Binnur's Turkish Cookbook

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Saturday, January 21, 2006

Chi (Çi) Börek

Chi(Çi) Börek
1 pkg egg roll wraps (large size 5 1/2 inch)

Filling:
200 gr medium ground beef
1 small onion, grated
4 tbsp water
Salt
Pepper

For frying:
1/2 cup sunflower oil

Mix the ground beef, salt, pepper, onion and water with a spoon. Take some filling and spread it over one half of the wrap diagonally (picture). Have a cup of water nearby, and use a finger to dampen the sides around the filling so the dough will stick (picture). Fold the other half over and close them up tightly (picture). Cut off (2-3 mm thin) the sides of the triangle (picture).

Pour the oil in a large frying pan. When it heats up place two börek side by side. Fry both sides until they get a light golden colour. Grab a large pot and put a paper towel at the bottom to soak up the oil. Place the borek inside as you fry them and keep the lid closed so they stay warm.

Serve the Chi Börek while still warm with Ayran.

* In case you wish to make Chi Börek dough yourself, below is the recipe from my grandmother:)

1/2 Lt (500 gr or 2 cup) milk
750 gr (3 cup) flour, all purpose
Salt

Chips

Cips
My grandma, prior to frying Chi Böreks, used to cut the edges of the Chi Böreks (picture) and fry them first for her grandchildren so that we could eat them while waiting for the Chi Böreks to get done. We loved to eat fried crunchy edges of Chi Böreks with a big appetite:)

Similar to how Tarhana was invented as the first instant soup by Central Asian Turks, these crispy edges of Chi Börek are the first chips also made by the Turks:)

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16 Comments:

At 3:32 PM, Anonymous Alexis said...

Hello Binnur,
What an excellent idea for the cig borek. I am going to try this in the next few days - it looks like a winner!!!

 
At 9:10 PM, Blogger Binnur said...

Hi Alexis,
Thank you:) I find that our generation
doesn't have as much time as the previous. That's why I try to find practical ways to cook Traditional Turkish meals.
Afiyet olsun!
Binnur

 
At 10:55 AM, Anonymous Anonymous said...

Merhaba Binnur.
i love çiğ böreks, but i eat them differently, the pastry is really thin and flaky on the outside and oily inside. And there not flat eaither, there's air inside to raise them. Im in N.Cyprus, i moved here a year ago. I have to go to a certain shop to have them like this. The pastry looks nothing like this pastry, or the ready made boreks i get from the supermarkets. Is it different pastry, or is it deep fried maybe? Can you help plz! Thank you!

Katie

 
At 8:55 PM, Blogger Binnur said...

Hi Katie,
What you are asking is not familiar to me. Do you know the name ?

 
At 1:59 PM, Anonymous Anonymous said...

Hi Binnur,

I was wondering do you have to fry these, or could you bake them???(to make it healthier) :)
Thanks
Lacey

 
At 7:56 PM, Blogger Binnur said...

Hi Lacy,
It needs to be fried:) I wouldn't bake it because it would get dry and tasteless.
Happy New Year!

 
At 7:56 PM, Blogger shayma said...

Binnur, I really like your blog as I am always on the hunt for blogs which are from different parts of the world- I am someone who admires Turkey as I spent many holidays there and almost moved there. I have just started my blog-and was wondering if you would have a look (The Spice Spoon) and if you like it, exchange a blogroll linkage? I will definitely add your blog to my blogroll. If you choose not to- no worries at all. best wishes, shayma

 
At 10:09 AM, Blogger Binnur said...

Hi Shayma,
Thank you:) Please send me your URL details so that I can add your link to my website.

 
At 8:17 PM, Anonymous Anonymous said...

Hi Binnur and Katie

As a native Turkish Cypriot, I just wanted to contribute to what Katie is trying to explain:

First of all, you have to make your own dough for such boreks in North Cyprus. The only dough pastry you can find in shops are 'yufka' which is a kind of phylo pastry, or frozen 'milfoy' dough wich is a variation of puff pastry.

Secondly, I can think of only two traditional local boreks which are similar to cig borek. Both are made with cooked mince beef. One is deep-fried whereas the other is cooked in a non-stick pan called 'sach' without any oil. The former is similar to Binnur's recipe apart from the uncooked minced beef filling. Yes, they are not flat, I think deep frying make the air come in. Most probably, you have eaten this one.

Hope this helps.

Ramos

 
At 5:44 PM, Blogger Binnur said...

Hi Ramos ,
Unfortunately, we do not have the convenience of having yufka in North America unlike in North Cyprus or Türkiye. To make this recipe more accessible to those around the world I used a more common ingredient. But thank you for your input:)

 
At 3:48 AM, Anonymous Anonymous said...

Hello Binnur I am an American married to a Turkish man and I have found your web-site very helpful,...and at times life saving. I like to make my own dough and thought you might be able to post the actual dough for this instead of the pre-made store bought version,..hope it's not too much trouble. Thanks Cari.

 
At 8:01 PM, Blogger Binnur said...

Hi Cari,
I've already added it end of the recipe. Enjoy it!

 
At 6:50 PM, Anonymous Anonymous said...

Merhaba Binnur,

Kendi yaptigin hamuru ne kadar dinlendirdin? Bir de hamur tarifi icin maya goremedim listede. Eksik gibi geldi.

 
At 8:57 AM, Blogger Binnur said...

Merhaba,
Hem ci borek hem de manti yapabileceginiz bu hamur mayasizdir ve dinlendirmenize gerek yoktur:) Yogurun, hamuru istediginiz parcaya kesin ve tek tek oklava ile acin....:)

 
At 4:12 AM, Blogger TPW Antalya said...

Hello Binnur. All your recipies look fantastic. I would like to add your blog to our website http://www.turkish-property-world.com so foreigners can see the variety and choice of turkish food. Please reply back to me. Warm wishes, Sude Arslan

 
At 10:02 PM, Blogger Binnur said...

Thank you Sude:) Sure, you can:)
Warm wishes,

 

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