This is a quick snack served in Turkey and much of the region. It's also great as part of a meal. According to Musa Dagdeviren [the following is inspired by his recipe], the village women would get together to make the pastry sheets.
I prefer to bake the pumpkin or squash at 350 F till soft. Just cut in half, scoop out and save the seeds as they can be eaten too, and put on a cookie sheet face down to hold in the moisture. When soft, scoop out and mash the flesh. If using a soft skinned squash like Butternut, you can also use the skin.
What you need:
For the dough:
1 cup flour [any kind, I use spelt. You could use a GF gluten free one also]
1 cup oats
1/4 teaspoon sea salt
3/4 cup yogourt
For the filling [adapt as you wish]:
About 454g/1LB cooked squash or pumpkin
1-2 onions finely sliced
1/2 bunch cilantro finely chopped
1/2 bunch parsley finely chopped
1/2 t salt
1/4 t black pepper
1 or 2 hot peppers finely sliced
1-2 T garam masala
1/3 c butter, ghee, lard or coconut oil [saturated fats should be used for frying]
To make the filling:
Mix all the ingredients in a bowl, except the fat. Heat the fat in a frying pan and saute everything for about 10 minutes on medium heat. Then divide into equal parts - about 5.
To make dough:
Combine all the ingredients and mix well. Knead the dough for about 5 minutes. Cover the dough in a bowl with a damp cloth and leave for 20 minutes in a warm place.
Divide the dough into 5 parts and let rest another 5 or so minutes. Sprinkle each ball with a bit of flour and roll out on a dusted surface to a 40 cm or 16 inch circle or whatever size you desire.
Spread the filling over half the circle and then fold over the empty half and seal with a little water. Heat a large frying pan on high heat and add about 2 T fat. Test with a few drops of water - they will splat when hot enough [be careful as they may bounce off]. Lower to medium heat. Fry the borek about 2 minutes per side or until done [similar to making pancakes]. Flip and do each side again about a minute. Add more fat if needed between flips- but once the pan is hot it shouldn't need much more fat.
Put on a plate and serve. You can smoother in homemade yogourt if you like.
