Meat and Cheese Börek combines the two main ingredients of this Turkish preparation. In this recipe, I didn’t use the classic method of rolling the dough but prepared it like a classic stuffed Italian pizza to make it easier and faster. We have now learned to appreciate this Turkish-origin product, made easier by the filo pastry available in the market, light and not greasy, made only with water, salt, and flour, solving the problem of a quick dinner or when in company. So you’ve got to try it!! Below are other variations of börek.
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven, Stove
- Cuisine: Italian
Ingredients
- 1.1 lbs ground veal
- 7 oz feta
- 7 oz ricotta
- salt
- pepper
- oil
- 1 package filo pastry
- 1 egg
- 3.5 tbsps oil
- 3.5 tbsps milk
- butter for greasing the baking dish
Tools
- 10-inch baking dish
Steps
In a pan, add a drizzle of oil, heat, and add the meat, crumbling it well. Cook over moderate heat for about 20 minutes, stirring occasionally. You need to evaporate all the water. At the end of cooking, add salt and pepper.
Meanwhile, crumble the feta with a fork and combine it with the ricotta.
Prepare the sauce in a small bowl by whisking the three ingredients well.
At the end of cooking, pour the meat into a container and add the cheeses and chopped parsley. Mix the ingredients well.
Grease the baking dish with butter and start lining it with two sheets of filo pastry horizontally, letting one part hang outside the edge of the dish.
Brush with the sauce and overlap two more sheets of filo pastry in the opposite direction, still leaving a part hanging outside the edge. Brush again with the sauce, then place another two sheets on the base, crumpling them together (this is to give more consistency and thickness to the börek).
At this point, pour the filling inside.
Cover with another 4 sheets, always two in one direction and two in the opposite, but leaving them inside, crumpling them on themselves.
Now seal the edges well. With the parts that were outside the edges, fold them inward to close, press lightly with the tines of a fork around the perimeter. Finally, brush the entire surface with the sauce; it should be well moistened. Let it rest for 10 minutes at room temperature.
In the meantime, preheat the oven to 356°F (180°C) with the fan and let it warm up, then bake for about 30 minutes or until golden.
Before enjoying your meat and cheese börek, let it rest for about 20 minutes.
Storage
The börek can be stored in the refrigerator for up to three days.
