Borek Turkish Meat Rolls Food

TURKISH BOREK RECIPE

Turkish Borek Recipe image

Turkish borek is an amazing food that you must try while visiting. It's pastry filled with things like spinach, cheese, meat, or potatoes. You'll love it.

Provided by Corinne Vail

Categories Recipes

Time 1h20m

Number Of Ingredients 10

Ingredients

Yufka or Phyllo pastry (frozen)
Spinach, 12 ounces, frozen
1 small onion (diced)
1-1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon pepper
2 eggs
3 Tablespoons Sunflower Oil
2 Tablespoons of Plain Yogurt
sesame seeds, toasted (optional)

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.

Nutrition Facts : Calories 117 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 3 inch X 3 inch slice, Sodium 575 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

BOREK (TURKISH MEAT ROLLS)

Borek (Turkish Meat Rolls) image

These are a delicious, turkish version of the spring rolls. Great as main dish served with salad. I got this recipe from someone who brought time to a potluck. I submitted the original recipe, the stuff in brackets is what I had on had when I made them. It's hard to find sheeps cheese around here unless you go to a specialty food store.

Provided by Marlitt

Categories Lunch/Snacks

Time 45m

Yield 24 pcs, 4 serving(s)

Number Of Ingredients 10

Ingredients

3/4 lb ground lamb (I used beef and pork mix)
3/4 lb sheep's milk cheese (I used feta crumbled)
1 garlic clove, minced
1/4 cup parsley, chopped
1 teaspoon thyme
pepper
8 sheets phyllo dough
1 egg
2 tablespoons water
1/4 cup olive oil (for frying)

Steps:

Brown meat in pan at medium-hi heat.
Drain and transfer browned meat to a medium bowl to cool.
When the meat has cooled crumble cheese and add to the meat.
Add the parsley, garlic thyme and pepper and mix well.
Let this sit for 30 minutes.
In a small bowl beat the egg with water to make an egg wash.
Working quickly now, so the phyllo does not dry out.
Take 1 sheet phyllo dough brush or spray with olive oil, place another sheet on top and brush or spray again.
Cut the two sheets into six rectangles.
Take a good tablespoon of meat mix and place it about an 1 ½" to 2 inches up from one of the corners of the rectangle.
Lift the corner of the pastry and fold over the meat mixture, then lift and fold the corner on the right and then left to make and envelope about 3- 4 inches wide, then roll up to top.
Repeat for the next five pieces.
Brush with egg wash.
Heat some of the olive oil in a heavy pan a fry the meat rolls, turning to brown on all sides, lightly flatten them with spatula while frying.
Repeat the dough and rolling with the rest of the dough sheets.
These are also very nice cold.
I sometimes use a Tzatziki sauce for dip or mint sauce if using lamb.

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