Allahım Bu Kadar Kolay Olamaz 😱Enn Kolay El Açması Börek Tarifi 👌

Herkese merhabalar. Kanalıma ve mutfağıma hoşgeldiniz. Bugün sizlere çok kolay el açması börek tarifi hazırladım. Hem çok kolay hem de çıtır çıtır oluyor mutlaka deneyin sonucu merakla bekliyorum 🥰

Malzemeler
İç harcı için
3 adet orta boy patates
2 adet kuru soğan
4 yemek kaşığı sıvıyağ
Tuz ,karabiber, pulbiber
Aralarına sürmek için
100 gram tereyağı
1 çay bardağı sıvıyağ
Hamuru için
2 su bardağı su
1 çay kaşığı maya
1 yemek kaşığı sıvıyağ
5 buçuk su bardağı un
1 tatlı kaşığı tuz
Hello everyone. Welcome to my channel and kitchen. Today, I’ve prepared a very easy-to-make börek recipe for you. When you make it this way, your böreks turn out layered and crispy. They’re also very easy to make. Now let’s get to the preparation . Let’s start by preparing the filling. For the filling, I diced 3 medium-sized potatoes and boiled them in water until soft. Then, I drained them and placed them in a large bowl. When the potatoes were almost cooked, I diced 2 onions and added them to the pan. I sautéed the onions in a little oil. Then, I added red pepper flakes and black pepper, a little salt, and poured them over the potatoes and mash them all together. I also added a little salt to the potatoes. Then, I mash them. I mash the potatoes well. Our filling is now ready. Now, I’m going to set it aside to cool. The filling needs to be cold. Meanwhile, I melted 100 grams of butter and added 1 teaspoon of oil . Mix it well and set it aside. First, let’s prepare both the filling and the oil and set them aside. Then, we’ll move on to kneading the dough. The ingredients for the dough are 2 cups of water and 1 teaspoon of yeast. I usually use a small amount of yeast in these kinds of pastries, but you can make it without yeast if you prefer. Add the yeast and mix a little, then add a tablespoon of olive oil and mix again. Now I’m going to add the flour and salt. First, I add 5 cups of flour. I’ve also kept 1 cup of flour aside. I’ll use it as needed. We’ll knead to a medium-firm dough. A medium-firm dough that doesn’t stick to the hands. I added 5 cups of flour and 1 teaspoon of salt . First, I bring the dough together with a spoon. Then, I knead the dough by hand for about 5-6 minutes. My dough is ready. As you can see, it should be exactly this consistency: non-sticky. A medium-firm dough. Right now, I want to show you the consistency up close. This is exactly how it should be. After kneading the dough, I immediately transfer it to the counter and divide it into balls. We add the yeast, but we don’t let it rise. Incidentally, I used about 5.5 cups of flour. I added 5 cups of flour initially. Then, if needed, you can add a little at a time until the dough reaches this consistency. After transferring the dough to the counter, I kneaded it a bit. Then, I rolled it out a bit and divided it into two equal pieces, each of which I then divided into smaller pieces. I divided it into 17 equal pieces in total. You can make them larger or smaller if you like, but 17-18 balls would be ideal. After dividing the dough, I immediately take one piece. I fold it inward with my palm, roll it into a ball, and place it on the counter. I lightly flour the counter. I roll all the balls I’ve prepared this way and then arrange them on the counter. After preparing the dough, I immediately start rolling out the first dough. I lightly flour the counter. Then, using a rolling pin or a rolling pin, I roll out the dough lengthwise and set it aside immediately. There’s no need to make it too thin. This thinness is sufficient. I’ll continue rolling until all the dough is used, layering it on top of each other. Now, let’s move on to the greasing part. I’ve already prepared the oil. I take about three tablespoons of oil into a baking dish and brush it over the bottom of the baking dish. Then, place each sheet of phyllo dough onto the baking dish, greasing it with oil. The oil we’ll use should not be hot or warm. I’ve already prepared the oil first so it can cool. If it’s too hot, it will soften the dough and cause it to tear. Therefore, the oil needs to be cooled. I arrange the phyllo sheets on the baking dish, one by one, and grease them. Then, I roll the remaining sheets of phyllo on top of each other and grease them again. I prepare the dough in the same way until all the dough is used . I prepared all the dough in the same way. I oil the last two dough sheets . And now, at this stage, we’ll cover it. We’ll let it rest for about 15-20 minutes . Let’s not exceed this time. Let it rest in the oil for another 15-20 minutes. It should be enough to stay. I cover it with a plastic bag and set it aside. After 20 minutes, I remove the bag and start rolling out the first sheet of phyllo dough right away. It’s really easy to roll out. I take the dough on the end of a wooden spoon and transfer it to the counter. Of course, let’s grease the counter a little with the oil from the tray and press it down with our hands. Then, give it a little pull. Roll it out again. After rolling it to a certain length, let’s place the filling on the end. Let’s place about a tablespoon of potato . Then, roll it up with the handle of the spoon to finish the börek. It’s really easy to make. Even those who don’t know how to roll out dough can do this very easily. It turns out layered and crispy. The flavor is legendary. Definitely try it. You’ll see how easy it is . Of course, you don’t have to do this with a spoon . You can also roll it up with a rolling pin the same way. I used potatoes for the filling . You can make this with cheese, ground meat, leek, spinach, or any filling you like. It’s delicious with any of them. And don’t worry about the phyllo tearing when you roll it. It’s okay. Just keep rolling, pulling and pulling. Even if it tears, the dough will reseal itself as it wraps. Those tears will close. Keep rolling like this, so it will be crispy, thin layers. After rolling the phyllo like this, it easily releases from the handle of a spoon. This is because our dough is oily. Even if you roll it with a rolling pin, it will still release easily. I prepare it this way and place it on a baking sheet lined with baking paper. I continue to prepare all the phyllo sheets in the same way until I’m finished, and of course, I don’t waste any oil in the tray. I immediately transfer this to the oil in the coffee pot. We’ll use this to grease the börek (pastry rolls) anyway. I’ll put the rest in the fridge. I’ll use it in other dishes or in omelets as needed. Our börek is now ready. Place the dough on a baking sheet lined with baking paper. Cover it with another plastic bag or plastic wrap and let it rest for another 15-20 minutes. We’ve been playing with the dough, shaping it. It needs a bit of a rest. After 20 minutes, brush the remaining oil over it. Bake in a preheated oven at 180°C (350°F) on both sides until golden brown. In my oven, it took 45 minutes. Baking times may vary depending on your oven . Please be aware that the börek is now ready to serve. Now I want to show you both the crunch and the inside texture. It’s truly legendary. The hand-rolled dough folds and crisps very easily. You can try it with confidence. If you follow the instructions and follow the tips, you’ll make an epic hand-rolled börek. Today, I’ve come to the end of another recipe . Today, I’ve prepared a very practical, hand-rolled börek recipe. I wish everyone who makes this recipe a bon appetit. I’m definitely looking forward to your feedback after you try it. Thank you for patiently listening to me this far. See you in my next recipe . Home

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