A few days ago, a friend of mine had a ‘tea party’ :) and she was kind enough to invite me. First thing I did after I accepted her invite was to plan on what I was going to bake. Having people over or going over to someone’s house gives me the opportunity to bake…and get feedback at the same time :)) I had already set my mind on a dessert that I will post later on. But I wanted something savory, easy, and Turkish :)
One of the speediest things to make is the 32 Borek….the best thing is, there’s no yeast, so you don’t have to go through the ‘waiting’ period for the the dough to rise. And the ingredients are quite basic, making it easily available in every household :)
The reason why it’s called ’32’ is because this recipe yields 32 individual pastries. The dough is divided into four equal parts, and each part is rolled out and ‘sliced’ into eight…making 32 in total :)
You can use any filling you want with this borek (or with any borek for that matter!). The filling I used was a combination of feta cheese and thyme; more commonly, in Turkey, feta cheese filling is mixed with finely chopped parsley…but it has been a while since I’ve used parsley in my cooking. Mohammed doesn’t really like it.
- 250 grams butter, softened at room temperature (about 1¼ cups)
- 1 cup yogurt
- 1 egg white
- 1 tablespoon baking powder
- 3 ⅔ cups all purpose flour
- ¾ teaspoon salt
- 2 cups feta cheese, grated
- 1 tablespoon thyme, finely chopped or dried thyme
- 1 egg yolk
- Black seeds or sesame seeds
- Combine the cheese and thyme and mix well. Set aside. If using full fat feta, you can add one tablespoon of flour to the cheese to prevent leakage while baking.
- Preheat oven to 350 degrees F (175 degrees C). Grease a large baking sheet (or line with parchment paper).
- In the bowl of a standup mixer fitted with the hook attachment, combine all the ingredients for the dough.
- Add 3 cups of the flour, check the consistency of the dough, gradually add the remaining flour if needed. (Depending on the type of ‘all purpose flour’ that is available to you, you may need more or less flour). The resulting dough is a soft non-sticky dough.
- Divide the dough into 4 equal sized balls (about 4 inches) and set aside; cover with cling film or damp kitchen towel and rest for 15 minutes.
- On a roughly floured surface, using a rolling pin, roll out each dough-ball until it is the size of a dinner plate (about 10 ½ inches in diameter)
- With a pizza cutter, cut the circled dough into 8 equal pieces (slices)
- Place the filling on the outer side of each 'slice'. Starting from the outside, carefully roll the ‘triangle’ up to the end.
- Place on a baking dish, ½ inch apart. Brush with egg yolk, sprinkle with black seeds
- Bake for 30-35 minutes, or until golden brown. Allow to cool on the baking sheet.