Does anyone have the recipe for meat borak. Like they have in Turkey or what you buy here in the Turkish Food?

Answer 1

Korean Marinade For Meat (For up to 5 pds. of meat)
Recipe #34667
9 ratings
Delicious marinade given to me years ago by a Korean woman. Excellent for any kind of meat- beef, roast, chicken, pork, ribs, and shrimp. Prep time does not include slicing meat, and cook time depends on what you are cooking and by what method, and does not include marinading time. )The longer the marinading time, the better!). Enjoy!

1 cup soy sauce
1 cup water
1/2 cup honey
1/2 cup chopped green onions
1 tablespoon sesame oil (or any other oil)
1 teaspoon black pepper
1/2 tablespoon Accent seasoning or msg (optional, but better with)
1 teaspoon garlic powder (or less to taste)



1. If using roast, slice paper-thin.
2. Pour marinade over meat.
3. If using any kind of beef, let soak overnight room temperature.
4. (The salt content from the soy sauce keeps beef from going bad).
5. If using any kind of chicken, pork, ribs, or shrimp,refrigerate for up to 24 hours in fridge, then cook.
6. Can cook on grill, bake, broil, quick panfry.

Answer 2

Here is a recipe for meat borek that I have actually made before. It's delcicious! However, it's not Turkish, it's Yugoslavian, but I am sure it is very similar, if not the same, as what you are looking for.

Ingredients:
1 tablespoon olive oil
1 medium yellow onion, peeled and chopped
1 pound ground beef
1 teaspoon allspice
2 teaspoons Hungarian paprika
Salt and freshly ground black pepper
1 box phyllo pastry sheet (12 inches x 17 inches)
3/4 cup butter, melted

Instructions:
Heat a large frying pan and add the oil. Saute the onion until soft, and then add the beef, spices, and salt and pepper to taste. Cook until the meat is crumbly but not dry. Cool completely before you continue.

Lay 1 sheet of phyllo dough on the counter. Brush with some of the butter. Place a heaping 1/3 cup of meat mixture acrosss the sheet along the long side, 2 inches from edge. Fold the bottom over the meat mixture and roll into a snake shape. Cut the roll in half and coil each roll into a snail shape. Place on a nonstick baking sheet and butt the end up against the edge of the pan to prevent uncoiling. Brush with additional butter.

Bake in a preheated oven at 375 degrees for 15 to 20 minutes or until just golden.

Keep the remaining sheets of phyllo dough covered with plastic, and work quickly to prevent in from drying out.

Hint on handling phyllo dough: Be sure the dough is at room temperature before you open the box. Place the sheets of dough on a large cookie sheet and cover them with plastic wrap and then a heavy towel. In this way, they will not dry out while you are working with them. Work fast for best results and do not have the butter too hot when brushing the dough.

Yield: 18 to 20

Good luck, and enjoy!

Answer 3

Yugoslavian Burek (Borek) Recipe

Ingredients
1 tablespoon olive oil
1 medium yellow onion, peeled and chopped
1 pound ground beef
1 teaspoon allspice
2 teaspoons Hungarian paprika
Salt and freshly ground black pepper
1 box phyllo pastry sheet (12 inches x 17 inches)
3/4 cup butter, melted

Instructions
Heat a large frying pan and add the oil. Saute the onion until soft, and then add the beef, spices, and salt and pepper to taste. Cook until the meat is crumbly but not dry. Cool completely before you continue.

Lay 1 sheet of phyllo dough on the counter. Brush with some of the butter. Place a heaping 1/3 cup of meat mixture acrosss the sheet along the long side, 2 inches from edge. Fold the bottom over the meat mixture and roll into a snake shape. Cut the roll in half and coil each roll into a snail shape. Place on a nonstick baking sheet and butt the end up against the edge of the pan to prevent uncoiling. Brush with additional butter.

Bake in a preheated oven at 375 degrees for 15 to 20 minutes or until just golden.

Keep the remaining sheets of phyllo dough covered with plastic, and work quickly to prevent in from drying out.

Hint on handling phyllo dough: Be sure the dough is at room temperature before you open the box. Place the sheets of dough on a large cookie sheet and cover them with plastic wrap and then a heavy towel. In this way, they will not dry out while you are working with them. Work fast for best results and do not have the butter too hot when brushing the dough.

Answer 4

There are several receipes to Borek. I will describe the traditional
Arabic version:

1lb finely ground beef
1 medium-size onions
A little finely chopped parsley
2 tablespoons all-spice
1 teaspoon black pepper
salt to taste
1 pack frozen filo

Take the filo package and thaw it according to directions. Meanwhile,
chop the onions finely, mix all the spices with the parsley and the
meat. Add the onion and cook over medium heat. When it is done, take
each sheet of the filo, cut it into abput 12 pieces, put some meat in
the centre of each piece and fold it. Leave it on a wax sheet while
you are preparing the rest. It is recommended that you deep-fry it as
soon as you are done, or freeze it.

Answer 5

SMALL MEAT BOREK Etli Borek


150 grams butter or margarine
150 grams yoghurt
2 soup spoons olive oil
250 grams beef cut into very small pieces
3 medium onions
4 eggs
bicarbonate of soda, salt
flour
Soften the butter. Mix together the butter, 3 eggs, oil, salt (to taste), the soda and yoghurt. Add enough flour to thicken the mixture. (The Turks say, "until it has the texture of an ear lobe."). Roll out the dough and fold it over itself. Do this 5 times. Finally roll the dough into a ball and place it in a freezer. Remove from the freezer after 2 hours and allow to defrost. Roll with a rolling pin. Cut 40 small squares from the dough, and with your rolling pin, shape each one into a rectangle.
Partially cook the meat and grated onions in a small amount of butter. When the meat juice begins to disappear, let cool. Put a piece of meat in each rectangle of dough. Fold the small end over the other small end and press firmly to close the borek well. Dip in egg yolk and place in a buttered baking dish. Bake in a warm oven until the surface becomes golden brown.


LEEK BOREK Pirasali Borek

4 kilos leeks
150 grams grated cheese (Kashar, cantal, or gruyere)
150 grams olive oil
50 grams bread crumbs
8 eggs
salt, pepper
Wash the leeks and cut them into pieces. Boil in water then blend in a food mill. Add 7 eggs, grated cheese, a little salt and pepper and olive oil to the puree. Mix. Butter a baking dish and sprinkle with bread crumbs. Spread in the mixture. Beat the remaining egg and spread over the borek. Bake until the surface of the borek becomes golden brown.


BOREK TATAR - Tatar Boregi


For the Dough:
1 coffee cup water
1/2 soup spoon salt
2 eggs
400 grams flour
For the Filling:
1 and 1/2 soup spoons butter
200 grams ground meat
3 onions

For the Sauce:
250 grams yoghurt
6 soup spoons butter
red pepper

To Boil:
12 glasses of water
2 level soup spoons of salt

Make hollow places in 350 grams of flour. In the center put 2 eggs, 1/2 soup spoon of salt, and a coffee cup of water.
Make a dough, knead, and let stand an hour covered with a damp cloth. Sprinkle the dough and rolling pin with 50 grams of flour. Roll the dough to the thickness of a knife blade. Prepare the filling. Brown the onions in the butter. Add the ground meat and continue to stir for about 10 minutes while the meat cooks.
On one side of the dough, put small mounds of filling 5 cm. from the edge and about 10 cm. one from the other. Fold the edge of the dough over the mounds, then cut half-circles around the base of each mound and press around the circumference to prevent air from entering. Continue the same procedure for the remaining portion of the dough, placing the small mounds of filling a few centimeters from the edge... Keep rolling the remaining dough in order to use up all of the filling.
Boil 12 glasses of salted water, put the borek in it and boil 10 min. Remove from the water with a draining spoon and put on a plate. Beat the yoghurt.
Melt the butter in a small frying pan and add the red pepper. First pour the yoghurt, then the melted butter over the borek. Serve.


WATER BOREK - Su Boregi

You will need a round, high-sided mould, 25 cm. in diameter.
For the dough:
1 soup spoon salt
100 grams potato starch
3 whole eggs
350 grams flour
50 grams water
6 soup spoons butter

For the filling:
200 grams ground meat
2 soup spoons butter
3 large onions
1/2 bunch parsley, salt
OR
1 coffee spoon milk
1 egg
1/2 bunch dill
1/2 bunch parsley,
250 grams white cheese

To boil:
16 glasses of water
1 coffee cup salt

To Prepare the Filling: (two kinds possible)

1) Brown the onion in the butter. Add the ground meat and a little salt. Stir and let cook for 10 minutes. When cooked, add the chopped parsley.


2) Mix together the mashed white cheese, an egg, and the chopped parsley and dill.

To Prepare the Dough:

Make hollow places in the flour. Break 3 eggs into the middle, add 1 soup spoon of salt, 50 grams of water. Mix and knead. Divide into pieces, flatten and cover with a damp cloth. Let stand evenly over the rim of the mold. Spread lightly with 1/2 spoon of melted butter.

Boil 16 glasses of salted water in a large saucepan. Add one of the small dough pieces and boil for one minute. Remove it from the boiling water trying not to tear it, and place it first in a bowl of cold water, then on the large crust in the mold, and sprinkle it with starch. Do the same with 4 more pieces of dough.

Now spread the filling, either the cheese or the meat preparation over the rough. Take the 4 remaining pieces of dough, prepare them exactly as you did the others, and place them one over the other covering the filling.

Finally fold the edges of the large crust toward the center covering the last crust that was put into place 1/2 hour.

With a rolling pin, roll one of the pieces to a fine disk, 50 cm. in diameter (double the diameter of the mold). Roll the other pieces to a width of 30 cm. in diameter. On the bottom of the buttered Spread on the remaining butter. Place the borek in a medium oven. Bake for about 1 hour and 15 minutes. Remove from the oven, place the mold on a plate and invert to remove the borek from the mold. Serve at once.

more recipe is there:
http://turkishcook.com/turkishfoodforum/blogs/borek/default.aspx

Answer 6

Look on the web under BOREK