Su Boregi – Turkish Cheese Lasagna

This borek is very famous all-over Turkey, especially in the Black Sea Region, in the north. The crispy outer layers, squeaky soft layers of lasagna-like sheets, warm and melting cheese taste in-between might be the reason for its popularity. Store-bought versions are also available in Turkey and those are nothing short of being delicious, but home-made borek with the finest ingredients is always better IMHO.

So many people are intimidated by the idea of making pasta from scratch. If you can find semolina flour, it makes the process a lot easier and affects the outcome quite positively.  To get semolina flour you’ll look for ‘semola di grano duro’. Also, flour types made from the harder wheat grains are very much suitable for this borek recipe. The harder the wheat that flour is made from, the more protein and gluten it contains. Harder flour types are good for making this borek as the pastry sheets will be boiled.

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Pacanga Boregi – Fried Pastry With Pastrami and Kashar

As a dance, pachanga has been described as “a happy-go-lucky dance” of Cuban origin. There is also a borek named pacanga -pronounced “pachanga”- in Turkish cuisine. I don’t know if or how the two are related in any way. What I know is this crispy borek recipe is a perfect appetizer. Once you have access to the ingredients, it’s fairly easy to make.

Pastrami (pastirma – “pressed”) was obviously brought by the Turkic tribes from the Asian steppes. Apparently Turkish horse rider men would carry the pastrami between their leg and the horse’s back and this way the meat would be cured. You can substitute this with beef prosciutto as well.

Kashar cheese is one of the most consumed cheeses in Turkey and it is a semi-hard cheese produced by heating and stretching the curd. It is classified as fresh and mature in terms of ripening level. Its taste is somewhere in between sweet provolone and cow’s milk caciocavallo, the latter is also a commonly used ingredient in Turkish cuisine. I heard that 1 kg of fresh kashar cheese is produced from 12 liters of cow’s milk in average. You can easily find this type of cheese in Turkish, Greek, Bulgarian, Georgian etc. shops or substitute with mozzarella, if not available.

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Patlicanli Borek – Borek With Eggplant Filling

Borek, byrek, burekia, piruhi, pierogi, whatever you may call it, is an intriguing way of utilizing wheat grain in food recipes. It’s basically called pastry in English language, but it’s got a lot more to it. In a Turkish home, there is always some kind of pastry on the table. It may be borek, gozleme, pogaca, you name it.  As long as the ingredients are fresh, your borek can’t turn out bad. It might only be good, better, the best, amazing, killer…

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