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.
Nobody has published a borek recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.