For cheese borek filling. You can tag recipes with anything you like, e.g. Börek (Turkish pronunciation: ; also burek and other variants) is a family of baked filled pastries made of a thin flaky dough such as phyllo or yufka, typically filled with meat.It is found in the cuisines of Western Asia, the Balkans, the South Caucasus, the Levant, … Kalem böregi or pen börek is a thin, cigarette-shaped variety that is … Warm the olive oil in a small frying pan over a medium heat and add the garlic. Then lay two sheets from the second roll of dough and pour 4-5 tablespoons of mix. Order food online from Mira Restaurant and get fresh and tasty food delivered to you at door steps. 2 rolls of phyllo dough (a package of phyllo dough contains 2 rolls of dough) 2 1/2 cups of milk. Save extra yogurt sauce for dipping the borek as well! My version is stuffed with a lemony feta and spinach filling and served with a parsley dip, FOR THE BÃREK The centrepiece of the whole meal, however, was börek – a savoury pastry made from yufka (a delicate, filo-like dough) and filled with feta cheese, parsley, chicken, minced meat and, occasionally, a few vegetables, such as potato, spinach, leek or courgette. Fry for 1 minute or until softened and starting to go brown, then stir in the cumin or zaatar and remove from the heat. When the chard is cooked, remove from the heat, stir through the parsley and lemon juice and set aside to cool slightly, before stirring through the feta. Homemade pasta layered borek with feta cheese, parsley and butter Flaky Turkish Pastry (Pogaca) $1.95 Choice of cheese, potato or ground meat Turkish Bagel (Simit) $1.95 Acma $2.50 Savory bun Zeytinli Acma $2.95 Savory bun with olives. Put in a large mixing bowl add all the feta cheese and with a flork mash them together adding the whole egg. Â½ x 25g pack parsley, finely chopped Prepare the filling by mixing feta, cottage cheese, egg and parsley together. 7. I sometimes do different fillings in the same borek as favourites differ for my house hold. As you fold the edges in make sure you brush each side with eggwash so that the bits all stick together. The most common one is made with feta (or “beyaz peynir” as we call it in Turkey – translated as white cheese) and parsley. Cool for about 20 minutes, so that you donât burn your tongue. 1 bunch dill or parsley, chopped. Continue to flip the triangle across the pastry strip like you are making a samosa, until the filling is covered and the pastry is used up. Get in there with your hands and make sure it’s mixed in very well. Chop the parsley and dill, combine with potato mix and add in cranberries and crumbled feta cheese. 200g firm mozzarella, grated. Method. Spread one phyllo sheet on the table and brush it gently with olive oil. Prepare a working station. The whole thing is brushed with butter and laid in a masonry oven to cook. 2 bunches of English spinach, washed or 1 packet of frozen spinach, defrosted. These delicious rolls of fresh ‘yufka’ dough filled with Turkish white cheese, similar to Feta, are good for you and your taste buds. 1. Tear the third yufka in half and place one half on top of the filling and butterâ¦brush with egg wash (like you didnât guess). Add the feta, spring onions, Parmesan-style cheese, egg, parsley and black pepper. 1 tbsp olive oil 50g/1¾oz feta, frozen ; parsley oil; Method. Assembling the borek Finely grated zest and juice Â½ lemon Take off from the heat, pour the mixture into a deep bowl and rest to cool down. Spinach and cheese börek, cheese pastries, Turkish meat pies (beef börek), cheese and vegetable pies, peynirli boregi, sigara boregi also known as cigarette börek which are rolled pastries in the shape of a cigarette, hence the name. Fold the pastry and filling over to create a small triangle concealing the filling. Fry for 1 minute or … Fold the upper layer of filo, spreading the yoghurt mixture with a brush onto every side you fold. Note: Youâll be able to find Yufkas at most middle-eastern stores, but you could use phyllo pastry, but it wouldnât be quite the same. Warm the olive oil in a small frying pan over a medium heat and add the garlic. Butter a tart or pie pan and place the first yufka into the pan. In a separate bowl mix the glaze together and a 3rd bowl, mix the topping glaze. Finely grated zest and juice Â½ lemon $8.95 For the basting liquid In a separate bowl, combine the eggs, yoghurt and oil and set aside. Season. Mix well and set aside.
Peynirli Borek Starter Freshly fried pastry filled with mixture of feta cheese, parsley, dill and spring onion. Â½ x 25g pack mint, leaves only, finely chopped Ingredients. email@example.com, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder, BÃ¶rek are delicious Turkish pastry parcels made from crunchy filo pastry. Crumble the feta into a large bowl and add the fried garlic mix, spinach, chopped herbs and lemon zest. Unroll the filo pastry so that all the sheets are directly on top of one another in a block. Exploding with creamy salty feta and earthy spinach with hints of fresh parsley and dill, as well as little bursts of nutty toasted pine nuts, this borek is absolutely delicious. Chop the parsley and dill, combine with potato mix and add in cranberries and crumbled feta cheese. 200g feta cheese, crumbled 1/2 cupsof vegetable oil (I prefer canola oil) 2 large eggs. Mix together the egg and milk in a bowl, this is the egg wash to keep the yufka from drying out. Borek names and ingredients. Brush a 10-inch pie plate or skillet with lightly with olive oil. Preheat your oven to 350F. Tear another yufka in two and place it on top of the first yufka. The staff was friendly but the food had NO flavor. Spread half the feta parsley mixture evenly. Butter a tart or pie pan and place the first yufka into the pan. By: Chilli and Cakes 2 cloves garlic, finely chopped Chop the parsley and dill, combine with potato mix and add in cranberries and crumbled feta cheese. Then brush with mixture. Feta cheese, crumbled, about 14 ounces.  it may be thought of as a drier, less saucy version of the Italian lasagna. to 25 minutes, The Waitrose & Partners farm, Leckford Estate. Serve the bÃ¶rek hot or cold with the lemon parsley yogurt dip on the side. 1 large Waitrose British Blacktail Egg, beaten In a bowl, season the feta, to taste, with the black pepper. Olives, humus, tarama, beetroot salad, cacik, Ephesus aubergine, babaganus, dolma, grilled hellim, feta borek, falafel and sucuk, followed by a mixed grill (tender chicken, lamb, kofte and lamb cutlet) rice and salad to share. Although a little bit salty (due to the feta) overall the result was very tasty. To assemble the bÃ¶rek, lay out a strip of pastry and brush with butter. by email at
Slice the pastry lengthways into 3 rectangles, cutting through the layers to form 18 long strips in total. $15.99 Greek Salatasi Romaine lettuce, tomato, cucumber, red onions, green pepper, feta cheese, kalamata olives and olive oil. If you'd like to comment further on this recipe you can do so in the
Stir in the raisins or sultanas and the parsley. Worst overall entre I've ever encountered. Martha Collison's feta, parsley & spinach börek, 25 minutes
I went here after reading others' reviews and had a horrible experience. 75g butter, FOR THE LEMON PARSLEY DIP 150g spinach, roughly chopped In a separate bowl, combine the eggs, yoghurt and oil and set aside. Take a sheet of fillo pastry and brush with melted butter, lay another on top. For spinach borek filling. Get in there with your hands and make sure itâs mixed in very well. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Mix well, then with a tea spoon scoop a large amount onto your cut pastry. (You shouldn’t need to add any salt, as the feta is very salty.) Start folding the edges of the yufka into the centre of the pan one at a time. In a separate bowl crumble together the feta cheese and the parsley. (You shouldn’t need to add any salt, as the feta is very salty.) In a separate bowl, combine the … Customer comment
For cheese borek filling. Brush it with egg wash. Add in the remaining filling and another 2 tablespoons of butter. Fold the upper layer of filo, spreading the yoghurt mixture with a brush onto every side you fold. Add the other half of the second yufka. In a separate bowl crumble together the feta cheese and the parsley. Roll up the Borek: Set up a rolling station with a bowl of the feta mixture, a small bowl of water, … 1 tbsp olive oil . chopped parsley, filo pastry, extra-virgin olive oil, parsley leaves and 15 more Cheese Borek Heghine medium egg, feta cheese, shredded mozzarella, farmers cheese and 3 more Double click words or drag-select to add tags. Combine the crumbled feta, eggs and parsley. 3. Spinach and cheese börek, cheese pastries, Turkish meat pies (beef börek), cheese and vegetable pies, peynirli boregi, sigara boregi also known as cigarette börek which are rolled pastries in the shape of a cigarette, hence the name. Then brush with mixture. Brush it with the egg wash.
Add half of the filling to this layer. For the borek, place the spinach, feta, pine nuts, mint and cream in a large bowl and mix to combine. 5. I’ve had my share of cheese borek … This recipe is with spinach and feta/white cheese filling. Continue until all the sheets in the second roll … This recipe was first published in Thu Mar 30 09:45:00 BST 2017. Boreks aka borekas are Turkish savory pastries with different fillings, such as cheese or spinach and feta or meat. So half of this is with spinach and cheese for my sun and the other half is just cheese and parsley for my husband. Meanwhile make the dip. View the Menu of Mira Restaurant for Delivery, Dine-out or Takeaway.