The CRISPY Savoury Pastry You'll Love
Borek is one of the greatest and crispiest appetizers you'll ever try. Hailing from the Balkan reigon, it's a popular food in Turkey and parts of the Levant. Today we're making two different kinds of Borek, the first is a spiral borek with a spinach filling, and the second is a rolled cigar borek with a cheese filling.
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0:00 Intro
0:57 Preparing the spinach filling
2:23 Preparing the cheese filling
3:33 Making the secret Sauce
4:05 Choosing the pastry
4:35 Making the spiral borek
6:57 Making the cigar borek
8:48 Taste test and Outro
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Spinach Filling:
600g Spinach
1 Medium Onion
400g Aged Feta
2 Tbsp Olive Oil
1/2 Tsp Salt
1/2 Tsp Black pepper
1/2 Tsp Aleppo Pepper flakes
Cheese filling:
500g White Cheese
250g Kasar Cheese or Mozzarella
60g Parsley
1 Tbsp Nigella Seeds
1/2 Tsp Black Pepper
1 Egg
Sauce:
2 Eggs
115ml Olive Oil
200g Yoghurt
Spiral Borek:
500g Whole yufka sheets
Sesame seeds
Nigella seeds
Cigar Borek:
350g sliced Yufka triangles
Vegetable oil
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Directions:
To make the spinach filling:
1- Dice your onion to a small dice and roughly chop the spinach so each leaf is cut into 3-4 pieces
2- Add the oil to a pan over medium high heat, and add the onions, saute for 5-6 minutes until softened and starting to brown
3- Add the spinach to the pan, and allow all the leaves to wilt. Once they have wilted, cook for 3 minutes further to evaporate excess moisture
4- Place a sieve over a bowl, then add the spinach mixture, and allow to drain for at least half an hour
5- Once drained, pour out the liquid and add the spinach to the bowl. Crumble in the cheese, and add the seasonings
6- Mix well
To make the cheese filling:
1- Shred your Kasar cheese and place in a bowl, then crumble in the feta cheese
2- Remove the parsley leaves from their stalks then roughly chop to a small size
3- Add the remaining ingredients and mix well
To make the sauce:
1- Whisk your eggs together until fluffy
2- Mix in the oil and combine well
3- Add the yoghurt and mix until mostly smooth
To make the spiral borek:
1- Cut your sheets of yufka in half, then place a single sheet with the curve facing towards you
2- Brush the sauce all over the sheet until well covered
3- Place the filling along the flat side of the sheet, going almost from edge to edge and leaving a small gap from the flat side
4- Roll the sheet over the filling, then continue rolling until you've rolled the whole sheet
5- Place a baking sheet in a round baking dish, then curl the borek into a spiral and place in the center of the dish
6- Repeat steps 2-4, placing each roll into the baking dish to form a spiral. If any sheets are heavily torn, double up the layers
7- Brush the top with more sauce, then sprinkle on the sesame and nigella seeds
8- Bake at 180c for 45-60 minutes until golden all over
9- Cut into 6 slices and serve hot or warm
To make the cigara borek:
1- Place a triangular sheet of yufka with the curved edge facing towards you
2- Add the filling along the curved edge, leaving a gap of 2-3 cm from that edge, and 3 cm from either side
3- Tuck the sides of the pastry over the filling, then fold the bottom edge over as well
4- Roll this nearly all the way to the end, then dab the tip with some sauce
5- Roll it the rest of the way to seal
6- Fill a pan with a little oil, and heat on medium heat
7- Once heated add your borek, and cook for 2-3 minutes rotating every 30 seconds or so
8- Once golden and crispy all over, remove and drain on a wire rack
Spinach & Cheese Cigars - A Family's Beloved Savory Pastry
These delightful spinach and cheese phylo cigars are a simple and delicious savory pastry that my family loves. I brush melted European butter between each layer of phylo pastry before filling it with the spinach and feta mixture.
#butterofeurope #europeanbutter #frenchbutter #cookingwithzahra
Ingredients:
- 200g European Unsalted Butter
- 1 pack phyllo pastry
- 400g frozen spinach, thawed and excess water drained
- 1 red onion, finely chopped
- 200g feta cheese, crumbled
- 1/2 tsp black pepper
- Pinch of nutmeg powder
-1 lemon zest
- 1/4 cup pine nuts
- 1 tbsp sumac
filo cigars
Filo Cigars
MAKES: 12
PREP TIME: 15 mins
COOK TIME: 10 mins
TOTAL TIME: 25 mins
Ingredients
24 filo squares
40 g (1½oz) unsalted butter, melted
175 g (6 oz) mincemeat
Icing sugar for dusting
Method
(1) Line a baking sheet with grease-proof paper. Lay out a square of filo pastry on a clean, dry work surface. Lightly brush with melted butter, then lay another square of pastry on top. Spoon a thin line of mincemeat diagonally from corner to corner across the filo square. Fold the pastry over the mincemeat to form a triangle. Starting along the long edge, roll up to make a cigar shape. Transfer carefully to the baking sheet. Repeat with remaining filo and mincemeat.
(2) Preheat oven to 200°C (180°C fan) mark 6. Brush the remaining butter over the cigars.
(3) Bake for 10-12min until crisp and golden. Dust with icing sugar and serve with coffee as a light alternative to mince pies.
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MOROCCAN CIGARS – Meat filled crispy wrappers
This Father's Day make this tasty treat dad will love. Ground meat is mixed with cumin, paprika, cayenne, pepper, pomegranate molasses, parsley, mint, onion, spring onion and egg to make a tasty filling for this smoking hot recipe. It's wrapped in a crispy spring roll wrapper. This is part of a special Tastemade Collaboration with Creative Cakes by Sharon, The Kitchen Witch, Low Carb Planner, Sharmilaz Kitchen, Ania's Kitchen & Rookie with a Cookie.
Presented by Karen Ahmed. Music courtesy of the Audio Network. Part of the Tastemade Network.
About KRAVINGS Food Adventures
Karen Ahmed is a passionate home cook that loves an adventure. From traditional tried and true recipes to trying brand new ones, you can be sure she'll make it easy peasy for you to follow.
She has appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Her easy to follow recipes will have you cooking and creating delicious meals in no time!
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Click on the links below to check out all the other awesome recipes in this collaboration!
Father's Day Playlist :
Anais Kitchen (Maple & Nuts Baguette) -
Sharmilaz Kitchen (Chicken & Cheese Balls) -
Low Carb Planner (Pulled Pork Sadwich) -
The Kitchen Witch (Chilli, Cheese Fries) -
Rookie with a Cookie (Easiest Beef Stew) -
Creative Cakes by Sharon -
You can find the whole recipe here - Ingredients
2 lbs ground meat
Salt & pepper to taste
1 tsp cumin powder
1 tsp paprika powder
1 tsp cayenne pepper
1 tbsp pomegranate molasses
1/4 cup chopped Parsley
3 tbsps chopped mint
3 – 4 Spring onions
3 cloves garlic crushed
1 egg
20 – 25, 8 x 8 Spring Roll wrappers
1 extra beaten egg
Process
Mix all the ingredients together and add to a processor and process till a smoother paste
Add to a piping bag
Separate the Spring roll sheets and brush with egg wash
Pipe the filling in a straight line roll over the wrapper and fold them inwards and roll like a cigar
Add more egg at the end and seal
Fry in hot oil
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A delicious trio of vegan filo pastry treats (2x savoury + 1 sweet)
Olive Tapenades:
What's better than 1 vegan filo pastry treat? 3 vegan filo pastry treats, of course! I love how crisp the pastry gets; it's crunchy without being heavy.
I went for 3 very different fillings; a whole baked camembert; potato, mozzarella, onion, tomato & black olive; chocolate, walnut & toasted oats. They're going to be great for parties/gatherings, and that baked vegan camembert will make a great dinner party appetizer/starter.
I had a bit of a nightmare with the pastry, but that was entirely of my own making. Just be sure to use it when it's fresh, and you'll be good to go. Filo pastry can seem a little daunting due its fragility, but most mistakes/accidents can be hidden with another layer of pastry or two, or just scrunch a piece up and use it as a decoration; no one will ever know ;)
Check the pinned comments for tips and recipe notes
In this video, you'll learn:
✅ How to make vegan chocolate oatmeal (porridge)
✅ How to toast nuts
✅ How to toast oats
✅ How to shape pastry triangles (like samosas)
✅ How to wrap camembert in filo pastry
✅ How to make pastry cigarettes (like borek)
✅ How to use vegan butter to make pastry crisp
✅ How to bake filo pastry
✅ How to make vegan filo pastry treats
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
For the filo pastry:
270g (9.52oz) Filo Pastry (7 sheet pack)
75g (⅓ cup) Melted Vegan Butter
Vegan Chocolate & Walnut Cigarettes Ingredients:
30g (⅓ cup) Quick Cook Oats
180ml (¾ cup) Plant Milk
2 tsp Drinking Chocolate Powder
1½ tsp Cocoa Powder
100g (⅔ cup) Dark Chocolate (chopped)
60g (½ cup) Walnut Pieces (toasted)
35g (⅓ cup) Jumbo Oats (toasted)
1 tsp Instant Coffee Granules
1 tbl Sesame Seeds
Vegan Potato & Mozzarella Parcels Ingredients:
250g (1½ cups) Mashed Potatoes
1 Large Spring Onion
100g (3.5oz) Vegan Mozzarella
¼ tsp Black Pepper
30g (¼ cup) Flaked Almonds (toasted)
1 tbl Tomato Puree
1 tbl Black Olive Tapenade
2 tsp Sesame Seeds
Vegan Baked Camembert Ingredients:
150g (5.3oz) Vegan Camembert
½ tsp Sesame Seeds
Mentioned Links:
Gluten Free Mushroom & Lentil Pie:
Olive Tapenades & Soda Bread:
Chocolate Porter Cake:
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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Timestamps:
00:00 - We're making 3 vegan filo pastry treats
00:55 - How to make vegan chocolate oatmeal
02:09 - How to make the potato & mozzarella filling
04:30 - Making the chocolate & walnut filling
06:30 - Look how thin it is!
07:00 - Wrapping camembert in filo pastry
09:20 - Shaping the potato & mozzarella triangles
11:08 - Shaping the chocolate & walnut treats
13:21 - Eat!