Mediterranean dishes are funny this way. You look at the recipe for water borek (turkish) and then for achma (georgian) and you coudn’t tell one from the other…
Tonight i was trying to recreate a dish i had many many years ago in Moscow: i didn’t remember the name but from my memory it resembled both borek and achma…
I started with a recipe for a turkish water borek, by the esteemed Binnur and streamlined, streamlined, streamlined… Used a small pyrex dish the size of an eggroll sheet. Didn’t boil the sheets, and used 2 instead of 4 for dough layers. Same amount of filling, in 3 layers though. Halved the amount of topping. Kept int he fridge for an hour only.
Baked as per the original recipe.
Came out nice and indeed reminded a borek very much though not the dish from my memory…
ETA: one year later – this time i didn’t do any shortcuts and the dish came close to what i remember. One caveat – don’t boil dough sheets more than 1 min (for Melissa brand ar least) – they become too slippery and tear easily.
straight from the oven:
a perfect bite of gooey cheesy goodness:
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