Paper-Thin Dough, the Art of Hand Stretching | Traditional Börek Making

Börek is one of the oldest and most traditional dishes of Turkey, with roots tracing back to the Ottoman Empire in Anatolia. Some sources even suggest that its origins go further, to the Eastern Roman (Byzantine) era, with a cheese-filled layered dough recipe dating as far back as 160 BC.

This layered dish is made with thin sheets of dough called yufka – prepared from flour, water, and salt – and skillfully stretched until it becomes paper-thin. This handcraft is one of the most mesmerizing parts of making börek.

In this video, we visit Karaköy Börekçisi to see how the dough is stretched in the air until it reaches incredible thinness, then filled with different ingredients and rolled into the traditional style of Kol Börek (arm börek).

You will see four delicious variations of Kol Börek:
• Potato
• Ground beef
• Cheese
• Spinach

Finally, the böreks are baked to golden perfection and ready to be served. If you love traditional Turkish cuisine and want to discover one of its most authentic dishes, don’t miss this video.

📍Location: https://maps.app.goo.gl/ZdWyGmGNJruDq62s9?g_st=ic

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