Potato Roll Borek / Patatesli Rulo Borek

Borek_Grapes

This borek is really easy to prepare. Actually it was easier to prepare it then to write this post and the recipe. The best part of it is; you can prepare it and keep it in the fridge for surprise visitors.

To start with you need some space to lay down the yufka. I hope you can find good yufka in your surroundings. In Istanbul I always tell my friends not to buy packed yufka if possible. The best yufka can be found in little yufka shops you can come accross in almost every neighborhood. The yufka makes a huge difference. It should be fresh, edible as it is, soft, whole, round; I like to eat it as it is – so my mouth is already watering.

Spread open your yufka in your working place. And spread some yogurt, egg, olive oil mixture and mashed potato, white cheese, chopped parsley, spices¬† mixture on top. Don’t put any potato mixtures on the corners. Repeat the same for 2 more times to finish all the material and the yufka.

Roll Borek Cutting

When you are finished curl the corners to obtain a rectangular shape before starting to roll.

Roll Borek Pack

Then gently start rolling starting from the corner nearest to you. Don’t make your roll too tight or too loose. It will be quite large roll, don’t worry, this is how it should be. You can do this recipe also with 4 yufka’s but 3 yufka’s make it just right for me.

Roll Borek CutNow cut 3 cm (a little more than an inch) thick slices and place them on your oven tray or pack them up to keep in your freezer.

Sprinkle some grated fresh cheese on top and cook at 180 degrees (350 F) for about 20 minutes. Serve warm. If,  by any chance, you have left overs keep in the fridge and heat up before serving again.

Borek_Oven

Potato Roll Borek / Patatesli Rulo Borek
Print Recipe
A very easy borek. It is even better if prepared before hand and kept in the freezer to cook whenever necessary.
Servings Prep Time
14 slices 20 minutes
Cook Time
20 minutes
Servings Prep Time
14 slices 20 minutes
Cook Time
20 minutes
Potato Roll Borek / Patatesli Rulo Borek
Print Recipe
A very easy borek. It is even better if prepared before hand and kept in the freezer to cook whenever necessary.
Servings Prep Time
14 slices 20 minutes
Cook Time
20 minutes
Servings Prep Time
14 slices 20 minutes
Cook Time
20 minutes
Ingredients
Main ingredient
For the inside
The spread mixture
For the top
Servings: slices
Instructions
For the inside
  1. Put the potatoes and water to cover in a pot. Also add half a teaspoon of salt. Adding salt will make the potatoes more delicious and also prevent them to spread around in pieces. When the potatoes are boiled - you can check by sticking a knife into them if they are no longer hard in the middle, you will know that they are ready - grate them.
  2. Add two tablespoons of butter and one tablespoon of yogurt while the potatoes are still warm and mix well.
  3. Grate the cheese and add.
  4. Add also chopped parsley and the spices. Adjust spices according to your taste.
The spread mixture
  1. Mix the egg, yogurt and the olive oil, in a bowl with a wire whisk.
Preparing the Borek
  1. Open and lay down the first yufka sheet on your working space. Spread some of the spread mixture with a egg brush. Add one third of the potato mixture on top. Don't put any in the corners.
  2. Lay down the second yufka on top of the potatoes and repeat the same brushing and potato spreading.
  3. Lay down the last yufka and repeat the same brushing and potato spreading. Finish all the spread mixture and the potatoes.
  4. Curl the yufka from four corners to turn it into a rectangular.
  5. Start rolling from the end that is closest to you. Do not squeeze too much, but the roll should not be too loose either.
  6. It is a good time to put on your oven to 180 degrees now.
  7. Spread oil on your oven tray with an egg brush or spread an oven paper on your tray.
  8. Cut 3 cm thick slices from the roll and place them flat side by side on your oven tray.
  9. Sprinkle some grated fresh yellow cheese.
  10. Cook until the cheese on top melts and becomes brownish on the bottom and the top. This will take about 20 minutes.
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Posted in Doughs, Pasta, Doughs and Rice, Quick / Easy, Vegetarian Tagged with: , , , , , , , , , , , , , ,

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