In Sallys Welt geht es heute um türkisches Börek mit selbstgemachtem Yufkateig und einer köstlichen Spinatfüllung. Die Zubereitung ist zwar etwas aufwendig, aber das Ergebnis lohnt sich allemal. Mit Sallys Schritt-für-Schritt-Anleitung gelingt der Teig garantiert und die Füllung ist dank der Kräuter und Gewürze richtig lecker.

Türkisches Börek mit selbstgemachtem Yufkateig / mit Spinatfüllung / Sallys Welt

The video begins with Sally welcoming her viewers to her cooking show, Sally’s World. Today, she will be making a typical Turkish dish, called Börek. Börek is a pastry dish that can be found in other countries as well, such as Bosnia. Sally explains that there are many ways to make Börek, but most often, the dough does not include yeast, which can result in a hard texture. She prefers to add a little yeast to the dough to make it softer but still crisp.

Sally then proceeds to show the ingredients needed for the dough, which are flour, sugar, dry yeast, salt, milk, water, and oil. She mentions that the recipe can be easily made vegan by replacing the milk with water. Sally puts the flour, sugar, and dry yeast in a kitchen machine mixer to make the dough. She then slowly adds the milk and oil until the dough becomes smooth.

After letting the dough rest for half an hour, Sally begins to prepare the spinach filling. She heats up some sunflower oil in a pot, and then adds finely chopped onions and garlic. Once they are cooked, she adds a kilo of fresh baby spinach leaves and seasons with salt, pepper, and chili. Sally stirs the mixture until the spinach has wilted and then turns off the heat. She advises viewers that they can customize their filling with various ingredients like cheese, potatoes, or meat.

Sally then proceeds to roll out the dough into thin layers, brush them with oil, and place the spinach filling in the center. She rolls the dough tightly into a spiral and cuts it into bite-size pieces. Sally brushes the pieces with a mixture of yogurt and oil, sprinkles some sesame and black cumin seeds on top, and places them on a baking sheet with holes. She bakes the böreks for about 20 to 25 minutes at 200 degrees Celsius until they are crispy and golden brown.

Finally, Sally takes out the finished böreks and allows them to cool for a few minutes. She encourages viewers to be creative with their fillings and to experiment with different herbs and spices. Sally then takes a bite of the börek and raves about how delicious it turned out. She recommends viewers to try making it themselves, and the recipe can be found on her blog.

In conclusion, Sally’s cooking show provides an excellent representation of how to make traditional Turkish cuisine accessible to everyone. She offers tips on how to make the dish vegan-friendly and how to customize the filling according to personal taste. Sally’s passion for cooking and her friendly demeanor make watching her show an enjoyable experience for any food enthusiast.
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