Börek
Börek is a Turkish variant of a casserole or strudel made from Yufka dough with a spicy filling made from minced meat , sheep cheese , spinach or other vegetables and parsley . Variants with different types of dough and / or preparation are very popular under different names in the Balkans . Depending on the filling, it is an everyday or festive meal and is also offered cold as a snack . In Germany , Börek became known through Turkish immigrants and is part of the standard range of Turkish snacks and bakeries.
preparation
For preparation, Yufka dough sheets are either layered alternately with the prepared filling in a baking dish (two to three at the bottom and top, each coated with oil or butter ) or the filling is wrapped in the dough and the resulting roll in - like a strudel Helical or S-shaped. Finally, the dough is brushed with egg yolk and everything is baked in the oven. Common side dishes are lettuce and yogurt .
Börek is usually eaten with or as breakfast and preheated in the oven. There is also black tea.
Variants in different Balkan countries
In the Balkans, Börek is known by numerous, mostly similar names and in many variants:
- Algeria : Bourek
- Albania : Byrek or Pite (often filled with potato cubes, with minced meat, with spinach or with dry and salty ricotta )
- Bulgaria : Baniza
- Greece : Buréki (μπουρέκι) or Píta (πίτα)
- Former Yugoslavia : Burek or Pita
- Successor states of the Soviet Union : Cheburek (Чебурек)
See also
literature
- Sarah Woodward: The Turkish Cuisine. Recipes from the Ottoman Empire. Christian-Verlag, Munich 2002, ISBN 3-88472-528-9 .
- Nevin Halıcı: The Turkish Cookbook. Komet, Frechen 2000, ISBN 3-933366-49-6 .
- The best of the Balkan cuisine. Over 300 recipes from 6 countries. Prisma-Verlag, Gütersloh 1985, ISBN 3-570-09407-3 .
