Fresh Borek with minced lamb - kiymali gul boregi

Delivery Conditions
Always made on the shipment date to ensure the freshness. Prepared freshly and packed straight away.
Consume within 2/3 days after delivery or simply freeze it for later use

Heating Advice
Best to heat it up on a frying pan.

Ingredients
Minced lamb, tomatoes, onions, black pepper, pepper flakes. salt (unless feta is not very salty), vegetable oil

Alternatively heat on a put in the 180°C preheated oven for 2min or use Microwave for 1min 900W - 45-50sec 1100W

What is Borek?
Börek, which is made with thinly rolled dough or phyllo, is one of the most important flavors in Turkish culture. A special delicacy that is prepared when guests arrive. Börek is a delicacy that is given special importance in this sense. 

Origin of the word Börek
The word "börek" comes from the Turkish word "bürmek" (to roll). The word “bür-”, which means “to shrink, twist, bend” in Turkish, and the suffix -ak/-ek, which is also found in the derivation of words such as bıç-ak (knife) and kür-ek(showel),  emerged as the word “bürek”.

Borek in other languages/cultures
Since the Turks have lived in a wide geography in the Eurasian region throughout history and carried the pastry to these regions like many other flavors, there are words borrowed from the pastry in many languages. In this context, the word börek means

- "burak" or "bureik" in Syrian and Egyptian Arabic,
- "brik" in Tunisian Arabic,
- "braka" in Algerian Arabic,
- "būrak" in Persian,
- "bourekia" in Greek,
- “byrek” in Albanian,
- "burek" in Bosnian,
- “borek” or “burek” in Serbian,
- "biurek" in Bulgarian,
- “Bureca” in Romanian,
- "böreg" in Armenian,
- "borek" into Russian, Polish


Development of Borek

Historically, dough pieces prepared using flour, water and salt have been used in various ways. In this long process, which continued from unleavened phyllo dough baked on an iron plate to flatbreads, from pasta to manti, from pitas to lahmacun, phyllo making developed and over time, thin phyllo dough and layered pastries and baklavas emerged.

While dough is used in various dishes, phyllo was discovered due to the nomadic culture's need for a high degree of freedom of movement, in other words, with the "pressure" of the lifestyle. In order to increase the saturation of the dough, it was tried to be consumed as a wrap or to make it closer to the "thickness" of normal bread by layering it in layers. In this context, it was possible to put the dough 5 to 10 layers on top of each other, and to add foods such as almonds, walnuts, cream, cheese, herbs, vegetables or dried fruit between the layers to make it thicker.

It would be correct to say that the process of becoming more refined pastry took place in the palace kitchens during the period of Ottoman Empire. In this direction, in the sources of the 16th and 17th centuries, when the Ottoman culinary art was at its peak, all kinds of vegetables and herbs, from minced meat, cheese, cream, anchovies, chicken, trotters and ciris grass to turnips, were used as the stuffing and accordingly, various types of pastry were made.