John Myers
Börek Moroccan Way
The perfect börek moroccan way recipe with a picture and simple step-by-step instructions.
- Dough
- 1 kg Flour
- 85 ml Lukewarm milk or cream
- 2 P. Dry yeast or 1 cube of yeast
- 1 tbsp Salt
- 1 tbsp Yogurt
- 1 tbsp Vinegar (this makes the dough nice and soft)
- Lukewarm water to knead
- Filling:
- Minced meat filling
- Spinach filling
- Cheese and parsley filling
- Tuna filling
- Or Or Or ………….
- It is up to you what you would like to have as a filling
- To edit:
- Melted margarine mixed with a little oil
- Semolina to sprinkle (no must)
- For painting:
- 1 Whisk the egg with a little milk
- Put the yeast with the sugar and the milk or cream in a small bowl, stir and let rest for 15 minutes.
- Mix the flour with salt in a large bowl and make a well. Now put the dissolved yeast, vinegar and yoghurt into the well.
- Now knead in lukewarm water until an earlobe is soft dough. Cover everything and let it rest for about 1-2 hours.
- Now shape the mandarins into large balls from the dough, roll out each ball about a plate large and very thin.
- Now brush the top side with a little butter-oil mixture and sprinkle with semolina (optional).
- Now fold this side up to the middle. Do the same with the bottom side.
- Brush the whole thing again with a little of the mixture, sprinkle with semolina (optional) and fold into a packet.
- Do the same with the remaining dough balls.
- Cover again and let rest for about 30-45 minutes.
- In the meantime, prepare the filling as you like and set it aside.
- Preheat the oven to 200 degrees (convection 180 degrees) and line a baking sheet with baking paper.
- Now spread out each packet thinly with oiled hands, cover something with the filling on the bottom side, place the front side on top of the filling and the sides on top.
- Roll the whole thing up. Now place the finished roll on the baking sheet. Proceed in the same way with the remaining packages.
- Brush the finished packets with egg milk and bake for 20-30 minutes. Serve hot or warm with a salad.
- These can also be frozen well.
- Tip: If you like, you can sprinkle these with sesame and black cumin before baking.
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