Oman today_ Borek is a famous appetizer prepared in many countries of the Balkans, the Middle East, and the Caucasus. This dish is made from yufka (or phyllo dough), which is very thin and flexible. Inside the dough, various ingredients such as ground meat, cheese, spinach, potatoes, and other vegetables are used. Borek can be prepared in different shapes, such as rolled, twisted, or circular, and then baked in the oven or fried in a pan.
The origin of this dish dates back to the Ottoman Empire and is made in various ways in different countries. For instance, in Turkey, borek is typically prepared with various fillings like meat, cheese, spinach, and potatoes and is served as a snack or appetizer.
In Iran, especially in Bandar Abbas and the northern shores of the Persian Gulf, a type of borek is made with a local herb called “Bajandak,” which contains herbs like garlic and fried onions, then wrapped in dough and baked in a clay oven.
How to Make Meat Borek:
Start by finely chopping the onion and garlic, and sauté them in olive oil until soft and golden. Add the ground meat and cook until it changes color. Then, add the tomato paste and spices, mixing everything well. If desired, you can also add pine nuts and raisins. Let this mixture cool slightly. Next, lay the yufka dough on a flat surface. If the dough is thin, you can stack two layers. Then, place some of the meat mixture on the dough and roll it up gently. Repeat this process for all the dough sheets.
To prepare the egg wash, mix the egg with yogurt and melted butter until smooth. Preheat the oven to 180°C (350°F) and arrange the boreks on a baking sheet. Brush them with the egg wash and bake for 20-25 minutes until golden and crispy. If you don’t have an oven, you can fry the boreks in a pan with a little oil. You can also substitute the meat filling with cheese or vegetables based on your preference.
Due to the variety of fillings and preparation methods, this dish is highly versatile and can be made to suit different tastes.