This isn't just borekas; it's borekitas, a culinary gem of the Balkan kitchen that every Bulgarian or Turkish child grows up with. The dough is crispy and rich, easily made at home with the addition of yogurt and oil, which enrich the dough and make it exceptionally tasty.
The attached recipe includes an excellent cheese filling made of three types of cheese. However, if you prefer spinach or eggplant borekitas, feel free to substitute one of the cheeses with cooked spinach or roasted eggplant.
Ingredients for approximately 24 pastries:
2 cups (280g) flour
1 teaspoon baking powder
1 teaspoon fine salt
1 container of yogurt
1/3 cup (80ml) oil
For the cheese filling:
250g Tuv Ta'am cheese or ricotta
100g Bulgarian cheese or feta
100g Kashkaval or grated yellow cheese
1 egg
For brushing and topping:
1 beaten egg with a pinch of salt and sugar
2-3 tablespoons sesame seeds
Preparation Instructions:
1. Prepare the dough: In a bowl, mix the flour with baking powder and salt. Add the yogurt and oil, and knead to form a dough. Wrap in plastic wrap and refrigerate for half an hour.
2. Prepare the filling: Mix the cheeses with the egg.
3. Preheat the oven to 200°C (392°F) and line a baking tray with parchment paper.
4. Fill and bake: On a lightly floured surface, roll out the dough to a thickness of 1/2 cm (about 1/4 inch). Use a glass or an 8 cm (about 3-inch) round cutter to cut circles from the dough. Place a teaspoon of filling in the center of each circle, fold it in half into a crescent shape, and press the edges together. Place on the baking tray. Brush with the beaten egg mixture and sprinkle with sesame seeds.
5. Bake for 20-25 minutes, until the borekitas are golden and beautiful.
By Orly Plai-Bronstein, in collaboration with Olive Tree Oil