The article presents an easy yet flavorful approach to making borek by shredding filo pastry and mixing it with filling for a cake-like texture. It highlights the significance of yogurt in Kurdish and Turkish dishes, particularly in yayla corbas, a yogurt soup enriched with chickpeas and spinach, topped with bulgur dumplings. Additionally, making homemade yogurt is discussed as an easy process requiring just milk and a starter, emphasizing the importance of allowing it to set for desired texture. The article concludes with a recipe for bulgur dumplings, noting their versatility and ease of preparation.
Shredding the filo for borek and combining with a filling creates layers while simplifying the process, achieving a cake-like effect and excellent rise.
Yoghurt is a fundamental ingredient in Kurdish and Turkish cuisines, enhancing soups like yayla corbas which is made with yoghurt, rice, and topped with mint butter.
Making yoghurt at home only requires milk and a bit of existing yoghurt. Letting it set longer gives a firmer texture and a sourer taste.
Bulgur dumplings are versatile; they are easy to make, accommodating, and can be enjoyed in soups, stews, and can be frozen for future use.
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