Dish · turkish
Borek
Borek wraps a savory filling, usually salty feta and spinach, in thin sheets of phyllo, rolled or layered and baked until the pastry shatters into flakes.
Where it comes from
The pastry traveled the Ottoman Empire from Central Asian cooks who first stretched dough paper thin, and each region it passed through, from the Balkans to the Levant, adapted its own filling and shape.
What cooks argue about
Cooks argue over brushing the phyllo with melted butter for a shattering, flaky crust or with a milk and egg wash for a softer, custardy one.
Versions
Nobody has published a borek here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
feta
egg