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Turkish Berek or Albanian Burek

Turkish Börek (Albanian Burek)

Don't let the stretched dough scare you — it's fun to make and worth it. This thin, unleavened phyllo-style dough comes together very simply, with no rolling pin required. Give it a try and it'll turn out great. This pie — Turkish börek or Albanian burek — is traditionally filled with salted farmer's cheese, meat, cheese, spinach, and the like. I decided to try it with pumpkin and potato.

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Recipe author

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Composition / ingredients

Servings:

Flour

300

Water

150

Potatoes

500

Pumpkin

500

Salt

Vegetable oil

Onion

Garlic

Fresh herbs

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 3 g

Fats 11 % 3 g

Carbohydrates 78 % 21 g

122 kcal

GI: 30 / 0 / 70

Cooking method

Step 1:

Mix the flour, water, and salt, and knead into a smooth, uniform dough. Cover it with a warm bowl and let it rest for half an hour.
Step 2:

Finely chop the onion, garlic, and herbs. Grate the pumpkin on the coarse side of a box grater. Sauté the onion in heated vegetable oil, then add the pumpkin. Grate the potato on the coarse side and add it to the pumpkin right away. When the filling is nearly done, season with salt, stir in the herbs and garlic, and warm through until tender.
Step 3:

Divide the dough into portions, shape them into balls, brush with oil, and let rest for another 10 minutes.
Step 4:

Roll out three rounds about 3–4 mm (1/8 inch) thick and stack them, brushing oil between each layer.
Step 5:

After 10 minutes, take the first round and gently stretch it until it's paper-thin and translucent.
Step 6:

Spread a third of the filling evenly over the dough.
Step 7:

and roll it up into a log. Repeat with the other two rounds.
Step 8:

Arrange the rolls in a greased baking dish and brush with beaten egg or sour cream.
Step 9:

Bake at 400°F (200°C) for about 25 minutes.