Most cooks acquainted with Turkish food know of borek, a dish of phyllo-like pastry leaves called yufka brushed with butter or oil, layered with meat or cheese, and baked. In Istanbul and other parts of Turkey yufka, when not made at home, is usually purchased fresh and pliable at weekly markets and from specialists called yufkaci.
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A few years ago while traveling along Turkey’s central Black Sea coast I discovered yufka’s other incarnation, as a thin cracker-crisp round meant to be rehydrated — or not — before being incorporated into borek. On the Black Sea, yufka is also rolled, sliced and dried for islama, a dish of yufka spirals topped with chicken or turkey and crushed walnuts and doused with melted butter and broth. And I found that when it comes to filling their borek, central Black Sea cooks go with the season.
Late one February, at a family-owned restaurant 25 miles inland, I feasted on zilbert boregi, a short stack of yufka sheets encasing sautéed borage. Light and crispy, its filling tasting of artichoke and asparagus with a hint of mushroom, that borek hinted at the spring that was beginning to show itself in the region’s budding fruit trees. Six months later in a town a few hours east, I feasted on borek spilling mushrooms foraged from nearby hills, their meatiness foretelling the coming winter.
A sweet deviation
But my favorite Black Sea borek is one that was made for me by Esen, a rare woman in a male-dominated trade who owns a yufka shop not far from the central Black Sea fishing town of Sinop. A short sturdy woman in her late 30s, Esen toils over her big round gas-fired griddle from the wee hours of the morning until late in the afternoon, turning out katlama (stacked yufka rounds with a slick of butter in between) and layered and rolled sweet and savory borek.
One morning I asked Esen what she intended to do with a big pumpkin sitting on a table near her griddle. She smiled and grabbed the pumpkin by its stem, raised it over her head and threw it on the concrete floor where it split neatly in two. After peeling and grating the vegetable she roughly chopped two handfuls of walnuts and measured out a bit of sugar. Then she laid a leaf of dried yufka on her griddle, brushed it with oil and built a borek.
Sparely sugared, it was a delightful departure from the syrup-soaked Turkish pastries I’d eaten up till then, with crunchy walnuts and crispy pastry contrasting beautifully with softened pumpkin.
Pumpkin and Walnut Borek (Kabak ve Cevizli Boregi)
Dried yufka and a hot griddle make for a crispier, lighter borek. Baking sheets and an oven work just as well and fresh phyllo sheets, fused and left to dry, are a fine substitute for dried yufka. Don’t worry if the dough tears or wrinkles as you’re making the borek; imperfections add to the charm of this rustic dish.
Plan to lay out your yufka or phyllo to dry at least six hours before assembly. Once that’s done the dish comes together quickly because the borek is baked flat, in one big piece.
Serve this dish for breakfast or as an afternoon snack. It also makes a wonderful dessert, served (untraditionally) hot from the oven with a scoop of ice cream.
Serves 6 to 8
10 sheets of phyllo
3 cups grated pumpkin or sweet squash
1½ cups chopped walnuts
4 tablespoons sugar
¼ teaspoon salt
Canola or other light cooking oil
4 tablespoons butter, melted
1. Lay a single sheet of phyllo flat on a work surface. Using a pastry brush, wet it lightly with water. Lay another sheet of phyllo on top of the wet sheet and then use a rolling pin to fuse the two together. Repeat with the remaining eight sheets of phyllo, fusing them 2-by-2 to make five thick sheets in total. Transfer all to cookie sheets or paper towels and leave uncovered in an airy room to dry for at least six hours or as long as overnight.
2. Once the pastry is dry, place the pumpkin, walnut, sugar and salt in a medium bowl and mix with a fork or your fingers.
3. To assemble the borek, lightly oil a cookie sheet large enough to accommodate the yufka or phyllo (at least 15 by 10 inches). Place one sheet of pastry on the cookie sheet (if the pastry hangs over the sides of the cookie sheet just fold the excess inward) and lightly brush it with butter.
4. Sprinkle one quarter of the filling over the buttered pastry — it will not cover the phyllo completely. Place another pastry sheet on top of the pumpkin-walnut filling, pressing it lightly onto the filling with your palms (don’t worry if it cracks a bit). Butter that pastry sheet too. Top with one quarter of the filling, and repeat until all of the filling and pastry is used up. Brush the top piece of pastry with butter.
5. Bake the borek in a 350 F oven for 10 to 12 minutes, or until the top is showing splotches of golden brown (if your oven is small reverse the position of the cookie sheet halfway through).
6. While the borek is baking, lightly oil another cookie sheet. Remove the borek from the oven and place the second oiled cookie sheet upside down over its top. Squeezing the two cookie sheets together, flip the borek, carefully remove the first cookie sheet, and return it to the oven to bake another 12 to 15 minutes, or until nicely browned.
7. Cut the borek into 6 or 8 squares and serve hot or at room temperature.
Top photo: Pumpkin and walnut borek from Turkey. Credit: David Hagerman