Borek is a traditional pastry dish made by processing dough and phyllo using various techniques, and filling it with ingredients such as minced meat, cheese, vegetables, or chicken before being cooked in a pan, on a griddle, or in an oven. In addition to Turkey, it is widely consumed in the Balkans and the Middle East. In some regions, dishes prepared without phyllo are also referred to as "borek"; for instance, Afyon eggplant borek is an example. Borek is served not only as an everyday meal but also during special occasions such as weddings, engagements, circumcision ceremonies, funerals, and religious holidays.
Origin and History
Although the etymological origin of the word "borek" is not certain, it is thought to have derived from the Middle Turkish words "bögürek" or "bögrek." These words are believed to be diminutive forms of the Old Turkish word "bögür," meaning kidney. The term borek spread to Persian and Russian languages due to the influence of the Ottoman Empire; however, its etymological relationship with the Slavic terms "pirogi" and "pirozhki" remains debatable.
The origins of borek trace back to Central Asia, and it gained significant importance in the Ottoman palace cuisine. During the reign of Sultan Mehmed the Conqueror, chefs specializing in borek within the Topkapi Palace kitchen held titles such as "börekçi" (borek maker) and "börekçibaşı" (chief borek maker). The variety and preparation methods of borek evolved significantly during this period, and these traditions have persisted to the present day.
Types of Borek
Boreks are classified based on their fillings, cooking methods, and shapes. Numerous types of borek are found in Ottoman-era cookbooks. Some traditional types of borek include:
- Yufka Borek
- Puff Borek
- Water Borek
- Mastic Borek
- Milk Borek
- Chicken Borek
- Roll Borek
- Lid Borek
- Akıtma Mastic Borek
- Onion Borek
- Pacha Borek
- Tatar Borek (Piruhi)
In modern times, varieties such as cheese, minced meat, potato, and spinach borek are commonly consumed. Cooking methods include steaming, boiling, frying, and baking.
Borek in Balkan Cuisine
Borek, influenced by Ottoman culinary culture, has also established an important presence in the cuisines of the Balkans and the Middle East. It is known by different names in various regions:
- Greece: Buréki (μπουρέκι) or Píta (πίτα)
- Albania: Byrek
- Bulgaria: Banica
- Serbia: Burek and Pita
- Bosnia and Herzegovina: Burek (with meat), Zeljanica (with spinach), Krompiruša (with potato), Sirnica (with cheese)
Although the ingredients and cooking techniques of borek in these regions vary, they are fundamentally based on methods originating from Turkish cuisine.
Traditional and Modern Applications
Borek holds an important place in traditional Turkish cuisine and has been consumed as a filling food for centuries. Traditionally, it is made using handmade phyllo; however, in contemporary times, industrial production has made it widely available. Ready-made phyllo sheets allow borek to be prepared more quickly and conveniently at home.
In modern kitchens, borek is served in a wide range of settings, from breakfasts to special events, and industrial production has made various packaged borek types readily available on store shelves. Alongside traditional methods, modern kitchen appliances and cooking techniques have diversified borek preparation.
Borek continues to be a subject of research in the field of gastronomy and remains an essential component of Turkish culinary culture from past to present.
