Friday, 14 November 2008


You can make this borek with various fillings such as cheese and spinach. Mince and onion ( for this, the mince meat have to be pan fried with onions first. ) Potato, dill and spring onion. You can also create your own filling from the combination you desire. 
Today I am using cheese and parsley to make these boreks for breakfast. I used edam cheese but any semi fat cheese will be fine to use.

  • 400g  plain flour
  • 2 level tsp salt
  • 1 egg
  • 2 tbsp olive oil
  • 100 ml milk
  • 100 ml warm water
Sift the flour and salt into a large bowl. Add the egg, olive oil, milk and water in the centre of the flour. Work all the ingredients into the flour, mix it well to form a ball. Place the dough on a lightly floured work surface and knead it for 5-7 minutes. Shape the dough into a ball, cover with cloth and set aside to rest for half an hour or so.

  • 1 packed of edam cheese
  • handful of parsley.
While the dough resting, grate the cheese and mix with chopped parsley. If you are using potato filling, boil them first, grate and mix with spring onions or chopped spinach.


Divide the dough into 8-10  pieces, about a size of an egg. Place the dough pieces on floured work surface. Roll out the dough into a thin circle, about 25-30 cm in diameter. This is the size of my griddle, but you can roll it smaller or larger depending on your pan size.
Then place 2 heaped tbsp of cheese and parsley filling in the centre, on the one half. Fold the other half over and brush the edge with water before pressing with finger tips to seal the boreks.
Heat the griddle or pan, turn the heat to medium- low and cook boreks for 5-7 minutes, turning and making sure both sides  are cooked properly. Brush it with olive oil or butter just before serving.
NOTE: Sometimes if I am in a hurry, I make this dough in a food processor. Just put everything in the food mixer and pulse it until you achieve a ball of dough. It works very well.

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