Snacks

2 recipes

Baked Börek with Khandrajo Filling

Börek are Turkish pastry packages filled with various ingredients: meat, cheese, or vegetables. This vegetarian version uses khandrajo, a concentrated eggplant ragù heavily reduced until jammy and concentrated. Traditional börek-making uses thin, hand-rolled dough (yufka), but modern versions use readily available filo pastry. The key to success is preparing the khandrajo well ahead; it must be completely cool before filling (otherwise it creates soggy börek). The eggplant roasts down to deep mahogany richness through high-heat cooking, creating a sweet-savory filling. Baked börek develop shatteringly crisp exteriors through careful pastry handling and high-temperature baking.

1 hour 55 minutes Serves20

Fried Börek with Meat Filling

Fried börek are Turkish-influenced pastries that combine simple pastry (made from water, oil, and flour) with a seasoned ground meat filling. The meat is cooked in aromatics, bound together with egg, and enriched with fresh parsley. The pastry is thin and tender, becoming shatteringly crisp when deep-fried. The key to success is ensuring the filling is completely cold before assembling (otherwise it creates soggy pastry), rolling the pastry thin (for crispness rather than doughiness), and maintaining proper oil temperature during frying. These are best consumed immediately, while still warm and crispy.

1 hour 35 minutes Serves30