I had asked my neighbour to get me 3 yufkas from the market but she came back with 5
Yufka is similar to filo pastry but tougher and more resilient. Filo can be used but because it’s so much finer, it should be at least doubled.
My plan was to make some gül böreğı or little rose boreks.
I learned how to make this attractive shape last year and have repeated it several times since.
1 yufka makes 4 so I thought 20 would be overdoing it!
I used 3 to make 12 and with the rest, made a batch of sigara boreks for the freezer:
I find It’s always useful to have some as a standby and they freeze beautifully. Yufka on its own doesn’t.
In fact, it is demanding in that you have to use it straight away before it starts to harden: then you’ve had it!
While you’re working with it, make sure you keep it covered with a slightly damp tea towel too. (BTW 1 yufka measures approximately 60cm/24in across).
There are several possible fillings for börek but I went for the traditional white cheese/feta and parsley combination. Ask for böreklik beyaz peynir when you buy your yufka as it’s often sold in the same place.
The people there will know how much to give you according to the number of yufka you buy.
This white cheese is used specifically for making börek: basically a softer version that crumbles easily. If you have regular white cheese in the fridge which is harder, simply grate it and it’ll be fine.
The amounts are approximate: don’t panic, nothing drastic is going to happen if you have a little more cheese, a little less parsley!
Ingredients for 12 Gül Böreği or ‘Rose’ Borek
I lump/kalıp of soft white cheese/beyaz peynir ( mine was 500g for both the rose boreks and the sigara ones too so approx 300g for the rose ones alone)
3 sheets yufka/ filo pastry
1-2 cups chopped parsley ( I also added a little dill and fresh mint)
1 egg, beaten + 1 yolk
Sesame/susam and/or nigella seeds/çörekotu
vegetable oil/melted butter
· Pre-heat oven to 180°C/350°F/gas mark 4.
· Take the white cheese and crumble into a bowl. Add the chopped parsley and egg. Using your hand, mix it all together.
- Spread out 1 sheet of yufka on a flat surface, fold in half and then into quarters.
- Take one of the quarters, with the pointed edge facing away from you and brush with the vegetable oil or melted butter.
- Take a small quantity of the cheese filling and sprinkle the length of the rounded edge.
- Starting from one end, roll up into a long narrow shape.
- From one end, coil it around itself:
- Tuck the end underneath and place on an oiled baking tray or pyrex dish.
- Continue with the rest of the pastry.
- Beat the egg yolk with a little vegetable oil and brush over the boreks. Sprinkle with either sesame or nigella seeds:
- Bake in a moderate oven for about 55 mins until golden brown. Make sure you check the underside of one of them to make sure they’re done.
- Serve hot or cold. They can also be successfully reheated.
- The shape of these alone makes them a winner but the taste is pretty good too!