If I am not wrong, it has been a long time since I shared a pastry, especially a borek recipe. But I chose a recipe to compensate for this separation. Crunchy muska borek is one of the most popular borek recipes in Turkey. It takes its name from its shape. Muska means the triangle leather amulet.
Muska borek can be baked or fried. Since it is a layered borek, I prefer it baked. A purely personal preference, please do not take it as an advice. If you like fried boreks better, you can fry it.
I usually make this borek with cheese since it is both easy and my favorite filling, so I wanted to share the recipe as I usually do. But like many boreks, you can change the filling as you like. You can make use roasted ground beef, potatoes or spinach.
If you will use cheese like me, it will be more suitable to use no-fat or low fat cheeses like cottage cheese or curd cheese or light white cheese instead of fatty cheeses that will melt and flow while cooking.
Enjoy the recipe …
- 2 yufka sheets
- 1/2 cup of oil,
- 1 heaping teaspoon of flour,
- 2 cups of cottage cheese, curd cheese or crushed white cheese,
- 1 handful of chopped parsley,
- 1 egg yolk,
- Sesame seeds.
- Mix cheese and parsley together,
- Beat the oil and flour,
- Spread one of the dough on the counter, brush half of it with the oil mixture and fold the other part on the brushed side,
- Brush the top with oil mixture again,
- Cut into 3-4 finger width strips (there will be about 8-9 strips),
- Put 1 teaspoon of cheese mixture at the end of one of the strips, fold the edge on the cheese mixture as a triangle and keep folding in opposite sides until it becomes a triangle pocket,
- Prepare the remaining strips and other dough in the same way and place them into a baking tray covered with wax paper,
- Brush with egg yolk and sprinkle with sesame seeds,
- Bake in a preheated oven at 190 C degrees until golden brown.