Borek is one of the greatest and crispiest appetizers you'll ever try. Hailing from the Balkan reigon, it's a popular food in Turkey and parts of the Levant. Today we're making two different kinds of Borek, the first is a spiral borek with a spinach filling, and the second is a rolled cigar borek with a cheese filling.
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0:00 Intro
0:57 Preparing the spinach filling
2:23 Preparing the cheese filling
3:33 Making the secret Sauce
4:05 Choosing the pastry
4:35 Making the spiral borek
6:57 Making the cigar borek
8:48 Taste test and Outro
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Spinach Filling:
600g Spinach
1 Medium Onion
400g Aged Feta
2 Tbsp Olive Oil
1/2 Tsp Salt
1/2 Tsp Black pepper
1/2 Tsp Aleppo Pepper flakes

Cheese filling:
500g White Cheese
250g Kasar Cheese or Mozzarella
60g Parsley
1 Tbsp Nigella Seeds
1/2 Tsp Black Pepper
1 Egg

Sauce:
2 Eggs
115ml Olive Oil
200g Yoghurt

Spiral Borek:
500g Whole yufka sheets
Sesame seeds
Nigella seeds

Cigar Borek:
350g sliced Yufka triangles
Vegetable oil

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Directions:

To make the spinach filling:
1- Dice your onion to a small dice and roughly chop the spinach so each leaf is cut into 3-4 pieces
2- Add the oil to a pan over medium high heat, and add the onions, saute for 5-6 minutes until softened and starting to brown
3- Add the spinach to the pan, and allow all the leaves to wilt. Once they have wilted, cook for 3 minutes further to evaporate excess moisture
4- Place a sieve over a bowl, then add the spinach mixture, and allow to drain for at least half an hour
5- Once drained, pour out the liquid and add the spinach to the bowl. Crumble in the cheese, and add the seasonings
6- Mix well

To make the cheese filling:
1- Shred your Kasar cheese and place in a bowl, then crumble in the feta cheese
2- Remove the parsley leaves from their stalks then roughly chop to a small size
3- Add the remaining ingredients and mix well

To make the sauce:
1- Whisk your eggs together until fluffy
2- Mix in the oil and combine well
3- Add the yoghurt and mix until mostly smooth

To make the spiral borek:
1- Cut your sheets of yufka in half, then place a single sheet with the curve facing towards you
2- Brush the sauce all over the sheet until well covered
3- Place the filling along the flat side of the sheet, going almost from edge to edge and leaving a small gap from the flat side
4- Roll the sheet over the filling, then continue rolling until you've rolled the whole sheet
5- Place a baking sheet in a round baking dish, then curl the borek into a spiral and place in the center of the dish
6- Repeat steps 2-4, placing each roll into the baking dish to form a spiral. If any sheets are heavily torn, double up the layers
7- Brush the top with more sauce, then sprinkle on the sesame and nigella seeds
8- Bake at 180c for 45-60 minutes until golden all over
9- Cut into 6 slices and serve hot or warm

To make the cigara borek:
1- Place a triangular sheet of yufka with the curved edge facing towards you
2- Add the filling along the curved edge, leaving a gap of 2-3 cm from that edge, and 3 cm from either side
3- Tuck the sides of the pastry over the filling, then fold the bottom edge over as well
4- Roll this nearly all the way to the end, then dab the tip with some sauce
5- Roll it the rest of the way to seal
6- Fill a pan with a little oil, and heat on medium heat
7- Once heated add your borek, and cook for 2-3 minutes rotating every 30 seconds or so
8- Once golden and crispy all over, remove and drain on a wire rack

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