek feta, crumbled
- 2 cups parsley, finely chopped
- 2 teaspoons poppy seeds
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Cooking the dish according to the recipe:
- To knead the doughIn a bowl, combine flour, 2 teaspoons salt, and 375 ml warm water. Knead into a soft, non-stick dough, adding more flour or water as needed. Turn the dough out onto a lightly floured work surface and knead for 5 minutes until smooth. Divide the dough into 2 balls.
- Roll out one portion of the dough at a time using a floured rolling pin on a well-floured surface to an oval shape 2 mm thick and measuring 72 x 50 cm.
- Line a long rectangular table with a clean cotton tablecloth or sheet. Place the dough on a rolling pin and place it in the center of the tablecloth. Brush the dough with 1.5 tablespoons of vegetable oil and let it rest for 15 minutes. Preheat the oven to 200°C (400°F). Grease two large baking sheets.
- Meanwhile, prepare the filling., mixing feta and parsley in a bowl. Season with pepper.
- To stretch the dough, place your hands underneath it, palms down, and, working around the table, gently shake the dough, pulling it toward you to stretch out the center until the dough becomes translucent. The dough will eventually cover the tablecloth.
- Starting 10 cm from the edge, spread half the cheese mixture along the long side of the dough. Lift the tablecloth along the long edge to begin rolling the dough, then continue rolling without the tablecloth to form a long, thin log. Fold the ends of the log over, sealing them. Place the dough, rolling it into a snail shape, on one of the prepared baking sheets. Roll it out in the same way, grease it with 1.5 tablespoons of vegetable oil, stretch it, fill it with the remaining cheese, and top it with the second portion of dough, making a snail shape.
- Brush the börek with the remaining 65 ml vegetable oil, sprinkle with poppy seeds and bake, rotating the baking sheets halfway through, for 1 hour or until golden brown on top and bottom.
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