Turkish Borek Cullama: A Delicious & Authentic Recipe

Turkish Borek Cullama: Imagine layers of delicate, homemade phyllo dough embracing a savory filling, baked to golden perfection. This isn’t just any pastry; it’s a culinary journey to the heart of Turkey, a dish steeped in tradition and bursting with flavor. Cullama, a lesser-known but equally delightful member of the borek family, offers a unique textural experience that sets it apart from its more famous cousins.

Borek, in its various forms, has been a staple in Turkish cuisine for centuries, with roots tracing back to the Ottoman Empire. It’s a dish that transcends social classes, enjoyed by everyone from humble villagers to opulent sultans. While many borek recipes rely on store-bought phyllo, Turkish Borek Cullama proudly showcases the art of homemade dough, resulting in a lighter, more tender pastry.

What makes Cullama so irresistible? It’s the perfect balance of textures – the crisp, flaky layers of dough give way to a soft, flavorful filling, often featuring cheese, spinach, or ground meat. It’s comforting, satisfying, and surprisingly easy to make once you master the art of stretching the dough. Whether you’re looking for a show-stopping centerpiece for a brunch gathering or a comforting weeknight meal, Turkish Borek Cullama is guaranteed to impress. Get ready to embark on a delicious adventure and discover the magic of this traditional Turkish delight!

this Recipe

Ingredients:

• For the Dough:
• 500g all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 250ml lukewarm water
• 2 tablespoons olive oil
• For the Filling:
• 500g ground beef or lamb
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup chopped fresh parsley
• For the Sauce:
• 1 liter milk
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup melted butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For Layering:
• 1/2 cup melted butter, for brushing

Preparing the Dough:

1. In a large bowl, combine the flour and salt. Make a well in the center.
2. Gradually add the lukewarm water and olive oil to the well. Start mixing with your hands, bringing the flour in from the sides.
3. Continue mixing until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a teaspoon of water at a time.
5. Form the dough into a ball. Place it back in the bowl, cover with a clean kitchen towel, and let it rest for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out later. You can even let it rest for an hour or two if you have the time – the longer it rests, the better!

Making the Filling:

1. While the dough is resting, prepare the filling. In a large skillet, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Add the ground beef or lamb to the skillet. Break it up with a spoon and cook until browned, about 8-10 minutes. Drain off any excess grease.
5. Season the meat mixture with salt, pepper, and red pepper flakes (if using). Stir well to combine.
6. Remove the skillet from the heat and stir in the chopped fresh parsley. Set aside to cool slightly.

Preparing the Sauce:

1. In a large bowl, whisk together the milk, eggs, flour, melted butter, salt, and pepper until smooth. Make sure there are no lumps of flour. A whisk works best for this.
2. Set the sauce aside.

Assembling the Cullama:

1. Preheat your oven to 375°F (190°C). Grease a large baking dish (approximately 9×13 inches or similar).
2. Divide the rested dough into 6-8 equal pieces.
3. On a lightly floured surface, roll out one piece of dough into a very thin circle, almost paper-thin. This is the most challenging part, but don’t worry if it’s not perfectly round. The thinner the dough, the better the texture of the borek.
4. Carefully transfer the rolled-out dough to the prepared baking dish. Let the edges hang over the sides of the dish.
5. Brush the dough with melted butter.
6. Pour about 1/6 to 1/8 of the milk sauce over the dough, ensuring it’s evenly distributed.
7. Repeat steps 3-6 with the remaining pieces of dough, layering each sheet with melted butter and milk sauce.
8. After layering all the dough sheets (except the last one), spread the meat filling evenly over the top.
9. Roll out the last piece of dough and place it over the filling.
10. Fold the overhanging edges of the bottom layers of dough over the top layer, creating a sealed edge.
11. Brush the top of the borek generously with melted butter.
12. Using a sharp knife, score the top of the borek into squares or diamonds. This will help it cook evenly and make it easier to serve.

Baking the Cullama:

1. Bake in the preheated oven for 45-60 minutes, or until the borek is golden brown and the filling is cooked through. The baking time may vary depending on your oven, so keep an eye on it.
2. If the top starts to brown too quickly, you can loosely cover it with aluminum foil.
3. Once the borek is cooked, remove it from the oven and let it cool for at least 10-15 minutes before cutting and serving. This allows the filling to set and makes it easier to slice.

Tips and Variations:

• Cheese Filling: Instead of meat, you can use a cheese filling. A mixture of feta cheese, ricotta cheese, and mozzarella cheese works well. You can also add some chopped dill or parsley to the cheese filling for extra flavor.
• Spinach Filling: Another popular filling option is spinach. Sauté some spinach with onions and garlic, then mix it with feta cheese and eggs.
• Potato Filling: For a vegetarian option, try a potato filling. Boil and mash some potatoes, then mix them with sautéed onions, garlic, and spices.
• Spicier Filling: If you like a little heat, add more red pepper flakes to the meat filling or use a spicy sausage instead of ground beef or lamb.
• Yufka Dough: If you don’t want to make your own dough, you can use store-bought yufka dough. This will save you time and effort, but the homemade dough is definitely worth the extra work.
• Crispier Crust: For a crispier crust, brush the top of the borek with a mixture of melted butter and breadcrumbs before baking.
• Make Ahead: You can assemble the borek ahead of time and store it in the refrigerator until you’re ready to bake it. Just add a few extra minutes to the baking time.
• Serving Suggestions: Serve the borek warm or at room temperature. It’s delicious on its own or with a side salad. You can also serve it with a dollop of yogurt or sour cream.

Enjoy your homemade Turkish Cullama! Afiyet Olsun!

Conclusion:

This isn’t just another recipe; it’s an invitation to experience a little piece of Turkish culinary heritage right in your own kitchen. The Turkish Borek Cullama, with its delicate layers and savory filling, is a dish that truly transcends the ordinary. It’s a symphony of textures and flavors, from the crispy, golden-brown exterior to the soft, yielding interior bursting with cheesy goodness. I know, I know, making layered pastries can sound intimidating, but trust me, this recipe is designed to be approachable, even for beginner bakers. The satisfaction you’ll feel when you pull that first slice, revealing the beautiful layers within, is absolutely worth the effort.

Why is this a must-try? Because it’s more than just food; it’s an experience. It’s the warmth of a home-cooked meal, the joy of sharing something delicious with loved ones, and the pride of creating something truly special. The combination of the flaky pastry, the creamy cheese, and the subtle spices creates a flavor profile that’s both comforting and exciting. It’s a dish that’s perfect for a weekend brunch, a light lunch, or even a satisfying dinner. Plus, it’s incredibly versatile!

Looking for serving suggestions? A simple green salad with a light vinaigrette is the perfect accompaniment to the richness of the borek. You could also serve it with a dollop of plain yogurt or a sprinkle of fresh herbs like parsley or dill. For a heartier meal, consider pairing it with a bowl of warm lentil soup. And don’t forget the Turkish tea! A steaming glass of black tea is the traditional beverage to enjoy with borek, and it perfectly complements the savory flavors.

But the fun doesn’t stop there! Feel free to experiment with different fillings to create your own unique variations. Try adding spinach and feta for a classic combination, or ground beef and onions for a heartier version. You could even get creative with vegetables like zucchini, eggplant, or roasted red peppers. For a spicier kick, add a pinch of red pepper flakes to the cheese mixture. The possibilities are endless!

I’m so excited for you to try this recipe and discover the magic of Turkish Borek Cullama for yourself. I’ve poured my heart into creating a recipe that’s both authentic and easy to follow, and I truly believe you’ll love it. Don’t be afraid to get your hands dirty, embrace the process, and most importantly, have fun!

Once you’ve made your own Cullama, I’d absolutely love to hear about your experience. Did you make any variations? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. So go ahead, give it a try, and let’s share the joy of delicious food together! I can’t wait to see what you create! Happy baking!