CRUNCHY POTATO BOREK RECIPE
One of the foods that I say fortunately exists in Turkish cuisine is borek. It is impossible to imagine what kind of creativity it was invented with. It is very difficult to understand how the people who invented such beautiful foods are forgotten. Yes, painting, music, sculpture are very important arts and maybe even less important than they should be. But I'm sure many people will agree with me that a good meal can satisfy one's soul at least as much as a good painting or composition. Therefore, I think the inventors of the dishes should be investigated and the necessary respect should be shown. Maybe because eating is a fast-paced art, it can be difficult to find the first to do it. But at least, the answers of the questions such as which region came from, which civilization and under what conditions made this dish, what conditions forced people to cook this dish should be investigated. We may not be able to pay for the inventor of the food, but at least we are doing the food we eat in this way. I would be very happy if the first research starts from borek. Because if its inventor is found, I want to pray to him by name every time I eat this borek. There are dozens, maybe hundreds of borek varieties right now. But usually one type of borek is made at home. Borek, which is tried once and succeeded, is always repeated in order not to risk. You can be sure that this borek will be among the guaranteed donuts that I mentioned. It's not like soft, elastic home pies, it's a crunchy borek that crumbles in the mouth. I guarantee that it will make you the hero of the day in your days and tea parties. Try it once, if you don't like it, I'm always here come and find me :) Ingredients: 4 sheets of phyllo, 1 cup vegetable oil, 3 tablespoons flour, 1 egg yolk, Poppy seeds. Filling; 4 boiled potatoes, 1 onion, 2 teaspoons tomato or pepper paste, 4 tablespoon olive oil, 2 teaspoons paprika, 2 teaspoons dried mint, 1 handful minced parsley, Salt. Preparation: Finely chop the onion and sauté until translucent, Add in the tomato paste and stir for 2 mins, Stir in the paprika, Add in the mashed boiled potatoes, mint, parsley and salt, then stir well and remove from heat, Place one phyllo sheet on the clean kitchen counter, Whisk together 1 cup of oil and 3 tablespoons of flour until frothy, Brush 1/4 of the oil mixture onto the phyllo sheet, Place a second sheet on top, Brush this with same amount of oil mixture, Cut this into 8 triangles, Place some of the potato filling onto the longer side of the slices and roll like you would roll an eggroll, Prepare the other two phyllo sheets the same way, Brush the top with egg yolk and sprinkle on some poppy seeds, Bake at 200 degrees celsius preheated oven until golden brown. Bon appétit...
Provided by Turkish Style Cooking
Categories Breakfast Recipes,Pastry Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Finely chop the onion and sauté until translucent,
- Add in the tomato paste and stir for 2 mins,
- Stir in the paprika,
- Add in the mashed boiled potatoes, mint, parsley and salt, then stir well and remove from heat,
- Place one phyllo sheet on the clean kitchen counter,
- Whisk together 1 cup of oil and 3 tablespoons of flour until frothy,
- Brush 1/4 of the oil mixture onto the phyllo sheet,
- Place a second sheet on top,
- Brush this with same amount of oil mixture,
- Cut this into 8 triangles,
- Place some of the potato filling onto the longer side of the slices and roll like you would roll an eggroll,
- Prepare the other two phyllo sheets the same way,
- Brush the top with egg yolk and sprinkle on some poppy seeds,
- Bake at 200 degrees celsius preheated oven until golden brown.
Nutrition Facts : Calories 300 cal
CRISPIEST EVER POTATOES
Somewhere between oven-roasted potatoes and crispy hash, these little creamer potatoes are boiled in water with baking soda before being smashed. The alkaline in the baking soda helps the skins crisp up quickly. Smashing increases their surface area and contact with the pan. The result is the crunchiest-ever crust.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F.
- Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
- Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
- Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.
BUREK
This recipe is Eastern European in origin; being from Bosnia, my mom made this for me growing up and my whole family always looked forward to it! Serve with Balkan style yogurt for authenticity.
Provided by mms09
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Brown ground beef in a large non-stick skillet over medium heat, 5 to 7 minutes. Drain fat; stir in allspice, paprika, salt, and pepper. Transfer beef to a large bowl and stir in potato and onion.
- Unroll phyllo pastry and transfer 2 sheets to a work surface; stack sheets. Spoon 1/8th of the ground beef mixture down one long edge of the phyllo pastry. Roll phyllo into a tube, encasing beef. Shape the tube into a coil (snail shape). Place the roll on an ungreased baking sheet; brush with melted butter. Repeat, placing finished rolls up against one another to keep them from unrolling.
- Bake burek in the preheated oven until golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 797.1 calories, Carbohydrate 72.8 g, Cholesterol 115.6 mg, Fat 42.1 g, Fiber 4.7 g, Protein 29.9 g, SaturatedFat 18.5 g, Sodium 707 mg, Sugar 2 g
LAMB BOREK
Get your hands on the right ingredients, including about 12 good sheets of phyllo pastry, and you'll find this savory, lamb-filled pastry way easier to make than it appears--not to mention delicious--all thanks to an intentionally soggy dough. That's right! Lightly moisturizing the phyllo with an egg/yogurt/butter wash produces flexible, flavorful, and externally crisp layers upon baking.
Provided by Chef John
Categories World Cuisine Recipes Middle Eastern Turkish
Time 2h5m
Yield 8
Number Of Ingredients 29
Steps:
- Heat olive oil in a saucepan over medium-high heat. Add onion, salt, and lamb. Break up lamb into small crumbles. Cook, stirring occasionally, until most of the liquid evaporates, about 8 minutes. Toss in garlic, currants, pine nuts, cumin, coriander, cinnamon, paprika, black pepper, cayenne, and allspice. Cook and stir for 1 minute.
- Pour tomato sauce into the lamb mixture. Add water, stir, and reduce heat to medium. Cook until lamb mixture dries up and you can stir it without seeing liquid on the bottom of the pan, 20 to 30 minutes. Turn off heat and let cool completely before using.
- In the meantime, combine egg, yogurt, water, and butter in a bowl. Whisk together thoroughly.
- Preheat the oven to 400 degrees F (200 degrees C). Butter a round baking pan or sheet pan.
- Place 2 sheets of phyllo on your work surface. Keep remaining sheets covered with a damp towel. Sprinkle some egg wash lightly on top and spread using a pastry brush. Layer on 2 more sheets, one at a time, brushing some more egg wash over each.
- Line 1/3 of the lamb filling along one wide edge of the phyllo. Roll pastry up starting from the filling side and place it against the edge of the pan. Brush more egg wash on top.
- Shape and fill 2 more rolls with remaining phyllo, most of the egg wash, and filling. Wrap rolls along and inside the first one, filling the pan, and brush with egg wash. Sprinkle sesame seeds on top.
- Bake in the preheated oven until browned and crisp, 35 to 40 minutes. Let cool for 15 minutes.
- Combine yogurt, mint, lemon juice, and garlic for the yogurt sauce. Mix in enough water to achieve desired consistency for dipping. Season with salt and cayenne. Cut borek into wedges and serve with yogurt sauce.
Nutrition Facts : Calories 449.2 calories, Carbohydrate 24 g, Cholesterol 110.7 mg, Fat 28 g, Fiber 2.5 g, Protein 25.4 g, SaturatedFat 10.5 g, Sodium 1086 mg, Sugar 5.1 g
POTATO BOREK
Make and share this Potato Borek recipe from Food.com.
Provided by Schweik
Categories Potato
Time 1h5m
Yield 1 dish, 12 serving(s)
Number Of Ingredients 11
Steps:
- Grease and lightly flour a 13 X 9 inch baking dish. Preheat oven to 400 degrees.
- In a large bowl, combine the sunflower oil, yogurt, and eggs. Add the vegetables and spices. Slowly add the flour and mix until combined. Spread in the prepared pan.
- Bake for 40 to 45 minutes, until top browns. Remove from oven and serve warm for breakfast, as a snack or as a side dish.
Nutrition Facts : Calories 315.4, Fat 15.9, SaturatedFat 2.7, Cholesterol 49.1, Sodium 532, Carbohydrate 36.5, Fiber 3.2, Sugar 4, Protein 7.1
POTATO BOREK
Scrumptious Turkish pastries made with potato and cheese wrapped in yufka sheets.
Provided by Ayla Clulee
Categories Appetizer Breakfast Main Course Snack
Time 1h20m
Number Of Ingredients 13
Steps:
- Fill a medium saucepan with cold water and add the potatoes in.
- Put the pan on medium heat, bring to a boil and gently simmer the potatoes on low heat for 30 minutes or until soft in the middle.
- Cool the potatoes down under running cold water and peel.
- Grate the potatoes and set them aside.
- In a separate bowl, whisk the eggs and then add the milk along with the melted butter.
- Add the mixture into the bowl with the grated potatoes.
- Add chopped parsley, feta and kasar cheese, salt, freshly ground pepper and chilli (if using) to the bowl and give it a good stir.
- Preheat the oven to 180 C°.
- Lay a sheet of yufka on a work surface and spoon ⅓ of the potato filling onto it. Spread the mixture evenly with the back of a spoon, taking care not to tear the yufka.
- Place the second yufka sheet on top and cover it with another ⅓ of the filling.
- Trim the sides of the yufka into a square and place the trimmings on top of the filling.
- Repeat the same with the last yufka and the potato filling.
- Roll the yufka sheet carefully into a neat cylinder.
- Cut the cylinder into two equal pieces.
- Wrap them with cling film and then place them into the freezer for about an hour or until semi-frozen.
- Wrap the cylinder with cling film and place it into the freezer for about an hour or until slightly frozen and easy to handle.
- Cut the cylinder crosswise into slices two fingers thick using a sharp knife, and arrange them on a greaseproof paper-lined baking tray(s).
- Eggwash the slices and sprinkle on some sesame seeds or nigella seeds.
- Cook them in preheated oven for about 30 minutes or until golden and crispy.
Nutrition Facts : Calories 162 kcal, Carbohydrate 5 g, Protein 3 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 33 mg, Sodium 203 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
CRUNCHY POTATO WEDGES
This recipe delivers fast food-style potato wedges at home. The spicy, light and crunchy coating contrasts perfectly with the fluffy interior. Serve these with one or two of my creamy dipping sauces. Recipe adapted from "Cook's Country."
Provided by GREG IN SAN DIEGO
Categories Low Cholesterol
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Note: If you don't have buttermilk, substitute 1 cup milk mixed with 1 tablespoon lemon juice. Let the mixture sit 15 minutes before using.
- Combine salt, pepper, onion and garlic powders, cayenne and oregano in a small bowl.
- Toss potato wedges with 4 teaspoons spice mixture and 1/4 cup oil in large microwave-safe bowl.
- Cover bowl tightly with plastic wrap.
- Microwave on high until potatoes are al-dent tender but not falling apart, about 7 to 9 minutes, shaking bowl (without removing plastic)to re-distribute potatoes halfway through cooking.
- Slowly remove plastic wrap from bowl (be careful of steam) and drain potatoes.
- Arrange potatoes on rimmed baking sheet and cool until potatoes firm up, about 10 minutes.
- (Potatoes can be held at this juncture, at room temperature for up to 2 hours.).
- Heat remaining 3 quarts of oil to 340 degrees in deep fryer or Dutch oven.
- Meanwhile, combine flour and cornstarch in medium bowl.
- Whisk buttermilk and baking soda in large bowl.
- Working in two batches, dredge potato wedges in flour mixture, shaking off excess.
- Dip in buttermilk mixture, allowing excess to drip back into bowl, then coat again in flour mixture.
- Shake off excess and place on wire rack.
- (Potatoes can be coated up to 1/2 hour in advance.).
- When oil reaches 340 degrees, add half the coated wedges and fry until deep golden brown, 4 to 6 minutes.
- Transfer wedges to large bowl and toss with 1 teaspoon spice mixture.
- Drain wedges on baking sheet lined with paper towels.
- Return oil to 340 degrees and repeat with second batch of wedges.
- Serve with extra seasoning on the side, and one of my creamy dipping sauces.
Nutrition Facts : Calories 358.8, Fat 9.9, SaturatedFat 1.5, Cholesterol 1.6, Sodium 1708.3, Carbohydrate 60, Fiber 4.1, Sugar 3.5, Protein 7.5
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