Börek Chronicles #1: Upside-down Skillet Börek
let's start with the easiest of them
Börek can be many things. so many possibilities. so many options. I really cannot imagine any Turkish person not to like borek. they might be on a diet or following some doctor’s orders, but apart from those, there, I believe, cannot be any tangible reason not to like borek.
sometimes shatteringly crispy, at other times pillowy soft, it is basically some pastry wrapped around some filling. boreks can be rolled, filled, stuffed and baked, fried or cooked on stove top with fillings in a wide variety of different ingredients. it can be anything from vegan to a meat-lovers dream; the insides of a borek can be anything you fancy.
first one needs to look into several basics: your dough, your method and the end result.
the dough: simple store bought filo / baklava filo / hand rolled filo / fat enriched doughs
the method: frying / baking / stovetop cooking
the end result: crisp / soft
what you require in the final bite determines which material you should prefer and how to cook it. but sometimes what you want and what you have can be two very different things. for example fat enriched dough requires time, hand rolling requires space and capability. then store bought filo is the only option but thinking of the filos we have access to makes me realise a good filo is a luxury we Turks have. there are specialty shops in all over Turkey from villages to towns to cities where many women make a living of preparing filo and selling them.
but even with simple store bought filo you can achieve amazing results. filo is such a forgiving material.
here let’s start with one of the most basic boreks:
upside down skillet börek
simple filo + stovetop cooking + crispy outside + moist inside
3 filos -enough for 4-6 people, depending on how hungry everyone is or if the borek is a starter or the main course
olive oil, copious amounts
filling of your choice -in the video the filling was onions, leeks and grated pumpkin sautéed with spices cumin, allspice, Maras pepper, salt and black pepper; cooked and cooled and at the last minute mixed with spring onions and parsley and dill.
oil your skillet generously.
lay down 1 filo hanging from the sides, to be turned inwards at the end.
oil the first layer of filo. and if your filo is on the drier side, you can choose to sprinkle with a tiny bit of tap water. if you are unsure, don’t use any.
using 2/3 of the second filo, layer the bottom and drizzle with more olive oil.
spread your filling evenly on this layer.
using 2/3 of the third filo, cover the filling and drizzle with more olive oil.
using the skirts hanging out, loosely cover the borek and if necessary use some remaining filo pieces to make sure everything is evenly covered.
drizzle with the tiniest bit of water and plenty of olive oil and rub it all over.
put on a medium-low heat starting in the center. then move to 6 o’clock and start turning the skillet clockwise (or anti clockwise) till you reach 6 again. take your time between turning from 6 to 9 to 12 to 3 and to 6 making sure it is crisping and colouring nicely underneath. take care not to burn it.
when one side is done, with the help of a plate/tray/board turn the borek upside down and slide back into the skillet.
apply the same method of cooking.
enjoy!
this borek is enjoyed best when it is warm and very crispy. however if you have any leftovers, you can always slowly heat it up in the skillet. if you cook it and you’ll consume it later, make sure to slice it in the skillet so it looses the steam which would make it soggy. reheat in the same skillet.