These golden, savory böreks are crispy on the outside, soft on the inside, and filled with comforting, wholesome flavor. Made with a nourishing chickpea and buckwheat dough, they are perfect for school lunchboxes, weekend snacks, or a simple family dinner.
Prep time: 20 minutes
Bake time: 25–30 minutes
Yields: 9–12 böreks
Ingredients
For the dough
- 1 cup chickpea flour
- 1 cup buckwheat flour
- 1 teaspoon salt
- 3 tablespoons psyllium husks
- 1 cup water
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2–3 tablespoons extra water, if needed
For the pizza-style filling
- 1 small onion, finely chopped
- 1/2 cup grated cheese of your choice, such as mozzarella or a hard cheese
- 1/2 cup finely chopped tomato
- 1 teaspoon pizza seasoning, e.g., oregano, basil, salt, and pepper
- 1 tablespoon olive oil
For the potato filling
- 3 potatoes, cooked and mashed
- 1 small onion, finely chopped and sautéed until golden brown
- 1 tablespoon olive oil or butter
- Salt and pepper, to taste
For the topping
- Egg, for brushing
- Sesame seeds, for sprinkling
Instructions
- In a large bowl, combine chickpea flour, buckwheat flour, salt, and psyllium husks.
- In a small bowl, whisk together water, olive oil, and apple cider vinegar.
- Add the wet mixture to the dry ingredients and stir until a soft, slightly sticky dough forms.
- If the dough feels too dry, add 1–2 tablespoons more water.
- Cover the bowl with a damp cloth and let the dough rest for 10 minutes to allow the psyllium husks to bind and make the dough easier to work with.
- Lightly moisten your hands or coat them with a little olive oil.
- Divide the dough into 10–12 pieces and roll each into a ball, then flatten into a circle about 0.5–0.7 cm thick and 10–15 cm in diameter.
- Place 1–2 tablespoons of filling in the center, then fold the dough into a half-moon shape and press the edges firmly to seal.
- For the topping, lightly brush the böreks with egg and sprinkle with sesame seeds.
- Place on a baking sheet lined with parchment paper, and spread a little oil on the paper to prevent sticking.
- Bake at 190°C (375°F) for 25–30 minutes, or until golden brown and crispy.
Pro Tip
Working with wet hands makes the dough much easier to shape and helps prevent sticking. For the best results, always place the böreks on parchment paper lightly oiled before baking.
