Ci Borek Recipe | Turkish Relative of Empanada, Samosa, Pastelillos + Vegan and Vegetarian Options!

این مطلب را با دوستانتان به اشتراک بگذارید
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
0
(0)

Refika’s Kitchen

Today I’m going to give you a recipe for something I hold very dear to my heart. It’s a type of ‘borek,’ you’re probably familiar with this term if you’ve been following us for a while, called Çi Börek, or Çiğ Börek according to some sources. It’s quite a simple recipe to pull off whether your guests are rushing you off your feet or maybe you just wanna have a quick fix with your afternoon tea. It also doesn’t hurt that it’s super crispy on the outside while it’s surprisingly juicy on the inside, right? 😉 Traditionally, its filling is ground beef, but we adapted the recipe for those of you who prefer vegan and vegetarian food. Do not miss this amazing recipe 👌
#çibörek #çiğbörek #börek #borekrecipe

Çi Börek (with beef) Recipe
For the dough,

1 cup plain flour (150 g)
½ tablespoon baking powder
1 teaspoon salt
1 tablespoon yogurt
1 tablespoon butter (room temperature)
5 tablespoons water (75 ml)

For the beef filling, (you can find the vegetarian and the vegan ones below)
200 g ground beef
1.5 big onions
3 tablespoons (40ml) water
1 pinch Salt
2 pinches of black pepper
Olive oil (to deep fry, you can use any seed oil, as well)

• First, mix 1 cup of plain flour, ½ teaspoon of baking powder, 1 teaspoon of salt, 1 tablespoon of yogurt, 1 tablespoon of room temperature butter and 5 tablespoons of water in a large bowl and knead for about 2-3 minutes.
• Divide the dough into 4 equal balls. To get the perfect ball shape, place the dough on your one hand and with the other, make a dome shape and pressing the dough, roll it between your hands. For smaller portions you can divide the dough into 8, instead of 4. This would make it easier to handle the dough.
• For the baking powder to work let the balls rest for 2-3 minutes. If they are going to rest longer, cover them with a damp cloth.
• While waiting for the dough, you are ready to prepare the filling, for that, grate 1,5 big onions in a bowl and add 200 gr ground beef.
• Add a pinch of salt, 2 pinches black pepper for seasoning and 3 tablespoons (40ml) water and mix until ingredients come together.
• Add 1,5- 2 cm depth of olive oil to the pan and heat it.
• To roll out the dough, dust the workbench, the rolling pin, and the ball with flour. Gently roll the dough out around 23-24 cm(or 12-13 cm for smaller portions.).
• Try to give the dough a round shape. Then, remove the excess of flour.
• Place around 2 tablespoons of beef mixture to the half of the dough and cover the other half onto it.
• Press the edges tightly and make little folds along the edges to give its shape. This will also prevent any sort of opening up or leaking of oil into borek while frying.
• Fry them about 3-4 minutes until they turn into golden brown. Do not flip them until one side gets the colour. You can baste the borek at regular intervals to harden the top. Avoid basting too much as this would reduce the heat of the oil.
• For the borek to preserve its crispness, once taken out of the pan, it is best to place it in a sieve to let the excess of oil drip.

Important Tips,
• To make vegetarian ci borek, fill the dough with the cheese of your choice, be it a melting type like kaşar (Turkish), mozzarella, young gouda or young cheddar, or feta, white cheese (Turkish). Around 40 g for each borek would do.
• If you don’t have room temperature butter, you can heat it for about 5-10 seconds so that it is soft, but do not melt it.
• Divide the dough into 4 equal balls. To get the perfect ball shape, place the dough on your one hand and with the other, make a dome shape and pressing the dough, roll it between your hands. For smaller portions you can divide the dough into 8, instead of 4. This would make it easier to handle the dough.
• For the baking powder to work let the balls rest for 2-3 minutes. If they are going to rest longer, cover them with a damp cloth.
• To roll out the dough, dust the workbench, the rolling pin, and the ball with flour. Gently roll the dough out around 23-24 cm(or 12-13 cm for smaller portions.).
• Press the edges tightly and make little folds along the edges to give its shape. This will also prevent any sort of opening up or leaking of oil into borek while frying.
• Do not flip them until one side gets the color. You can baste the borek at regular intervals to harden the top. Avoid basting too much as this would reduce the heat of the oil.
• For the borek to preserve its crispness, once taken out of the pan, it is best to place it in a sieve to let the excess of oil drip.

آیا این مطلب رو دوست داشتید؟

لطفا برای رای دادن, روی قلبها کلیک کنید !

متوسط رای ها 0 / 5. Vote count تعداد آرا : 0

تا حالا کسی رای نداده, شما اولین نفر باشید !

واقعا متاسفیم که این مطلب رو دوست نداشتین, چناچه حس کنیم که بی دلیل ۱ دادین, شما بلاک خواهید شد !

خواهشا, پیشنهاد بدین چطوری بهترش کنیم اگر از ما جواب میخواین ایمیل آدرستون رو اینجا بنویسین

Tell us how we can improve this post? خواهشا, پیشنهاد بدین چطوری بهترش کنیم اگر از ما جواب میخواین ایمیل آدرستون رو اینجا بنویسین

مطالب مرتبط

دیدگاهتان را بنویسید

نشانی ایمیل شما منتشر نخواهد شد. بخش‌های موردنیاز علامت‌گذاری شده‌اند *