Börek with Antep Peynir & Parsley

A light, crispy, flaky pastry & packed with the perfect blend of Antep peynir and parsley!

     If you love a good savory croissant, then you’ll absolutely love this Börek with Antep Cheese & Parsley! It’s light and delicious and layered with flavor.

Made with Yufka, a thin flaky dough comparable to phyllo dough that comes pre-prepared, it’s a great item to whip up in a hurry in your home kitchen.

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Plus, the fresh flavors of Antep peynir and parsley make this a delicious and flavorful dish!

What is Antep Peynir?

Antep Peynir is a type of cheese produced in the city of Gaziantep in Turkey. It is a dense white cheese traditionally made from sheep or goat milk.

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Antep Peynir

Here’s the recipe:

  • 1/2 package of Yufka (or phyllo dough) torn to pieces
  • 5 TBSP melted butter
  • 5 TBSP water
  • 2 c grated Antep Peynir (or a dense white cheese; mozzarella could work)
  • 1 c minced fresh parsley

Preparation:

Tear the Yufka into pieces, reserving two large pieces.

Mix together the cheese and parsley and set aside.

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In a circular pan, layer the Yufka on the bottom. Sprinkle with 2 TBSP melted butter and 2 TBSP of water.

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Layer the cheese and parsley mixture evenly on top.

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Cover with another layer of Yuka. Sprinkle with 1 TBSP melted butter and 1 TBSP of water. (Repeat 1 more time)

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Then take the two larger piece of yukfka and place on top. Cut off any hanging edges from the pan.

Then shape the sides of the dough into the pan.

Sprinkle with 1 TBSP melted butter and 1 TBSP of water. And cut it in quarters.

Cook the Börek on an open flame until browned on the bottom.

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Remove from the flame. Carefully cover the Börek with a plate and flip. Arrange the Börek back into the circular dish and return to the open flame.

Cook until browned. Then cut and serve immediately!

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Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Soganli Lahmacun (Onion Turkish Pizza)

A twist on the traditional Turkish pizza, this Soganli Lahmacun, is packed with flavorful finely minced onions, meat and more!

I love Lahmacun. But I mean who wouldn’t? It has a very thin, perfectly crispy around the edges and it’s packed with delicious fresh flavor. While the traditional Lahmacun is amazing, I must say that this Soganli Lahmacun is also delicious in it’s own unique way. All of the ingredients are minced together so finely that when you taste the pizza, you actually taste all of the ingredients all together. And, my oh my, how yummy they taste together.

Here’s the recipe:

  • 500 grams ground beef
  • 1 kilo of red onions
  • 3 garlic cloves
  • 2 medium red peppers (sweet or bell peppers)
  • 150 grams walnuts (shelled)
  • 1 TBSP ground cumin
  • 2 TBSP red pepper flakes
  • 2 TBSP pomegranate molasses
  • 2/3 c tomato paste

Preparation:

Peel the onions, rinse and drain.

Peel the garlic cloves.

Wash, cut in half and remove the seeds of the peppers.

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NOTE: If you live in Turkey or a country that has wonderful FIRINS (bakers who will prepare the lahmacun for you as long as you bring them all the ingredients), then you will place all the ingredients in a pan, bring it to the Firin and voila! You’ll have dozens of lahmacun, hot and fresh!

If you don’t have a local FIRIN, here’s what you’ll need to do:

Chop all of the ingredients into large chunks. Place it in a food processor and blend it all together until everything is finely chopped (almost like a thick paste, but not quite that far).

Using the bread dough recipe below, prepare your lahmacun.

Bread Dough

  • 4 cups flour
  • 2 packets dry yeast
  • 2 tBSP olive oil
  • 1 TBSP salt
  • 1 cup of hot (not boiling) water
  • 1 TBSP sugar

Combine the sugar, yeast, and water together in a large bowl and stir until well combined. Allow the yeast to activate by allowing it to set for 10 to 15 minutes.

Then add 2 TBSP olive oil and 1 TBSP salt and whisk together. Slowly add in the flour, stirring with a wooden spoon until well combined.

NOTE: You may not need all of the flour so add it cup by cup to ensure that the dough is not too dry.

Roll the dough out onto a floured surface and knead for 5-10 minutes. Shape into a ball.

Coat a bowl with 1 TBSP of olive oil and place the ball of dough in the bowl. Cover with plastic wrap or a damp kitchen towel and set it in a warm place. Allow the dough to rise for 1 hour. Then punch it down and allow it to rise for another 30 minutes,

Pour the dough onto a floured surface and divide it into golf ball size pieces. With a rolling pin, roll out each piece until VERY thin. NOTE: Lahmacun is a very thin crust Turkish pizza. It needs to be very thin but still able to hold onto the topping.

Next, take 2-3 TBSP of the quince mixture and spread it onto the the dough. It should form a nice and thin layer where you barely see the dough.

Transfer the lahmacun to a really hot baking sheet or pizza stone and bake on 250C  (or as hot as your oven can get) for 3-5 minutes. NOTE: Watch it closely because it will bake fast and it would be a shame for your hard work to go up in flames. I mean literally, it can burn.

Then remove from the oven, serve and enjoy!

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Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Quick Skillet Pita Bread

Crispy on the outside, light and soft on the inside, this skillet pita bread is a quick and easy way to make a delicious bread to accompany any meal.

There’s nothing like a batch of warm bread! I must confess that when I go to one of my favorite restaurants with a glass kitchen, I peer behind the glass like a child and watch the bakers artfully create the bread. It’s a skill and I’m always mesmerized.

Inspired by the artisans, I created my version of a pita bread. Except instead of using the wood burning oven, I’m using a skillet to quick cook the bread in small round pieces.

The end result? Light, flaky and soft individual serving pita bread. It’s so good!

Here’s the recipe:

P.s. I created a video on how I make the pita bread. Just click on the video below.

Skillet Pita Bread 

  • 2.5 cups of flour
  • 1 TBSP salt
  • 1 TSP honey
  • 1 packet of yeast (2 tsp)
  • 1 cup hot water
  • 2 (heaping) TBSP thick yogurt (e.g. suzme or Greek yogurt)
  • 1 TBSP olive oil (plus 2-3 more for coating the bowl & cooking)
Preparation:
Combine the hot water, honey, olive oil and yeast in a bowl and stir.
Meanwhile, measure out the flour and salt.
Add the wet mixture to the dry mixture and spoon in the yogurt.
Stir with a wooden spoon to combine and then incorporate with your hand, gently kneading.
Coat the bowl with 1/2 to 1 TBSP of olive oil and place the dough in the bowl. Cover the bowl with plastic wrap or a damp kitchen towel and place in a warm place to rise for about 1 hour.
After 1 hour, put a skillet on the stove and drizzle on 1 TBSP of olive oil. Take golf ball size pieces of the dough, roll into a bowl and then flatten it with the palms of your hand. Shape the dough like a small pizza with your finger tips and place on the skillet. Cook for 2-3 minutes per side on medium low heat or until browned.
Serve with your favorite meze or just enjoy the bread alone. It’s just that good!
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Quick Skillet Pita Bread with Olives & Babaganoush

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Kiymali Zeytin Börek (Beef & Olive Börek)

A little savory baked pocket packed with tender ground beef and flavorful olives.

What is Börek? In the simpliest terms, they are a variety of stuffed pastries generally with a thin and flaky dough. The dough is normally either a phyllo dough or yufka. They are the type of pastry that has that soft “crunch” as the flaky pieces break off with each bite. However, this börek uses a softer dough that is similar in texture to pizza dough. Although a bit more dense, it’s still compliments the filling nicely.

While börek can be savory or sweet, this recipe with ground beef and green olives is savory. It is perfect for a lunchtime meal.

While the dough is important (find my bread dough recipe here), the filling is crucial.

Here’s the recipe:

  • 500 g ground beef
  • 3 c of green olives (pitted and chopped)
  • 4 green onions
  • 1 bunch parsely
  • 1 c diced walnuts
  • 2 lemons (juiced)
  • 2 TBSP pomegranate molasses (nar eksisi)
  • 2 TBSP tomato paste
  • 1 TBSP red pepper paste
  • 1 tsp red pepper flakes (pull biber)
  • 1 tsp black pepper (kara biber)
  • 11/2 tsp cumin
  • salt (to taste)
  • pre-prepared bread dough*

*If not taking the börek to a FIRIN.

Preparation:

Sauté the ground beef. Then add about 1 cup of water and simmer for 5 minutes.

Stir in the tomato paste and the red pepper paste until well combined. Then add the cumin, red pepper flakes, black pepper and salt to the beef mixture and simmer for another 5 minutes.

Meanwhile, chop the green onions, parsley, walnuts and green olives. Then add them all to the ground beef mixture, stir and cover. Simmer for 10 minutes on medium heat.

Add the lemon juice, pomegranate molasses and olive oil. Stir until well incorporated and taste. Add more seasoning if needed.

Remove from the heat and transfer to a heat safe bowl.

If taking to the FIRIN (bakery), cover the bowl with plastic wrap and bring it to the FIRIN.

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If baking them at home, then roll out the bread dough until very thin. Cut into long strips about 6 inches long and fill the dough with a heaping tablespoon of the filling.

Fold the dough over and seal it with an egg wash or water to form a half moon piece for each börek. Bake in a 350F oven for 15 minutes or until browned.

Serve immediately and enjoy!

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This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website