My mum first started making these for us when my auntie Helen moved back to England from Turkey. As a young teenager I remember being very confused by the name of these pastries. My other auntie, Clare, who spent each summer visiting Helen at her home in Fetiye, had a Turkish boyfriend called ‘Burak’. I quite happily used to call these pastries Burak, although quietly thinking to myself ‘they must really like these pastries over there to name a person after them’. It was only until Helen overheard me one day and couldn’t stop laughing – it’s BOREK not Burak.
Anyway, Helen brought back lots of delicious Turkish inspired recipes, but these b-o-r-e-k seem to be a stable when she cooks up her much requested Middle Eastern family feasts.
It’s such a simple recipe with very few ingredients, honestly, you’d be surprised how many people compliment these borek. As the feta is the hero in this dish make sure to buy a good quality one.
Enjoy as part of a mezze or jazz up a plate of Turkish beans and rice, just be careful not to eat them all!
I pack of filo pastry (220g)
2 packs feta (400g)
Method Makes approx 20
- Using a fork crumble the feta up in a small bowl.
- Beat up an egg in a jug, then mix into the feta along with a few grindings of black pepper.
- Lay out the filo pastry on a large chopping board or clean work surface. Cut filo into strips 4 inches wide, usually it works out as one sheet into 2. (3 if you want smaller ones)
- Place a tablespoon of feta on the bottom right hand side of the pastry. Place your hand underneath the pastry and feta then fold upwards to create a triangle. Repeat until the pastry strip ends. Place on a plate ready to be fried.
- Heat a generous glug of olive oil into a frying pan. Place one of the borek in the pan. If it sizzles slightly then the oil is ready. Fry on both sides for about one minute until the pastry has turned golden. Drain on a plate with some kitchen towel. Serve immediately.