Börek is a thin, flaky and filled pastries which is available in different varieties based on shapes, filling and cooking method.
Moreover, Börek is the common and general name for all filled or stuffed baked or fried pastries, made from a thin flaky dough called Yufka (filo/phyllo sheets) and filled with various ingredients. (Please see related article and pictures of Yukfa)
There are many kinds and varieties of Börek based on fillings and place of origin, among them are the following:
(1) Su Böreki is a juicy kind of Borek which is a cross between a pastry and Lasagna. With Cheese and Parsley filling.
(2) Peynirli Börek - layered pastry with Cheese filling
(3) Patatesli Börek - Borek with potato filling
(4) Ispanakli Börek - Borek with spinach filling
(5) Kiymali Börek - Borek filled with minced or ground meat. Kiyma means ground meat in Turkish
(6) Cig Börek - a deep-fried thin dough filled with raw minced meat
(7) Ay Böreki - crescent-shaped Börek
(8) Talas Böreki - is a puff pastry with meat kebap filling
(9) Gül Börek is puff pastry with lamb meat.
Nowadays there is plenty Yufka sold in plastic packs available in the supermarkets. Some are of course not the best Yufka like that which are made in Turkey. Phyllo/Filo pastries can also used if no good Yufka is available nearby
Kiyma is Minced/Ground Meat and Ispanak is Spinach in Turkish.
Börek is also spelled as Boerek, and Burek
Depending on the filling, the shape and sometimes the region the term Börek is preceded by a descriptive noun: Kabak böre?i (Zucchini börek), Ispanak Böre?i (spinach Börek), Kiymali Börek (Börek with ground meat) or Su Böre?i (water/boiled Börek), Tepsi böre?i (layered börek) etc.
Ispanakli Börek or Spinach Börek is the favorite among the Turkish. It is generally made for and served at afternoon tea when friends and family gathered together, sold by street vendors as street food or Bakeshops early in the morning for breakfast. It can also be served as a complete meal for lunch or dinner served with Ayran, Soda and of course Turkish Hot Tea.
Ispanakli Börek can be prepared in different styles, in bundled, rolled, or in spiral, but the most common style is called Tepsi, a Turkish word which means "Tray", a layered Ispanakli Börek.
Below are pictures of Börek from Turkish Restaurant in Bremen, Germany. Turkish Food is one of the Foods closest to my heart. Turkish are the foreign people who can easily be friends in Germany. As a foreigner in Germany, it is nice to have new friends and the Turkish are the friendliest. I love to visit Turkish Restaurants and Coffee shops here just to sit down and enjoy the ambiance plus the food is always delicious, especially the Baklava and Kadayif with hot Turkish Tea.
Above is the first ever Börek I have eaten in Bremen, Germany, since our house is nearby a Turkish Eatery. It is a Börek filled with Cheese (Peynilri Börek)
Below is a picture of 3 different kinds of Börek in one of my favorite Turkish Coffee shops nearby my home in Huchting, Bremen. Filled with Ground meat (Kiyma); Spinach (Ispanak) and Cheese (Peynir)
Brathering refers to a traditional dish from Germany made from fresh Herring (green Herring) which are cleaned (with head and guts removed), filleted , dusted with flour or floured and fried and then pickled in vinegar marinade.
Brathering literally means "fried Herring". But a Herring can only be called "Brathering" when the Herring is fried then marinated in vinegar
Brathering is served cold usually with Bratkartoffel (cooked and fried potatoes with slices of onions), or with newly baked Brötchen, a German bread or buttered toast and green vegetable salad.
Below is a picture of Brathering (on the right side) which is served in a Restaurant in Bremen serving traditional foods from North Germany. This Restaurant also serves another traditional food called Labkaus.
Beetroot Achar/Achaar refers to pickles made of Beetroots. One of the vegetables available in Kerala, India which they made into pickles. Like in any other Achar which I already featured here. Beetroots are cut into small pieces and cooked with lots of spices, Red and Green Chili Pepper, Vinegar, Salt and Curry leaves . (Please see related article on Achar/Achaar for the spices used for making Achar).
Below is a picture of Beetroot Achar prepared by my my Aunt Lily in Allepey, Kerala, India. It is a mixed of spicy (from Red Chilies) and sweet taste of Beetroot. I love Beetroots and I intend to also prepared Beetroot Achar here in Germany, as soon as my order for fresh Curry leaves arrive.
Badam Milk refers to a warm beverage from India made with almond meal (roasted/blanced and grinded almond), Sugar, Cardamom powder and Saffron. Badam Milk can also be sweetened with Jaggery or Honey.
Although it is mostly serve warm, some people likes them served cold.
Badam is the Hindi word for Almond.
Pictures below is a warm Badam Milk sold as street food in the heart or center of Coimbatore in Tamil Nadu at night time.
Please see Article on Badam Milk being sold in the night as street food in Kanyakumari, Tamil Nadu, another southern state of India
Banana Fry refers to a snack in Kerala, India made of ripe bananas/plantains dip in batter then deep-fried in coconut oil.
Banana Fry is also called Pazham Porichathu, Pazham Pori, Ethakka Appam or Ethakkappam.
Banana Fry is very similar to the Philippines banana fritters called Maruya. In other Asian cities, like Thailand, they also have the same snack sold by street peddlers or in tea shops much like in the Philippines and India.
There are many varieties of bananas grown and harvested in Kerala, but the best variety of banana used for making Banana Fry is known as Nenthra Pazham or Etha Pazham, the ripe ones. Several dishes, mostly sweets may be cooked using this variety of plantain/banana, such as Nenthra Pazham Payasam.
Please see Nenthra Pazham or Etha Pazham in another article.
Picture above is one of the Chaya Kada or Teashops in Allepey, Kerala, India selling different varieties of snacks, including of course Banana Fry. They are available everyday.
Picture above is Thailand's version of Banana Fry.
Personal Note: Although I love my country's (Philippines) version of Banana Fry, the Kerala's Banana Fry is much more delicious, basically I think, it is because they are fried in coconut oil which is the cooking oil used in Kerala. It is much more tasty and I can eat a lot of it and survive the whole day travelling around, just eating them. Besides, in every street corners, there are shops selling Banana Fry, very convenient.
Below was my picture taken in Munnar, Kerala, India buying Banana Fry for my snacks and dinner.
Beef Masala refers to a popular dish from Kerala, India made from slices of beef cooked with onions and other spices such as black mustard seeds, Masala powder and curry leaves .
Beef Masala is usually one of the dishes cooked during special occassions and during Sundays.
In Allepey, Kerala, India, a kilo fresh beef is cheaper than a kilo of fresh chicken, so on Sundays when almost all members of the family are present, the housewives cook Beef Masala.
Pictures below are different versions of Beef Masala cooked by various housewives in Kerala, south of India.
The 2 pictures above is Beef Masala served with slices of fresh tomatoes, onions and Muluku chilis and fresh curry leaves
Below is the picture of the Beef Masala I tasted in one of the Homestays in Munnar which I have eaten with rice. I wanted to show the curry leaf which made Masala dishes and all other South Indian dishes very delicious.