The Historical Journey of Börek

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3/4 cup olive oil Preparation

Except for the onions and oil, mix the dough ingredients and knead for 15 minutes. Cover and let the dough rest for 20 minutes. Divide into two equal pieces. While working on the first piece, make sure the second piece remains covered. Roll each piece out to a thickness of 0.5 cm. Grease the inside and spread the onions. Roll the dough into a thin roll. If you cut it into 2-3 finger widths, you will get approximately 11 pieces. Then, flour your work surface and roll out each piece with a rolling pin to the size of a coffee saucer. Fry in a hot pan with a little oil, turning them over occasionally.

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For the dough

• 500 g flour (plus some for sprinkling)

2 tablespoons of salt

• 250 g of butter, at room temperature, finely chopped.

1 egg

For the inside

• 200 g peeled yellow turnip
• 250 g peeled potatoes
• 250 ml beef broth
• 500 g diced meat

Sea salt, black pepper. Preparation

To prepare the filling, boil the potatoes and turnips, cut into small pieces about 2 cm in diameter, separately in salted water until tender. Drain the boiled vegetables and let them cool. Boil the beef broth, leaving 2-3 tablespoons. Trim the fatty parts of the meat and cut it into small pieces. Heat the oil in a large saucepan and sauté the onions until translucent. Then add the meat and cook, stirring, until browned. Add the boiled beef broth, Worcestershire sauce, thyme leaves, and a small amount of your desired seasonal spices to the saucepan and cook over medium heat until the broth thickens. Let the cooked meat cool. To prepare the dough, combine the flour, salt, and butter and knead by hand or in a food processor until it resembles fine breadcrumbs. Then, knead the dough, adding enough milk each time, until it is soft enough not to stick to the sides of the bowl. Roll out the dough on a floured surface to a thickness of 3 mm. Cut out six circular pieces of dough, approximately 18 cm in diameter. You can use a bowl or plate as a mold to give the dough a round shape. Add the vegetables to the cooled meat and mix well. Add the spices. Place this mixture in the center of each circular dough piece and brush the edges with beaten egg. Gather the edges upwards and shape with your finger. Make small holes in the dough to allow steam to escape. Let the dough rest for about 30 minutes. Preheat the oven to 200 degrees. Bake the Cornish for 20 minutes at 200 degrees, then reduce the oven temperature to 180 degrees and bake for another 20 minutes, or until the dough is golden brown. If the dough browns too quickly, cover it with aluminum foil.

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Oil

For the inside

1 banana Preparation

Knead the dough. Lightly grease it and let it rest for 30 minutes. Divide the dough into 7-8 equal pieces and roll each piece to a width of 7-8 cm. Brush each piece with oil, roll it up, press down with your hands, and grease again. Repeat this process three times. Enlarge the dough by rolling it out with your hands to a diameter of 15-20 cm. Put oil in a pan or a large skillet. When one side of the dough is browned, place the banana, cut lengthwise into four pieces, inside, close it from all four sides, and flip the pastry. When the other side is also browned, serve hot. You can drizzle chocolate sauce or powdered sugar on top if desired.

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4 pieces of puff pastry

For the inside

2 cups of white cheese

• 500 g ricotta

1 egg Preparation

Grate the white cheese. Mix it with ricotta, dill, and egg. Lightly roll out a piece of dough. Place a quarter of the cheese mixture inside the dough and roll it up. Prepare the others in the same way, then brush them with egg and prick each piece of dough with a fork. Bake in a preheated oven at 180-200 degrees Celsius until golden brown.