Borekitas
Author: 
Recipe type: Börek
Cuisine: Turkey
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • Ingredients for the aubergine filling
  • 500g/1lb aubergines
  • 100g/4oz feta/white cheese/beyaz peynir
  • 100g/4oz grated taze kaşar peyniri, kashkaval or Gruyere
  • pepper
  • salt (optional since the white cheese contains salt)
  • Ingredients for the potato filling
  • 400g/14oz or 3 medium potatoes, boiled and mashed
  • 350g/12oz white cheese/feta/beyaz peynir
  • 50g/2oz grated Parmesan or kaşar peyniri
  • 3 eggs
  • white pepper
  • Borekita dough
  • 125ml/4fl oz sunflower oil
  • 125ml/4fl oz warm water
  • ½ tsp salt
  • about 350g/12oz flour
Instructions
  1. Aubergine filling
  2. Grill the aubergines either in the oven, under the grill or over the gas flame until soft and blackened. Put them in a colander and peel them. Then chop the flesh in the colander with a sharp knife to release the juices, and press them out with your hand. NB Madam Tuna wraps the peeled aubergines in a piece of muslin and squeezes them to get rid of as much liquid as possible.
  3. Turn the aubergine into a bowl. Add the feta and mix well. Then add the kaşar, kashkaval or gruyere and the pepper and mix well. You may not need to add any salt. Taste before you do.
  4. Potato filling
  5. Mix all the filling ingredients together thoroughly.
  6. Borekita dough
  7. I am going to quote directly from Claudia Roden:
  8. 'This is a very easy dough to make. It can be easily rolled or flattened between the palms of your hand. The quantity of flour needed is always given as 'as much as it takes - when it feels like the lobe of your ear'. So true: this is what Turkish cooks say! I think that is much more sensible than giving precise measures, since the amount of water that flour absorbs varies not only with different types of flour but with flour from the same provenance from one year to another.
  9. For this reason, I urge you to add the amount of flour slowly towards the end and to be ready to stop when you feel the dough has absorbed as much as it can. It should be extremely soft and malleable.
  10. In a large bowl, mix the oil, water and salt, beating with a fork. Gradually work in enough flour to make a soft, malleable dough - stirring it in with the fork to begin, then working it in with your hands. You may roll it out right away. If you want to keep it aside for an hour or so, do so in clingfilm and at room temperature, not chilled in the refrigerator.'
Recipe by Pantry Fun at https://pantryfun.com/i-learn-how-to-make-borekitas-from/