Deep-Fried Borek
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 6round (12-inch) sheets feuille de brick dough
- 8ounces halloumi cheese, sliced into thin 2½-inch strips, the thickness of a cigarette
- 2tablespoons ground Aleppo pepper
- 2tablespoons nigella seed
- 1cup picked parsley leaves
- 12brined, jarred grape leaves, stems and ribs removed, cut into quarters
- 2eggs, whisked thoroughly
- Vegetable oil, for frying
Preparation
- Step 1
Lay out the stack of brick dough on a flat work surface, and cut into quarters, as if cutting a pizza. Peel apart individual sheets of dough, and then re-layer gently. Cover with a dry kitchen towel while you work to keep the fragile, quick-drying dough supple and workable.
- Step 2
Working two at a time, position a dough triangle so that the wide end is at the bottom and the triangle tip is pointing away from you. Place a strip of halloumi cheese across the bottom of the dough portion, leaving a ½-inch margin at the bottom edge. Add a pinch of Aleppo pepper and 1 of nigella seed, then add 2 parsley leaves and 2 pieces of grape leaf in a neat pile on top of the cheese.
- Step 3
Using a pastry brush or your fingers, carefully and lightly brush the outer edge of the dough with egg.
- Step 4
Fold in the bottom right and left edges of the dough over the filling, and then roll the package away from you, tucking in the edges as you roll, as you would roll a burrito, a newborn baby or a closed cigarette. Try and keep your package as neat and tightly rolled as possible. Set aside, and repeat until you have used all the dough.
- Step 5
Heat 2 inches of vegetable oil in a heavy-bottomed pot until it registers 350 degrees Fahrenheit on a thermometer. Working in small batches, fry the borek until golden-brown and cooked through, about 5 minutes. Take care to move the borek around during the first few minutes of frying, as they can easily stick together. Transfer the borek to a tray lined with paper towels. Serve while hot but not blistering so.
Private Notes
Cooking Notes
How about using sheets of filo dough instead of brik? My family, has been doing this since time immemorial. And the sheets do not necessarily need to be round. The rectangular size of the filo sheets is perfect. Granted that filo dough is lighter and more fragile than brik, but using 2 layers works very well.
Borek is an Algerian recipe. The dough is either homemade or bought from other homemakers who make it to earn some money to supplement their family income. You can make it this filo dough but you can never reach the crispness or the taste of the ones made with les feuilles de brick dough. You might find the dough in some North African stores.
La pâte filo est partout utilisée en Turquie, là où sont nés les böreks, fruit de la cuisine des steppes de l'Asie centrale. Avant de se faire connaître dans toute la Méditerranée. La pâte Yufka, de l'Est de la Turquie, a sans doute été la première à être utilisée.
This is the greatest idea ever. I have lots of Turkish shops nearby that sell borek and it’s usually soggy and a bit meh. I am making this for lunch this week. Any recipe suggestions to make gozleme edible once it cools down?
How about using sheets of filo dough instead of brik? My family, has been doing this since time immemorial. And the sheets do not necessarily need to be round. The rectangular size of the filo sheets is perfect. Granted that filo dough is lighter and more fragile than brik, but using 2 layers works very well.
Borek is an Algerian recipe. The dough is either homemade or bought from other homemakers who make it to earn some money to supplement their family income. You can make it this filo dough but you can never reach the crispness or the taste of the ones made with les feuilles de brick dough. You might find the dough in some North African stores.
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