Börek from thin dough

Last Updated on August 5, 2024

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ingredients

Cesto

500 g plain flour 3,5 dl lukewarm water 1 KL salt

Filling

400 g lump cottage cheese 1 pk fresh leek 1 tbsp lemon juice to taste salt

For spreading

100 g butter 82% 1/2 dl oil 1 tbsp white yoghurt

For sprinkling

Black chervil (black cumin)

progress in the video above

I make this fantastically tasty and crunchy börek often. But this time it’s a slightly simplified version that even the less skilled can handle 🙂

1.

First, prepare the filling. Cut the leeks into thin small pieces and mix with the cottage cheese. Salt it all well, add a few drops of lemon and let it stand aside for now. Warm the butter, which you will need for the spread, just before working and mix it with the oil.

2.

In one bowl, first mix the flour and salt with a spoon. Then add water, still as needed, and work into a semi-stiff, slightly sticky dough that begins to separate from the bowl. Sometimes 3,25 dl of water is needed and sometimes 3,5 dl, depending on the flour. Knead the dough into a loaf using a little more flour in the bowl.

Then divide the dough into 4 parts and knead each once more into a loaf. Place the loaves on an oiled tray and brush them well on all sides with oil. Let them rest for 20 minutes.

4.

After the time has elapsed, continue working with the dough immediately. First, use your hands to flatten the dough into a circle on the board. To make it slide and stretch better, brush the board under the dough and also the top of the dough with liquid fat. Then, from the centre outwards, just slide the dough out into a large, thin circle. It’s really like chewing gum, it goes awfully fast 🙂

5.

Butter the whole dough up and down. Then quickly flip first one side of the dough and then the other so that the opposite sides overlap. Then brush the dough where the filling will be with butter and place the filling evenly. Season the whole with a little salt and cover with one side of the pastry. Brush it with butter, put the stuffing again, add salt if necessary and cover it with the other side.

6.

Place the pancakes on a baking tray with baking paper, brush the top with the remaining butter mixed with the yoghurt and sprinkle with black cumin. For a pretty accurate idea of the progress/preparation, see my video 🙂

7.

Finally, put in the oven at 190 °C for about 35-40 minutes. Nice and golden brown 🙂 Enjoy!

8.

You can find more of my recipes on my blog: cesminazuenal.blogspot.com