The Perfect Turkish Börek At Home (Two Way) | Ben & Zikki

[@toddbutler3341]

You two are adorable and great! I want my baking and married lives to be like that. Also, I want a book of all your international breads. I never knew so many great bakes.

[@bengingi]

We should start working on the book! Thank you for your beautiful comment Todd!

[@arabaciadamlar]

Love the Turkish touch at your contents, NYC vibe is fantastic. Ispanaklı Börek (spinach version) we use Lor (curd) cheese, potato version: regular potatoes with paprika (optional), if cheese is a must we use mostly aged cheese. Cheers

[@bengingi]

Thank you for the feedback Noyan! I just took a look at your channel- super cool buddy!

[@DJRaphi]

Love it! Shalom 🇮🇱

[@orangepuma01]

One of my favorite dishes. Can you recommend some cookbooks with more traditional recipes like this ?

[@gabydarian]

Looks so delicious 😋

[@aysegulkucuk1791]

We roll out the dough into small circles first spread melted butter on them, and let them rest. Thankfully, there's no canola oil in Turkey. Try this with boiled Potato with onion, and ground meat with onion options would also be nice. Overall great job!

[@bp.5328]

Love from Türkiye 🇹🇷 it looks very very beautiful, bon apettit

[@bengingi]

Thank you my friend!

[@omerfarukkayan6350]

thank you this is great. I recommend that you cook more Turkish dishes. I especially recommend making Konya etliekmek, I am sure you will like it.

[@bengingi]

Love Turkish cuisine so much!

[@MrMaltasar]

Fantastic! I've had trouble before finding a good guide to making Börek, so now this is definitely on my to-do list. The super thin dough has always scared me a bit, but you made it seem very doable! One question, why the vinegar in the dough? Does it do something to make it elastic? Or is it a flavour thing? Thanks and looking forward to more videos!

[@MrMaltasar]

Second question sorry, I didn't notice in the video (unless I missed it), but how long is the resting time for the dough balls?

[@bengingi]

Vinegar is a mild acid that helps break down the starches and proteins in bread. It changes the pH levels of the batter. Adding it to your dough can help with good rise, moist crumb, airy texture, and it also enhances the flavour 😄

[@bengingi]

Because there is no yeast in the dough- the balls can rest from 30 min up to 48 hours in the fridge

[@muhammedkyaa]

Ben, your börek is better than Turkish bakers man. ✌🙏

[@belmapetek7794]

Hi ,, Welcome ,,i m Türkisch Women I bacing kocing verry good its my Hobby , i Like yours KZbin Channel ,,hello from Germany Munic

[@selmanrh]

I Love you guyss 🤗 in Turkey we say "Ellerinize sağlık" it means "Health for your hands" 😘😘😘 #slavaukraini

[@bengingi]

Thank you Ömer! What a beautiful comment and thanks for the #slavaukraini

[@kalapigajjar]

Hi Ben! What's the oven temp for the baking? Thanks in advance!

[@Jogaga3030]

גאוני עם השמן. תמיד חשבתי שזה מסובך הרבה יותר עם הבצק.

[@bengingi]

איזה כיף לדעת שזה נראה לך פחות מסובך אחרי הסרטון!

[@yepa9048]

How much time you left the dough in the oil?

[@yunuskaya3434]

Where are you from?

[@liorannlevi3099]

למה אתה לא מפסיק לומר סקסי??? זה הורס את כל הסרטון

[@nicolausala]

beautiful boreks ... i will try them asap, but guys don't call blue cheese "gorgonzola" otherwise you will upset some Italians ... lol