Tuesday, January 20, 2009

Ispanaklı Sac Böreği (Borek with Spinach on Griddle)



Another type of borek that is unique to Iskenderun/Hatay region is the Spinach Borek on a convex griddle. This version (with spinach) is more widespread in this region. However, nowadays potato, zucchini and meat versions are frequently prepared on sac (convex griddle). To reiterate, even though Turkey is a small country compared to the United States, Turkish food is very heterogeneous. There are so many foods that are unique to only one city or one region. For instance, some cities in Hatay province may not recognize this borek because of its specialty specifically for one small area. Common Turkish cuisine may be prepared and consumed all over Turkey, but sometimes with different versions.

I have made Patatesli Sac Böreği (Borek with Potatoes) previously which was posted on my blog. This recipe is almost the same. I used wheat flour for the potato borek, here I am using regular white flour. Of course the fillings are different too, but the process is the same. Since I do not have a convex griddle, I used a regular non-stick pan.

It may look very time consuming to make these boreks, but believe me it does not take much time to prepare the borek, especially if you prepare the filling the day before. The day you cook the boreks, all you have to do is prepare the dough. If you have a stand mixer, that will take you less than 4 minutes. The only disadvantage is that you have to constantly watch the boreks while cooking so that they do not burn and you do not set your fire alarm.

I am proud to say that both the spinach and the green onions were from our local farmer’s market. They were so fresh. I actually took the previous recipe of 'Spinach Saute' and spiced it up a little bit before I used it as a filling for these boreks.

Here is the recipe with illustrations.


For the Stuffing:

2 bunches of spinach
7 large green onions (chopped) (or 1 medium white or yellow onion)
½ tsp red pepper flakes
1 garlic clove (chopped finely)
3 tbsp olive oil
¼ tsp ground black pepper
¼ tsp paprika
1 tsp salt


For the Dough:

4 cups flour
1 tsp salt
1 ¾ of cups water

For Drizzling During Cooking:

1/3 cup olive oil


Preparation of Stuffing:

Wash the spinach thoroughly. In a large pot, boil water and add the spinach in the boiled water for 2 minutes. Do not keep them in the boiled water longer as their texture will become mushy. Immediately run the spinach under cold water in order to stop the cooking process. Create small balls from the spinach and give them a nice squeeze to remove the excess water in the spinach. Chop each spinach ball coarsely and with your hands, separate the spinach leaves from each other as sticking together will hinder the salt and spices to get inside the spinach.

Heat olive oil in a large pan. Add onions and garlic and sauté for 2-4 minutes. Stir occasionally.

Add the spinach to the onions. Add the rest of the ingredients for the filling and sauté for 5-6 minutes. Make sure the salt and pepper are distributed evenly in the spinach.


Dough Preparation:

Using a Stand Mixer:

If you are using a mixer, place the flour and the salt in the bowl of the mixer. Attach the dough hook to the beater shaft which comes with your mixer. Start with the lowest speed and start pouring water gradually from the pouring chute. Increase the speed to 2 and then to 4 and mix for about 2-3 minutes until the dough is soft and sticky. Do not forget to add the 1 ¾ cup of water slowly to the dough. The dough will stick to your hands when it is finished (in about 2-3 minutes) but that is okay. Cover the bowl that has dough in it with plastic wrap and let it sit for about 20 minutes.

Kneading with Hands:

If you are kneading with your hands, place the flour and salt in a large shallow bowl. Keep a bowl of water handy since you will be dipping your hands in the water quite often. Add some water to the flour to start the dough making process. Keep adding water slowly and start kneading. Keep kneading and keep dipping your hands in the water while kneading. Continue kneading until the dough becomes soft. Place in a bowl and let it sit for 20 minutes.

For Cooking:

Heat a large non-stick pan. Keep the 1/3 cup olive oil handy in a bowl with a small spoon. Take a piece of dough in the size of your fist and make ball.


Add a little olive oil to the ball and with your hand flatten the dough a little.

Keep the dough in your left hand and place a spoonful stuffing inside.


Close the stuffing with the dough by pulling the dough from each side and joining at the center.

Add a little more olive oil to the ball (this is left to your judgment) and smoothen the ball with your hands.

Drizzle some olive oil in the heated non-stick pan. Place the stuffed ball at the center of the non-stick pan and start pressing with your fingers from the center to the outer side of the ball until you have a large disk of dough with the stuffing inside.





This will allow the stuffing inside the dough ball to be distributed evenly on every side of the dough disk. You will have some tears and broken dough here and there but do not worry that happens when you first try this.

Cook each side until the color turns golden brown. You may keep turning back and forth until you reach the desired color.


Enjoy with Turkish tea as an afternoon snack or with yogurt and any kind of salad for a lunch or dinner.

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21 comments:

Mediterranean kiwi said...

my goodness, this is EXACTLY the same way marathopites are made in Hania, Crete - I made them just last weekend, and am writing up the post now. i'll link up to this post...

Laurie Constantino said...

If I get motivated, I'll make this for dinner tonight. It sounds wonderful. I'm curious though - are you saying you pat out the circle while the borek is in the hot pan?? Or do you pat it out and then put it in the pan??

Mediterranean Turkish Cook said...

Med kiwi, How interesting! We have more similarities in our cuisines than we think. I look forward to seeing your post about marathopites. They taste so good!

Laurie, it does need motivation :) However, it's not difficult to make. Yes, the dough needs to be patted and stretched in the hot pan (of course without touching the hot pan). Just be careful not to burn yourself. I’ve done this a few times now and haven’t burned myself yet. I am sure you’ll like it if you try it.

My Turkish Kitchen said...

Merhaba,
Tariflerin detaylariyla anlatilisi cok hos. Ilk kez ziyaret ediyorum sayfanizi, basarilar.
Iffet

Mediterranean Turkish Cook said...

Tesekkur ederim Iffet. Elimden geleni yapmaya caliyorum.

Leyya said...

upsss.keşke türkçe versiyon da olsaydı..biliyorum zor ama ))tarif enfes görünüyor.tam olarak anlayamadım ;iki bezeyi birleştirerek mi kapatıyorsunuz böreğin altını ve üstünü?selamlar..

History of Greek Food said...

They indeed look like Cretan fennel pies, except we the fact don’t pat out the dough in the hot pan. Traditionally, marathopites are baked on a heated iron or stone, called saj or sazi. Does the word ‘sac’ have anything to do with this kind of pan?

MAG said...

Ah! We make those too :) I posted the recipe a while ago, we call them 'Fatayer' in Lebanon. They call them Borek in Bosnia too, I had them there last year, same as yours :)

Mediterranean Turkish Cook said...

Selamlar Leyya,

Keske vakit ayirabilseydim blog'u Turkce yapmaya. Aslinda Turkce versiyonu icin istekler gelmeye basladi ama biraz zor olacak gibime geliyor. Tarifi begendiginize sevindim. Bir beze'yi sol elinizde tutuyorsunuz ve sag elinizle bastirarak o bezeyi biraz aciyorsunuz. Yani icine ispanak koyulacak kadar aciyorsunuz. Ispanagi icine koyduktan sonra kenarlardan kapatiyorsunuz; boylece ispanak hamur bezesinin icinde kaliyor. Ondan sonra azicik yaglanmis sicak tava'nin icinde aciyorsunuz. Umarim anlatabilmisimdir.

HGF, traditionally, these particular boreks are made on a large griddle which is probably made of iron or something similar. We call it 'sac' and usually these boreks cooked on the sac heated with wood; although, gas version also exists. So I am guessing 'saj' or 'sazi' is as same as 'sac'. Since I don't have either of them, I have to use a non-stick pan! I hope I get to try the fennel pies sometime.

MAG, this borek must be more popular than I thought! In Turkey, I had only seen it in my hometown which is in Southern Turkey. Although I am not surprised as Turkish, Eastern European, Greek, and Arabic food have so many similarities. Our ancestors knew what they were doing! They all had excellent taste in food! :)

Navita said...

the borek looks like the palak paratha we have in India..yum !

Yasmeen said...

Delicious! Even we cook up stuffed parathas in the same way,very healthy with spinach:)

Joie de vivre said...

I've never seen anything like these before! They look wonderful!

Geri said...

These boreks look great and oh sooooo tasty. I love the idea they are stuffed, and they seem like they could go with any meal.

E. Thai said...

Just discovered your blog. Have been a fan of Turkish food since my Turkish friend taught me how to make baklava and borek. However, she uses Fillo dough for both. Your borek looks like our Chinese Scallion Pie. I will have to try it some time.

kahliyalogue said...

birsey soylim sizi...ama benim turkce okadar iyi degil ozaman inglice soylim-
I saw on one of the food blogs(baronesstapuzina.wordpress.com) a possibility to translate the blog into different languages,I dont know what the program is called but I was thinking myself to use it,and didnt yet ask her..just a thought..hope it helped,sevgiler,Mia

kahliyalogue said...

oh I see for some reason my second comment did not get posted..I was so excited about this recipe as it reminds me so much of the spinach gozleme I adore!Cok sagol,eliniz saglik!Mia

Mediterranean Turkish Cook said...

Mia,

That's weird, because I only saw one comment in my mail box which I published. Something must have happened. But thanks for your comments. Yes, gozleme is another great dish that I love to eat. You have a good taste too!

zerrin said...

Akdeniz yemeklerini iç açıcı fotoğraflarla anlatan çok güzel tarifleriniz var. Ben Mersin'liyim ve bu böreği annem çok sık yapar, tek farla o yarım ay şeklinde. Şekli ne olursa olsun çok lezzetli bir börek olduğu kesin. Ben genelde fırın börekleri yapmayı tercih ediyordum ama şu an buradaki fotoğrafla bu böreği de yapmaya cesaret edeceğim galiba.

://: Heni ://: said...

This looks much like a snack food here in Algeria called mahedjeb. It's stuffed with either a ground beef mixture, spinach as yours or a fiery tomato sauce.

I am going to try your recipe out. Seems wonderful to serve to children and for traveling.

Mediterranean kiwi said...

hi nihal,
can i use the first photo in this post for an up-and-coming post on my blog?

David son said...

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