Byuzgurlu berek - a pie in a fold (master class)

[prubul]

prubul,

What about Turkish recipes? I really want to lose weight, but at the same time it is tasty to eat

In this menu, all products are available, there are no restrictions in portions, it is practical and tasty. It is suitable for the whole family, only diabetics need to show it to their attending physician and get it either possible or not. The principle is this, 6 times a day we eat BUT, while losing weight !!!.
Giraffe,

So, girls, I recommend trying this dough

Thanks for sharing. Mother-in-law came to see me She asked, she told me: flour, water, olive oil (growth), salt. Thanks again.
Scops owl,

Immediately into a gallop on a warhorse First burned, trampled

Oh, yes, it made me laugh. Thank you for the nice report, he looks like an autumn leaf fall, it is noticeable that he is dry. But this is not a problem if you use customize it for yourself. I will slightly correct the recipe, today I baked it, put the filling less and rubbed it straight with a spoon evenly, it turned out much tastier and the cakes turned out to be not 3, but 4. When I took it out of the oven, I immediately smeared it with plenty of water with a silicone brush and covered it with a second baking sheet, opened it in the morning, cut it, put it in a container and in the refrigerator.

Even though I am only dumb about the portions

As for the servings, you're right, I'll remove the number of servings. Since what is considered a portion here, it will do for our peasants in a quarter.

Pilgrim73,
Lyudochka, what a funny little one you have turned out. Thank you dear for trying the rec.

[Pilgrim73]

Pilgrim73,

And one more moment, when I rolled out the dough for the first time and smeared it with pouring, I could hardly collect the dough

My mother-in-law told me today: the dough is unleavened, without eggs.

I myself am convinced that the same rec. it turns out differently in different countries. Many factors contribute to this, flour, water and even salt are completely different. Through trial and error, I customize the recipes for myself and still achieve excellent results. Thank you again .
prubul, Scops owl, Pilgrim73Immediately, I could not answer, for not clear reasons only today I managed to enter the site. Now I will give (MK) common beans, but according to the principle that they taught in Turkey, it turns out to be very tasty.

[sir]

sir, I was very interested in the name, I looked, and here is such a beauty! Well, so lovely, such folds!

[Vasilica]

Vasilica,
Thank you, dear . Try it somehow, you won't get rosy. True, it is very tasty, only it upsets me that in our country I strained with dough (lavash). Judging by the girls' correspondence. Here, I'm going to throw off one more (mk). It is banal but tasty. If I risk it I'll wait for the report.

My mother-in-law told me today: the dough is unleavened, without eggs.

There are no eggs in the recipe for this choux pastry, only flour, water (boiling water), salt and oil. Next time I'll try the classic unleavened dough.

[Pilgrim73]

Pilgrim73,

There are no eggs in the recipe for this choux pastry, only flour, water (boiling water), salt and oil.

Lud, perhaps because of the custard, try

Next time I will try the classic unleavened dough.

I'm sure you will succeed. I am very lucky that I live here and there are no problems with the test. To make the dough myself, I don't really succeed, my weakness interferes with manicure, or as the people say: a bad dancer, eggs interfere

I am very lucky that I live here and there are no problems with the test.

Tanya, I had a neighbor, she fled from Turkey. She says she almost lost her mind from idleness.There, the aunts do not even go to the shops, they lower the basket with money on a rope from the window, and the seller goes there bread, milk, etc.
In short, now her husband goes to visit her.

[Vasilica]

Vasilica,

There, the aunts do not even go to the shops, they lower the basket with money on a rope from the window, and the seller goes there bread, milk, etc.

Yes, there is little that, but who will behave how, I lead an active lifestyle and I have everything the way. Therefore, I disappear for 2-3 days and do not answer, because the computer. I can't find the time, not that I can answer.

Thanks Tanya, cooked - delicious. True, I had a simple lavash. It may not be as tender as in the dough recipe. This is just a godsend when you need to quickly do something and present it beautifully! We are waiting for more recipes! If I get a photo, I'll insert it.

[prubul]

prubul,
Hurrah! I am very glad !

a find when you need to quickly do something and present it beautifully!

here I am about the same, the molding is not confused, but the effect is unusual, practical.

thanks, cooked - delicious. True, I had a simple lavash. Maybe it's not as tender as in the dough recipe

the main thing is that it’s delicious if you continue to use rec. adjust it for you
if you get photos, we are waiting, thanks for entrusting the recipe

I bought pita bread yesterday and today my husband asked for what? I got used to the name and calmly, in passing, said that I was going to bake Byuzgurlu berek. And then I go about my business. About two minutes later I hear my husband's voice: "Is it okay that my jaw has dropped and still no one has raised it?"

[Giraffe]

Giraffe,
Tanya, honestly honestly, after reading it she laughed and introduced the eyes of your husband
my already says, pyrizhki (pies) or tyvorog (cottage cheese) the Turk is getting used to it by a little
bakes for health, I will hope that you like it

Tanya, I really liked your recipe
Girls, a yufka recipe from one aristocratic Turkish woman -

Initial products:
2 tbsp flour
6.5 tablespoons butter
1/2 cup water
2 eggs,
salt.

Sift flour, setting aside 2 tablespoons. Place flour in a large salad bowl and make a depression in the center. Pour half a glass of water there, half a spoonful of melted butter, salt. Knead the resulting dough thoroughly.
Sprinkle with flour and leave for 15 minutes.
Roll out the dough 2 cm thick with a rolling pin. Brush with three tablespoons of softened butter.
Cut the dough into 3 pieces and place them one on top of the other. Roll out again. Lubricate with the remaining oil.
Cut again into 3 pieces and fold them one on top of the other. Knead for a few minutes and form into round cakes.
Divide the dough into balls slightly larger than tennis balls and roll them out to form a yufka - thin sheets of dough, approximately 60 cm in diameter.
Allow to dry slightly before use.

Perhaps someone brave and young will try out the dough recipe, and I just cracked the yummy, although I have had this recipe for many years, but somehow it doesn’t work out.
I have a couple more different recipes, but I need to put them on the wanted list in old records.
Tanyusha, where do you live in Turkey, I'm going to Istanbul for 2-3 months, we have an apartment there in the Kadikoy area, on the coast. Perhaps there will be an opportunity to meet.

[I am Lyudochka]

I am Lyudochka,
Thank you very much for sharing the recipe, and for such very kind words. From Istanbul, it has been 3 years since we left. Now I live in Aydin, I really like it here, I ran away from the bustle of the city. You can fly to Istanbul-Izmir to visit me, and I will meet you. Kadikoy side, I always liked better than Avrupa yakasy, especially Bostanzhi
I want to add, I, today rummaged through Turkish culinary sites, and so the recipe for yufka, which was given to you, is not correct. The yufka includes strictly: flour, water, a little olive oil and a drop of salt, nothing more. Your recipe is interesting, but not for this baking

I accidentally saw this recipe and it happened to me with lyuboFF at first sight !!! I really love these simple and effective recipes!
Thank you so much for MK.
I will definitely try it out in the near future, I'll go to the lavash store to feel it.

[lu_estrada]

lu_estrada, Lyudmila thank you for Yufka's recipe.
In Bosnia, it is already on sale and is also called Jufka. I always bring myself with a margin)

[svetta]

svetta,

I really love these simple and effective recipes!

Svetul, it is really very simple, but the result is a bit unusual. Thanks for the comic comment, I love cheerful, cheerful people.

I'll go to the lavash store to feel it.

Feel their dear, feel

Well, I did. The photo will be a little later, the batteries ran out at the most inopportune moment. Delicious. Well, of course, we create the taste ourselves, but here the most interesting thing is in shaping. I fried the onion lightly. I also fried minced pork and diced potatoes. She poured her own spices and did not add herbs. it was not fresh, but it was too lazy to go for frozen. She didn't want to pour the dried one either. I smeared everything with just sour cream diluted with water and butter. Baked in an airfryer. The lavash that I managed to buy is, in my opinion, a bit fat, but nothing, but if you don't report it to anyone, then everyone will take it for granted.

Feel their dear, feel

Ha! And there was nothing to feel! In the store, on the shelves with pita bread rolls, this is due to the cold weather. Well at least they brought milk and bread in bulk. And the shelves with flour and pasta still shine and shine with purity and whiteness

[Giraffe]

Giraffe,

Delicious. Well, of course, we create the taste ourselves, but here the most interesting thing is in shaping.

So I am about the same. Agree very simply and original.

I fried the onion lightly. then minced pork and diced potatoes

But you don't need to scoff like that, I would also like to have a piggy, but where can I take it ?! : nyam: tell us you are dear to us,diced potatoes How did you behave if you took a piece with your hands, well, that is, you didn't eat with a fork, didn't you pick up the filling from the floor? potatoes are rubbed for a bunch
affected the taste? we are waiting for pictures: rose: thanks again, for your additions to the recipe

[svetta]

svetta,

In the store on the shelves with pita bread roll

Svetik, that's the reason for it, to try this recipe lu_estrada be a pioneer and tell us

due to cold weather

is it so cold? : girl-th: come to me, today + 22

[sir]

sir, as soon as I add a photo, you will see that I cut each into 4 parts and you can take it with your hands and bite it off. Some personalities may lose something from the filling, but I did without it. A. forgot, her husband said that the sauce is still needed for such a spicy one. And yet, I cut raw potatoes and added them when frying minced meat. And now I revised the recipe, so I did not lubricate each petal later, in the process. Only the lavash itself initially. Shortened the fable, as they say. Nothing, this is the first, but not the last Byuzgurlu berek

Oh, and the title - you can't read it right away with your eyes, and
to pronounce and it is completely impossible on the go ...)))

[Giraffe]

Giraffe,

Some individuals may be missing something from the filling.

you are naughty along the way, you playful! this stone in my garden ?!

And yet, I cut raw potatoes and added them when frying minced meat. And now I revised the recipe, so I also did not lubricate each petal, in the process

know how, respect! I will also have to try, by giraffe we are waiting for photos
AlenaT,

Oh, and the name - you can't read it right away with your eyes, and it's completely impossible to pronounce it right away ...)))

to hell with him, with this name peki

Thanks to the author for the recipe. I took the dough recipe from the link on page 3, but in my opinion there is too much water. 100ml would be enough.
1) The dough stretches best when cold. At first I "forgot" it for half an hour on the table after the Refrigerator and it was torn more often and, of course, my hands were untrained. As soon as I put the second portion back in the refrigerator and took it out after half an hour - everything worked out
2) everywhere they write what to stretch from the center to the edges or do not write. I would like a detailed comment from the author.I started the same way, but in the end, my edges were stretched worse and everything looked like a parachute. I took a ball the size of a ping pong ball. But the size is too small. We need more. The next lump was 1.5 times larger and became more comfortable. First with a rolling pin and then in hands. In the end I adapted. She started not from the middle, but from stepping 1/3 from the edge, then evenly to the middle and to the edge of the hand moved. At the same time, I handled the dough with my hands so that it rotated along the axis. It turned out to stretch almost to the state of parchment. I used flour in the process.
3) it is still unclear how to wet with filling: quantity, on both sides of the petal or not, etc. I moistened everything and apparently a lot of fishnet pies did not work out - the dough began to creep out from the liquid. As a result, I made the last two pita breads as the bottom and the roof and put 4 pies between them. Filling is convenient to "glue" the edges of the petals.
4) baked in the oven until golden brown at 180 '
5) a couple of minutes before cooking, mixed the rest of the filling with the yolk

[Sphinks]

Sphinks,
I'm very sorry that it didn't work out, in fact, the dough plays a big role.

I took the dough recipe from the link on page 3

I looked at this recipe, this is dumplings, of course it will not work, it is soft from such a fold, well, nothing.

it is still unclear how to wet with the fill: quantity, on both sides of the petal or not, etc. I moistened everything and apparently a lot of fishnet pies did not work out - the dough began to creep out from the liquid.

I covered it with a petal, greased it, put the filling and so on one by one, but in your case, of course, this cannot be done and the dough crawled due to improper preparation, there must be unleavened dough: flour, water, oil, salt.
I looked at your photos, it turned out nicely no matter what, and the cutter is better than mine. : rose: thanks for trying the recipe

Sir, thanks for the answer.
Of course, I'm not a master, I did not see the difference in the test except for soda. But I'll try later as you wrote it again. Philo I liked doing

[Nadulka]

Nadulka,

Of course, I'm not a master, I didn't see the difference in the test except for soda. But I'll try later as you wrote it again.

I also found a master for me: girl_red: fortunately, it is sold all around us, I don't really understand the test Nadyush if you still decide to cook it, then try to leave the rolled dough, let it dry, of course not to oakiness, thank you again !!

What kind of dough are you talking about? There are two recipes on page 3.

Link to external resource

In the sense that from Rybchanskaya

Since the appearance of this topic, I choked on saliva, choked, today I created. The dough was made according to the recipe lu_estrada post 62. The dough is pleasant at work, it rolls well, does not break, but all the beauty from the folds during baking has crawled. But I forgot to dry it before assembling, probably this is the case. It turned out delicious, I will improve my skills, next time I will try with another dough. Thank you.

But I forgot to dry it before assembling, probably this is the case.

No, not that. If you dry such a raw dough, then it will be a stake, you will not get any folds at all.
Here you need either a thin pita bread, or such a store filo. IMHO. Or bake the dough according to the lu_estrada recipe on a baking sheet in the oven like lavash, and then work.

I'm in the tank. : cray: I can’t understand, I have re-read the topic several times, how to collect ready-made pita bread. What we sell is unlikely to be collected.

Here are my pies

I'm in the tank. : cray: I can’t understand, I have re-read the topic several times, how to collect ready-made pita bread. What we sell is unlikely to be collected.

So it must be very, very thin! or ready-made filo dough.
Today I bought one pita bread for testing, to the touch it seemed the thinnest in the package. I'll try tomorrow.

[Farida]

Farida,

It turned out delicious, I will improve my skills, next time I will try with another dough.

I am very glad that I liked it, I hope I can find a suitable dough. Thank you for trusting the recipe !!
svetta,

If you dry such a raw dough, then it will be a stake, you won't get any folds at all. Here you need either a thin ready-made pita bread, or such a store filo. IMHO. Or bake the dough according to the lu_estrada recipe on a baking sheet in the oven like lavash, and then work. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=362639.0

Svetik, I rummaged through Turkish sites, the recipe for yufka tobish lavash: flour, water, a little oil, salt. My trouble is that I have no idea what kind of lavash and filo are sold in the homeland.
Giraffe,
Tanya thanks !! A very nice report, judging by the photo, is it a bit too much toppings, or do I think so? Diced potatoes: nyam: I think you are this rets. already fit
svetta,

Today I bought one pita bread for testing, to the touch it seemed the thinnest in the package. I'll try tomorrow.

I really, really want you to have exactly the lavash that is needed for this foreigner: girl-yes: let you succeed, in principle, rec. as easy as shelling pears, only they didn't figure out the test

Here is the recipe for yufka. Please enlighten and with the test what to do next?

Judging by the photo, the filling seems to be a bit too much, or so it seems to me? Diced potatoes: nyam: I think you are this rets. already fit

The filling fits my husband. He has a life principle of meat does not happen much

[Giraffe]

Giraffe,

The filling fits my husband. He has a life principle of meat does not happen much

Good principle, Schaub I lived this way

Girls, I tried the dough from the 4th page from Lyudmila - it turned out awesome. I made cigars with cottage cheese and apples, mushrooms, minced meat from it - they turned out very tasty. Thank you Luda.

[RusAnna]

RusAnna,
Can I, for Luda I will answer you too Annushka thanks for the very warm feedback. Health and all the best to your family! I wonder if you tried to form a berek from this test? It's just that we did not allow here in any way what kind of dough keeps folds when baking.

Thank you Tatiana. I didn't do Berek, I was too lazy to roll out a large layer. But it seems to me to suit your recipe. This dough cannot be rolled out and stretched very thinly, as for example for strudel. In the finished product, it turns out to be slightly layered and delicate. She did not dry the layers, she molded immediately. The rolled cake was greased with melted butter, and before putting it in the oven, the top of the cigars was also greased.

Berek will definitely try yours as soon as I get a filo.

[RusAnna]

RusAnna, I am glad that you have tried this dough recipe.
and here is another recipe and everything from the same lady

- 1 egg
- 2 tbsp. l. yoghurt
- 2 tbsp. l. melted butter
- 0.5 cups of water
- salt
- 1.5 to 2 cups flour
She uses this dough for berek.

[Giraffes]

And I could not insert a photo, but it turned out like Giraffes just a few more folds. I took them to work, the girls signed up with delight, but they immediately turned on the "accounting" and said expensive lavash You understand a big family with 2 lavash (this is our standard packaging) you cannot feed. Well, now I'll throw them a pita bread recipe and they'll have to make it!

[RusAnna]

RusAnna,

The rolled cake was greased with melted butter, and before putting it in the oven, the top of the cigars was also greased.

Undoubtedly it turned out deliciously.

Berek will definitely try yours as soon as I get a filo.

Good luck! Thanks again!
lu_estrada,

and here is another recipe and everything from the same lady

Thank you for sharing the recipes with us. It's time for you to open the topic and upload dough recipes! : yes: Thank you!
prubul,

it turned out like the Giraffe, only a few more folds

I'm very glad that you got it.

You yourself understand a big family with 2 pita bread (this is our standard packaging) you cannot feed

Definitely not overclocked. We sell, in a package of 3, 4,6,8pcs and is cheap, in short there is where to roam

Well, now I'll throw them a pita bread recipe and they'll have to make it!

That's nice, let them work for the good of the family Thank you for entrusting the recipe and testing

[RusAnna]

RusAnna, I am glad that you have tried this dough recipe.
and here is another recipe and everything from the same lady
- 1 egg
- 2 tbsp. l. yoghurt
- 2 tbsp. l. melted butter
- 0.5 cups of water
- salt
- 1.5 to 2 cups flour
She uses this dough for berek.

Thank you, I'll have to try it.

I took them to work, the girls signed up with delight, but immediately turned on the "accounting" and said expensive lavash You understand a big family with 2 lavash (this is our standard packaging) you can't feed.

It also turns out to be expensive with pita bread. It turns out for the same price that he is that meat for a pie. But this should not be so ...

I made a bank with "Phil" sheets (thanks to Kubanochka for the idea) ... .. everything turned out great!
But ... I want to warn everyone - if you make this pie with fresh herbs - in no case leave it in the oven overnight - they can turn sour ...