LEEK BOREK Pirasali Borek
4 kilos leeks
150 grams grated cheese (Kashar, cantal, or gruyere)
150 grams olive oil
50 grams bread crumbs
8 eggs
salt, pepper 
Wash the leeks and cut them into pieces. Boil in water then blend in a food mill. Add 7 eggs, grated cheese, a little salt and pepper and olive oil to the puree. Mix. Butter a baking dish and sprinkle with bread crumbs. Spread in the mixture. Beat the remaining egg and spread over the borek. Bake until the surface of the borek becomes golden brown.
 

BOREK TATAR - Tatar Boregi
For the Dough:
1 coffee cup water
1/2 soup spoon salt
2 eggs
400 grams flour
For the Filling:
1 and 1/2 soup spoons butter
200 grams ground meat
3 onions

For the Sauce:
250 grams yoghurt
6 soup spoons butter
red pepper

To Boil:
12 glasses of water
2 level soup spoons of salt
 
Make hollow places in 350 grams of flour. In the center put 2 eggs, 1/2 soup spoon of salt, and a coffee cup of water.

Make a dough, knead, and let stand an hour covered with a damp cloth. Sprinkle the dough and rolling pin with 50 grams of flour. Roll the dough to the thickness of a knife blade. Prepare the filling. Brown the onions in the butter. Add the ground meat and continue to stir for about 10 minutes while the meat cooks.

On one side of the dough, put small mounds of filling 5 cm. from the edge and about 10 cm. one from the other. Fold the edge of the dough over the mounds, then cut half-circles around the base of each mound and press around the circumference to prevent air from entering. Continue the same procedure for the remaining portion of the dough, placing the small mounds of filling a few centimeters from the edge... Keep rolling the remaining dough in order to use up all of the filling.

Boil 12 glasses of salted water, put the borek in it and boil 10 min. Remove from the water with a draining spoon and put on a plate. Beat the yoghurt.

Melt the butter in a small frying pan and add the red pepper. First pour the yoghurt, then the melted butter over the borek. Serve.

BAKED SPINACH BOREK Ispanakli Borek
100 grams butter
5 yufka
For the Filling:
1.250 kilos spinach
3 onions
6 soup spoons butter
salt, pepper
 
To Prepare the Filling:

Cook the cleaned spinach in boiling water. Drain and squeeze in a strainer to remove as much water as possible, then chop it with a knife.

Melt 6 soup spoons of butter in a saucepan. Add the finely chopped onions and brown for 5 minutes. Add the spinach, some salt and pepper and cook for 15 minutes, stirring from time to time.

To Prepare the Borek:

Proceed the same as in the recipe "Baked Borek" with cheese and ground meat, (see above), with the difference being that it is not necessary to use the egg, yoghurt and milk preparation between the "yufka." It is necessary only to generously butter both the baking dish and the surface of the last "yufka" that is put into place before putting the borek into the oven.
 

WATER BOREK  Su Boregi
You will need a round, high-sided mould, 25 cm. in diameter.
For the dough:
1 soup spoon salt
100 grams potato starch
3 whole eggs
350 grams flour
50 grams water
6 soup spoons butter

For the filling:
200 grams ground meat
2 soup spoons butter
3 large onions
1/2 bunch parsley, salt
  OR
1 coffee spoon milk
1 egg
1/2 bunch dill
1/2 bunch parsley,
250 grams white cheese

To boil:
16 glasses of water
1 coffee cup salt
 
To Prepare the Filling: (two kinds possible)

1) Brown the onion in the butter. Add the ground meat and a little salt. Stir and let cook for 10 minutes. When cooked, add the chopped parsley.

2) Mix together the mashed white cheese, an egg, and the chopped parsley and dill.

To Prepare the Dough:

Make hollow places in the flour. Break 3 eggs into the middle, add 1 soup spoon of salt, 50 grams of water. Mix and knead. Divide into pieces, flatten and cover with a damp cloth. Let stand evenly over the rim of the mold. Spread lightly with 1/2 spoon of melted butter.

Boil 16 glasses of salted water in a large saucepan. Add one of the small dough pieces and boil for one minute. Remove it from the boiling water trying not to tear it, and place it first in a bowl of cold water, then on the large crust in the mold, and sprinkle it with starch. Do the same with 4 more pieces of dough.

Now spread the filling, either the cheese or the meat preparation over the rough. Take the 4 remaining pieces of dough, prepare them exactly as you did the others, and place them one over the other covering the filling.

Finally fold the edges of the large crust toward the center covering the last crust that was put into place 1/2 hour.

With a rolling pin, roll one of the pieces to a fine disk, 50 cm. in diameter (double the diameter of the mold). Roll the other pieces to a width of 30 cm. in diameter. On the bottom of the buttered Spread on the remaining butter. Place the borek in a medium oven. Bake for about 1 hour and 15 minutes. Remove from the oven, place the mold on a plate and invert to remove the borek from the mold. Serve at once.

PUF BOREK - Puf Boregi
1 egg
1 soup spoon olive oil
1 to 1 and 1/2 glasses of oil for cooking
250 grams flour
250 grams white cheese or, 250 grams ground meat mixed with grated onion
3/4 coffee cup water
75 grams butter  
Make a dough with the flour, water, egg and oil. Wait 15 minutes. Separate the dough into 5 equal pieces. Roll the 5 pieces with a pastry rolling pin. Spread melted butter on each surface and place one on the other. Let stand 1/2 hour.

Now roll out the dough as fine as possible into a large disk. On one half of the disk, place small portions of the filling, be it white cheese or meat mixed with onion. The small portions should be spaced about 10 cm. apart. Fold the empty half over the filled half. Around the base of each portion of filling cut a half-moon with an aluminum saucer or something similar. Press around the circumference of each mound with your fingers to close it well, then fry the borek in oil.

SMALL MEAT BOREK Etli Borek
150 grams butter or margarine
150 grams yoghurt
2 soup spoons olive oil
250 grams beef cut into very small pieces
3 medium onions
4 eggs
bicarbonate of soda, salt
flour  
Soften the butter. Mix together the butter, 3 eggs, oil, salt (to taste), the soda and yoghurt. Add enough flour to thicken the mixture. (The Turks say, "until it has the texture of an ear lobe."). Roll out the dough and fold it over itself. Do this 5 times. Finally roll the dough into a ball and place it in a freezer. Remove from the freezer after 2 hours and allow to defrost. Roll with a rolling pin. Cut 40 small squares from the dough, and with your rolling pin, shape each one into a rectangle.

Partially cook the meat and grated onions in a small amount of butter. When the meat juice begins to disappear, let cool. Put a piece of meat in each rectangle of dough. Fold the small end over the other small end and press firmly to close the borek well. Dip in egg yolk and place in a buttered baking dish. Bake in a warm oven until the surface becomes golden brown.

YOGHURT BOREK Yogurtlu Borek

1/2 bunch dill
150-200 grams white cheese
150-200 grams yoghurt
2 egg yolks
3 yufka
50 grams butter  
Place one "yufka" over the other, spreading softened butter over. the first and second layers. Spread the yoghurt on the third. Following the diameters cut the stacked "yufkas" into fourths, then eighths and finally 16 equal triangular pieces.

Mash together the white cheese, parsley, chopped dill, and an egg yolk. Place a roll of filling at the base of each triangle. Roll the base of the triangle toward the point. To give them an even shape, cut the sides straight.

Place the borek on a buttered baking dish. Dip in egg yolk and bake until the borek are golden brown.
 

SMALL MEAT BOREK Etli Borek

150 grams butter or margarine
150 grams yoghurt
2 soup spoons olive oil
250 grams beef cut into very small pieces
3 medium onions
4 eggs
bicarbonate of soda, salt
flour  
Soften the butter. Mix together the butter, 3 eggs, oil, salt (to taste), the soda and yoghurt. Add enough flour to thicken the mixture. (The Turks say, "until it has the texture of an ear lobe."). Roll out the dough and fold it over itself. Do this 5 times. Finally roll the dough into a ball and place it in a freezer. Remove from the freezer after 2 hours and allow to defrost. Roll with a rolling pin. Cut 40 small squares from the dough, and with your rolling pin, shape each one into a rectangle.

Partially cook the meat and grated onions in a small amount of butter. When the meat juice begins to disappear, let cool. Put a piece of meat in each rectangle of dough. Fold the small end over the other small end and press firmly to close the borek well. Dip in egg yolk and place in a buttered baking dish. Bake in a warm oven until the surface becomes golden brown.

CIGARETTE BOREK AND AMULET BOREK  -  Sigara Boregi, Muska Boregi
For approximately 12 borek:
1 yufka
1/2 bunch dill
1/2 bunch parsley
1/2 glass oil
150-200 grams white cheese   
Spread out one "Yufka" and fold it in half. Cut along the diameter, producing 2 half-circles, one on the other.

To make the "cigarettes" trace 5 to 7 lines from the center of the straight side, forming sharp triangles. Place a little mixture of white cheese, parsley and dill at the base of the triangle. Roll toward the point while folding in the 2 sides to prevent the filling from leaking out. To make the point stick to the dough, dip it in a saucer of water before finishing the last roll.

When made, the "amulet borek" has a triangular shape. Fold the "yufka" in two and cut along the diameter to obtain the 2 half-circles, one over the other. Cut each "yufka" with a knife in 10 cm. wide lengths perpendicular to the diameter, giving you long strips of dough.

Place a small portion of mashed white cheese, parsley and dill mixture at the base of each strip. Take the small side of the strip and fold it to the large side, and then take the point and fold it to the next side. Continue until the end of the strip. (See diagram).

Stick the last point to the dough by dipping it in water first. When the borek are thus prepared, fry them in oil until golden brown in color.

How to Prepare the Borek Dough or "Yufka"   
1/2 glass water
2 eggs
2 glasses flour
6 and 1/2 soup spoons butter (or margarine)
salt  
Sift the flour, keeping back 2 soup spoonsful. Pour the flour into a large salad bowl and make a hollow place in the center. Put an egg 1/2 glass water, a half spoonful of melted butter, and salt into the hollow, and make the dough by mixing and kneading these ingredients. Sprinkle the dough with flour and let stand 15 minutes, covered with a damp cloth.

With a rolling pin roll the dough to a thickness of 2 cm. Spread on 3 soup spoons of softened butter. Cut the dough into 3 pieces, placing one on top of the other. Roll the 3 pieces. Spread on the remaining butter. Cut again into 3 pieces and place one on the other. Knead a few minutes and shape into a ball. Divide the dough into balls, a little bigger than the size of a tennis ball and roll out each of these balls to obtain the "yufka" - thin disks of dough approximately 60 cm in diameter. Let dry a little before using.