MIRACLE OF PHYLLO 😍Crunchy Like Baklava, Melty Like Pide, Layered Like Börek!🤤SO Easy, SO Delicious! 

Pide is a perfect Turkish classic; a crispy and thin dough topped with cheese, egg, sucuk and greens and we have already made it together in our channel! But sometimes, even I get lazy and don’t have patience or time and wish for a shortcut to Pide. For those times, börek comes to help. Börek is another Turkish legend with layers of yufka filled with ground meat, cheese or greens. I mashed up these two recipes and came with the idea of börek+ pide= börekide! I used phyllo pastries for this recipe instead of the classic “yufka” so that anyone can make it all around the world and get extra crispy layers for their Börekides. First one is a more traditional version with melting cheese topped with sucuk and the second one will be with, tahini & molasses and ice cream. Sweet or savoury choose your Börekide and enjoy with your loved ones!
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Börekide with Kaşar and Sucuk / Savoury Börekide
Servings: 2-3
Difficulty: Easy
Prep time: 7-8 minutes
Baking time: 18-20 minutes
8 sheets phyllo dough/ pastry
1 teaspoon butter, use coconut oil or olive oil for vegan version
200 g kaşar cheese, grated (to substitute: mozzarella or any melting cheese)
4 slices of sucuk, (a dry, spicy and fermented sausage, you can use any sausage or cured meat of your choice)
1 cherry tomato, sliced
1 small green pepper, sliced
A pinch of black pepper, to garnish
• Melt the butter over medium heat in a small saucepan. Set aside to slightly cooldown.
• Preheat your oven to 180 C (350 F) on upper and lower heat with fan.
• Place a phyllo sheet on your work surface and brush with the melted butter. Place the second layer on top and repeat the same process for the remaining six sheets of phyllo.
• Cut two triangles out from the short sides of the rectangular phyllo layers, by doing so you’ll have a trapezoid.
• You can bake the small pieces as well. They would be great with cheese plates, soups and salads.
• Place the kaşar cheese onto the long side of the pastries. Wrap the sides, then roll. This way you rolled a big wrap filled with cheese.
• Place the wrap on a paper lined oven tray. Be sure that the bottom of the wrap faces the tray.
• Place the tray into the middle shelf of the oven and bake for 10 minutes.
• Take it out and make a long cut along the top. Open the sides with two spoons so there will be enough place to fill the top.
• Place the sucuk, tomato and pepper slices on top. You can use whichever topping you wish. You can check our pide video to get some ideas about toppings ( • Legendary PIDE recipe!... )
• Bake for another 8-10 minutes. Take out from the oven and transfer on a serving dish. Sprinkle a pinch of black pepper or any fresh green of your choice. Slice and enjoy the melting cheese with the insane crisp.
Börekide with Tahini, Molasses and String Cheese / Sweet Börekide
Servings: 2-3
Difficulty: Easy
Prep time: 7-8 minutes
Baking time: 18-20 minutes
6 tablespoon tahini
7 pinches of brown sugar or granulated sugar
3 tablespoons molasses, alternatively, agave syrup, maple syrup or honey would also work great
2 tablespoons milk
150 g Dil peyniri (to substitute: mozzarella)
A handful of roasted peanuts, any nuts would work great
Ice cream, for topping
Fresh mint leaves, to garnish
• Preheat your oven to 180 C (350 F) on upper and lower heat with fan.
• Mix 2 tablespoons of tahini with the molasses and mix to blend. Add in the milk and give it a last mix.
• Place a phyllo sheet on your work surface and drizzle the tahini with a pinch of brown sugar. Place the second one on top and repeat, using the remaining six sheets of phyllo.
• Cut two triangles out from the short sides of the rectangular phyllo layers, by doing so you’ll have a trapezoid.
• You can bake the small pieces as well. They would be great with cheese plates, soups and salads.
• Place the cheese onto the long side of the pastries and pour the tahini mixture over the cheese, sparing some for garnishing. Wrap the sides then roll. This way you rolled a big wrap filled with cheese and tahini mixture.
• Place the wrap on a paper lined oven tray. Be sure that the bottom of the wrap faces the tray.
• Place the tray into the middle shelf of the oven and bake for 10 minutes.
• Take it out and make a long cut along the top. Open the sides with two spoons so there will be enough place to fill the top.
• Place the peanuts on top. Bake for another 8-10 minutes. Take out from the oven and transfer on a serving dish.
• Place a couple scoops of ice cream and drizzle the remaining tahini mixture. Garnish with fresh mint leaves. Slice and enjoy the magic of tahini and molasses.

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