Filo pastry, cheese and more … All the shapes and forms of burek

From Turkey and the Balkans, burek is–for simplicity’s sake–a delicious savory pie, a filo pastry case filled with cheese, meat and vegetables.

It’s impossible to give one single recipe since countless variants exist. The pie is commonly made with filo but it is possible to find and make versions with different types of pastry dough. The filling changes according to where you eat it.

At Terra Madre we’ll present a Turkish version and a Bulgarian one, filled with eggs and cheese.

Speakers:

• Dessislava Dimitrova, senior research scientist at Institute of Biodiversity and Ecosystem Research in Sofia and President of Slow Food in Bulgaria.
• Aylin Yazıcıoğlu, turkish chef and consultant with experience in several Michelin-starred chefs, and one of the founding members of the Slow Food Cooks’ Alliance in Turkey, launched in June 2022 in Istanbul.

Free entry while seats last. We advise you to arrive 10 minutes before the event starts to ensure a place. There will be a small tasting at the end for which you may donate what you choose.

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or CINEA. Neither the European Union nor CINEA can be held responsible for them.

Terra Madre Salone del Gusto is in Parco Dora, Turin, from September 22-26, 2022, with over 600 exhibitors and a series of workshops, conferences and tastings that show how we can regenerate our planet through food.

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