Borek Recipe With Meat Filling Food

BOREK RECIPE WITH MEAT FILLING

Steps:

• Start with preparing the filling.
• Heat a pot slightly with two tablespoons of sunflower oil. Add chopped onions and sauté over medium heat until translucent.
• Add ground beef and cook while mixing and seperating to crumbles with the back of a spoon. The meat should change color and absorb back its own water.
• Then add the chopped garlic and cook another minute.
• Add red or green pepper chopped to small dices, cook until softens.
• Add a chopped tomato and a tablespoon of tomato paste and mix to leave its aroma.
• Add all the spices and herbs listed in the ingredients. Mix and remove from heat.
• Add chopped parsley, mix and set aside.
• Break the eggs in a measuring jug and whisk slightly.
• Add the oil to measure.
• Add the milk and mix all together. Mix again before pouring onto layers of yufka.
• Pre-heat the oven to 190°Celsius
• Spread an oven sheen on the baking tray of the oven
• Place a sheet of yufka.
• Generously pour some of the spread mix all around the top.
• Repeat until using half of the yufka.
• Place evenly all the ground meat filling on the yufka.
• Repeat yufka and spread mix spreading until all the yufka is finished. Spare some spread mix for the very top too.
• Sprinkle with nigella seeds and sesame seeds on top.
• Bake until golden and crispy on the top and bottom of the borek.

TURKISH BOREK RECIPE

Steps:

• Make spinach filling. Combine the spinach, onion, spices, and herbs in sauce pan and cook for 5 minutes, just long enough to warm and combine ingredients. Let cool and drain excess liquid.
• Make egg wash for pastry. Beat eggs and add in sunflower oil and yougurt. Set aside.
• Decide on layering technique, and start layering your yufka or pastry dough, brushed with egg mxture, then spinach.
• Brush the remainder of egg wash on top and sides of borek, and sprinkle with sesame seeds if desired.
• Bake in preheated 350 degree oven for about 40 minutes, until browned.
• Remove from oven and serve warm.

TURKISH BOREK

Steps:

• In a large, deep skillet, heat the olive oil over moderate heat. Add the peppers, pul biber and onions, season with salt and pepper and cook, stirring frequently, until softened, about 10 minutes. Add the beef and cook until the liquid has evaporated, about 10 minutes. Season with salt and pepper. Continue cooking over moderate heat, stirring occasionally, until the vegetables are softened, about 15 minutes. Transfer the vegetables and meat to a bowl and let cool slightly.
• Preheat the oven to 400 degrees F and lightly oil a 9- by 13-inch glass baking dish.
• In a medium bowl, whisk the eggs with the milk and 1/2 cup of the canola oil. Lay a sheet of yufka on a work surface and brush with the egg mixture; repeat until you have a stack of 2 sheets. Transfer the stack to the baking dish and spread one-third of the beef mixture on top. Repeat the layering twice more with the brushed yufka sheets and beef filling, then end with a stack of brushed yufka.
• Trim the overhanging yufka slightly and tuck it under itself. Brush any remaining egg mixture on top of the borek, top with the nigella sativa seeds and bake until deeply golden on top and sizzling, about 45 minutes. Let the borek rest for 20 minutes before cutting into squares and serving.

BOREK

Steps:

• Cook onion and garlic: Heat oil on high in a large skillet. Cook onion and garlic for 2 to 3 minutes until softened.
• Cook lamb and spices: Add lamb and cook lamb, breaking it up as you go, until mostly changes from pink to brown. Then add all the spices and cook for 1 minute.
• Simmer: Add tomato passata and water, mix. Then add currants and pine nuts. Bring to simmer, turn heat down to medium low and cook until liquid reduces so the mixture is moist but not watery.
• Cool: Remove from stove and allow to fully cool before using.
• Mix ingredients in a small bowl. Set aside for at least 20 minutes.
• Preheat oven to 200°C / 390°F (180°C fan).
• Yogurt Wash (Note 4): Mix ingredients until combined.
• Prepare filo: Open the filo pastry packet and unroll the pastry. Peel one layer off and place on a piece of baking / parchment paper. Cover the remainder with a lightweight damp tea towel to stop them from drying out.
• Brush with yogurt wash: Drizzle / flick yogurt wash across filo using a pastry brush. Then lightly brush across surface in a thin layer. You don't need to cover every inch, just mostly cover the surface.
• Layer filo: Top with another filo pastry sheet, and brush this too with yogurt wash. Then repeat so you have 4 layers in total, but do not brush the last (4th) filo with yogurt wash once laid.
• Fill and roll: Place 1/3 of the Lamb filling along the bottom edge. Using the aid of a long kitchen knife to get it started, roll up into a log. Doesn't need to be tight and don't try, as the pastry is delicate.
• Make 3 logs: Repeat to make 3 logs, using all the Filling.
• Spiral: Take one log and place on a piece of baking / parchment paper. Coil into a spiral. Join a second log to the first by stuffing the ends inside each other, using yogurt wash to adhere. Continue forming the spiral. Log sides should be in contact but not tightly squished.
• Transfer to baking vessel: Brush a 26cm / 10.5″ cast iron skillet (Note 5) with melted butter. Then use the paper to transfer the borek into the skillet, and slide the paper out.
• Brush with butter: Brush the top with butter, sprinkle with sesame seeds.
• Bake for 40 minutes or until pastry is golden.
• Serve! Remove from oven. Cut wedges like pie. Serve with Lemon Yogurt Sauce!