Turkish White Cheese Borek Recipe

When I think of borek, the image that pops up in my mind is that of borek with cheese. I guess this is the case because I am Thracian. For us, borek is equal to borek with cheese. We don't make different kinds of pastries. There are many different kinds of borek in Thrace than you can imagine. But the basis is cheese, and a little bit of cheese is added to each variety. For example, whether it is leek or spinach, a little cheese is added to its mortar.

Or is it a potato pie, the second tray must be filled with cheese. A different behavior could not be expected from a region whose main food source is cheese, right? This love of cheese is both a gift and a punishment for a Thracian. The biggest problem of a Thracian who has to live far from his hometown is that they cannot find delicious cheese like in their hometown. Most of them have their cheese sent from their hometown anyway. I, who has been away from his hometown for many years, also suffered from this situation. It has been very difficult for me to find cheese that I like. The brands I found often broke their standards after a while and pushed me to search for new ones. That's why I almost became an expert on Turkish white cheese. Now I can tell whether a cheese is edible for me by the way it looks before I even taste it.

Which Cheese Is Used in Cheese Pastry?

I rather like low-fat, hard cheeses that not many people prefer. That's why I always have borek cheese at hand. As it can be understood from this, it is useful to choose low-fat or non-fat cheeses for making borek. Fatty cheeses will run off while the it is cooking, and you will have plain borek, not cheesecake. If you want to see cheese in it, choose curd cheese, cottage cheese, Turkish white cheese or eksimik chese.

Enjoy...

Bon Appetit...