Pastry for The ones Who Favor Savory to Candy

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A Turkish-style borek with floor lamb, pine nuts, raisins and spices.

Credit score
Karsten Moran for The New York Instances

Once I desire a enjoyable snack, extra regularly than now not I go for one thing salty, highly spiced or crisp — a slice of pizza, a taco, an empanada. If I pop right into a bakery, it’s the savory tacky pieces that enchantment, now not the goodies.

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The filling is put on sheets of phyllo dough, then rolled up and baked.

Credit score
Karsten Moran for The New York Instances

I latterly discovered myself yearning a borek, remembering the scrumptious flaky little pies I had tasted in Istanbul. (You to find an identical savory pies right through the Japanese Mediterranean and neighboring areas.) Had I been in Queens or New Jersey, the place Turkish retail outlets and eating places abound, it could had been a very easy craving to meet. Some exist in Long island, however now not in my community.

As a substitute, I picked up a field of phyllo dough and proceeded to make my very own. A borek can also be full of any collection of issues — spinach, onions, potatoes, eggs, cheese, meat — in any collection of mixtures. Like baklava, a big borek can also be made on a baking sheet and lower into smaller shapes after baking. However regularly they’re made personally, like hand pies, in triangular or half-moon shapes. I’m particularly keen on the lengthy sigara borek, rolled to appear to be a cigar.

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An egg wash is painted at the boreks prior to baking.

Credit score
Karsten Moran for The New York Instances

Some recipes for boreks…

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