Most people who visit Turkey fall in love with Turkish bread right from that very first moment when it passes their lips. When fresh, the standard Turkish loaf should be crisp on the outside and soft and light in the centre. Upon sitting down to a meal, the diner insists to themselves, “Only a couple of slices of bread. Mustn’t eat too much bread.” And then they go ahead, tuck in, and before they know it, they’ve emptied the basket. That’s how good Turkish bread is…when it’s fresh.
We’d packed a tub of turşu (Turkish pickled vegetables and fruits) at home – no Turkish meal is complete without turşu. The börek was loosely coiled, similar to the one in our cheese and spinach börek recipe and each coil was filled with minced meat and soft onion.