Turkish Lasagna - Water Borek with Ground Beef Recipe!

How to Make Turkish Water Borek with Ground Beef (Kıymalı Su Böreği)

Full Article and recipe:https://breadvesalt.blogspot.com/2021/12/turkish-lasagna-water-borek-with-ground.html

Borek/Börek is a general term for filled pastries. Borek, also known as burek, byrek, boureki, or brik, is a kind of stuffed pastry prepared from a phyllo-like dough (in Turkish: Yufka). It is crisp and flaky from the outside while tender and rich on the inside. It is consumed throughout the Middle East and Mediterreanen regions alot. In Greece, it is called as (Bourek), in Italy, it is called (Pierogi), in Russia, it is called (Pirochk).

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Full Article and recipe:https://breadvesalt.blogspot.com/2021/12/turkish-lasagna-water-borek-with-ground.html

History of Borek (Börek)!
Borek (in Turkish: Börek)’s origins are, admittedly, poorly attested. Only a handful of documents survive from before the mid-12th century; the scattered remains that have come down to us contain few clues about where and when it first appeared. There are plenty of theories about the borek. Among the most common is that it derived from the Byzantine plakous – a type of flat cake, descended from the Roman placenta (Placenta Cake), consisting of two sheets of pastry, stuffed with honey and cheese or chopped nuts.

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Full Article and recipe: https://breadvesalt.blogspot.com/2021/12/turkish-lasagna-water-borek-with-ground.html

Borek (Börek) Name Comes From!

According to the Austrian Turcologist, Andrea Tietze, "borek (börek)" comes from the Persian "bûrak", which referred to any dish made with phyllo (yufka) dough. This, in turn, probably came from the Turkic root, "bur": meaning "to twist" an allusion to the way thin sheets of dough had to be manipulated to produce a layered effect.

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Full Article and recipe: https://breadvesalt.blogspot.com/2021/12/turkish-lasagna-water-borek-with-ground.html