You already know we have various boreks with various fillings in our cuisine. Cheese, mince and potato fillings are the most common ones. You can play with fillings according to your taste. What you need is a little creativity! I use various fillings, but cheese and herb filling more often. However, I had never heard of beetroot filling until mom II made it for us. I do love beetroot, I admire its bloody color indeed. And I often use it in salads or make pickles from it, but never thought of making a borek filling from it. It was amazing! I love how its beautiful color is partly seen in boreks. I know I have a lot to learn about cooking, and I am always surprised when I learn making something unusual from a very ordinary ingredient.
Mom II used her regular borek dough for this borek. You can find it at my Onion Borek post. Read the rest if you are as interested as me in learning new fillings for your pastries or boreks.
You can cut them in triangles just as I did before serving. You could feel like you are in heaven if you eat these beetroot filled triangles dipping into yogurt.
30 minPrep Time
20 minCook Time
50 minTotal Time
- 2 cups whole wheat flour
- ¾ cup lukewarm water
- salt to taste
- 1 tbsp olive oil
- 1 onion, minced
- 2 large beetroots, grated
- A few beetroot leaves, chopped
- salt to taste
- Make the dough first and let it rest. Don’t worry, this dough doesn’t have to rise. Meanwhile you can prepare the filling.
- Heat olive oil over medium heat in a large skillet. Add onion and saute until caremalized.
- Then add grated beetroot and cook until tender over low heat about 10-15 minutes.
- Finally add beetroot leaves and salt, stir and put it aside to let it cool.
- Dust the counter with a little flour. Roll one of dough balls out and fill one side of it with beetroot filling and fold it to have a half moon or a ‘D’ shape.
- Heat a non-stick skillet. Place D shape boreks in it and cook them flipping occasionally until brownish on both sides.