Gozleme or Borek recipe?

Question

I had this at birkenhead point and let me tell you it was just fabulous, the downside- i'm now addicted without a recipe :(
I would prefer a gozleme recipe but I know borek is just as delicious. PLEASE HELP ( I don't mind short hand and abbreviations)

Answer 1

Borek

Main:
454 gr (1 lb) Phyllo Pastry
50 ml extra virgin olive oil
2/3 cup milk
1/2 cup water
2 eggs
1 tsp salt
3L (13x9x2") pyrex casserole dish

For this recipe, choose one of the following fillings:

Spinach Filling :
1 pkg (300 gr) frozen chopped spinach
1/4 cup crumbled feta
1 onion, chopped
1 tbsp extra virgin olive oil
Salt
Black pepper

Beef Filling:
250 gr medium ground beef
1 onion, sliced
2 tomatoes, diced
1 small cubanelle pepper, chopped
Salt
Black pepper

For Spinach Filling: Put the salt, pepper, olive oil and onion in a pan. Cook on medium heat for two minutes. Add the spinach and continue cooking until all liquid has evaporated. Put aside and add the feta cheese.

For Beef Filling: Put the salt, black pepper, ground beef and onion in a pan. Cook on medium heat until the beef is done. Add the tomatoes and the pepper. Continue cooking for another 5 minutes. Put aside.

Now we can move on to the main ingredients. In a bowl, mix the eggs, olive oil, milk and water with a whisk. This liquid mix will go between every two layers of the pastry, and will complement your choice of filling. The spinach or beef filling will go in the middle only.

Grease the casserole dish. Place two sheets of the pastry in the bottom and over the sides of the dish. Spread 2-3 tablespoons of the liquid mix on top . Take another two sheets of pastry, fold in half, and stack in the dish. Continue layering until halfway through the pastry.Then, spread all of your main filling onto the stack . Resume layering the pastry and the liquid mix until the pastry is finished. Then, fold the sides of the bottom layer over. Make sure you pour the remaining mix on top to prevent burning in the oven.

Leave the casserole dish in the fridge for 2-3 hours, this way it will be more crispy and tasty. Pre-heat the oven to 175 C (350 F). Bake until golden brown, for approximately 20 minutes.

This recipe goes well with cherries on the side or Ayran. You can have it as a main dish (4 servings) or with afternoon tea as a snack.

Middle Eastern Fried Crullers (Gozleme)

Ingredients:

1/2 cup water
1/8 tsp. salt
1/2 cup butter
2/3 cup sifted all-purpose flour
3 eggs
1/2 cup raisins
2 tbsp. chopped candied fruit
1 tbsp. rose water
Vegetable oil for deep frying
Confectioners' sugar

Directions:
Combine 1/2 cup water, salt and butter in saucepan. Cook until butter melts. Add flour all at once, beating vigorously with wooden spoon until mixture forms ball and leaves side of pan. Remove from heat. Add eggs, 1 at a time, beating well after each addition. Beat in raisins, candied fruit and rose water. Heat the oil to 370 F. degrees. Drop dough into oil by teaspoonfuls; fry until brown. Do not crowd so crullers can turn themselves. Drain; sprinkle with confectioners; sugar. Yield: about 24 crullers.

Gozleme

Dough:
1 cup flour
A little bit less than 1/2 cup spring water, room temperature
1/2 tsp salt

Filling:
1/2 cup feta cheese, crumbled
1/4 cup parsley, chopped

Glaze:
1 tbsp butter, melted

Place the flour and salt in a bowl. Slowly add water while you kneading. Put the dough on the lightly floured counter and knead well for about 10 minutes until it becomes smooth. Cover the dough with a damp paper towel, let it stand for 15 minutes.

Cut the dough in 4 equal pieces with a knife (picture). Roll out each piece about 25 cm in diameter with a roller. Spread the filling ingredients equally in the middle of the dough (picture). First fold the opposite sides to cover the filling (picture). Then fold the 3rd side and lastly the 4th side to cover up the filling (picture).

Heat up the Teflon pan just under medium heat. Cook one side of Gozleme until there are some "brown eyes*" on it. Then turn it over and brush this side with butter. Also brush the other side after cooking. Serve Gozleme while it is still warm with Ayran.

You can also make Gozleme with beef, spinach, potato or eggplant filling.

Makes 2 servings.

* The name Gozleme originates from the word "eye" (in Turkish goz means eye). When you start to cook it, you will see some little brown round shaped spots on it, which gives Gozleme its name:)

Beef Filling
150 gr lean ground beef
1 small onion, chopped
Salt
Pepper

Cook all the ingredients and sprinkle some chopped parsley on top.

Spinach Filling
1/2 pkg (150 gr) frozen chopped spinach, defrosted
1 small onion, chopped
1 tbsp olive oil
1/4 cup feta cheese, crumbled
1 pinch crushed pepper
Salt
Pepper

Saute the onion with olive oil. Add all the ingredients except feta cheese, cook for about 4-5 minutes. Turn the heat off, add feta cheese and stir.

Potato Filling
1 yellow potato, boiled, peeled, mashed
1 small onion, chopped
1 1/2 tbsp olive oil or butter
1/4 cup feta cheese, crumbled
1 pinch crushed pepper
Salt
Pepper

Saute the onion with olive oil, then add rest of the ingredients.

Roasted Eggplant Filling
1 medium sized eggplant, roasted, peeled, drained
1/4 cup Kasar or Mozzarella cheese, grated
1 tbsp olive oil
1 pinch crushed pepper
Salt
Pepper

Mix all the ingredients.

I hope this was helpful,Take Care!!! :)