Börek is a pastry filled with savoury type fillings including feta cheese, mince beef or spinach and potato. Finally, its the day I make my favourite börek of all. This recipe always reminds me of when I was back at Turkey during the summer. This recipe comes from my grandparents, who always use to make this for me and my sisters. So like always, I would like to keep this as simple as possible for you. All you will need:
- Phyllo Pastry Ready Rolled
- Mince Beef
- Black Pepper
- Chilli Flakes
- Extra Virgin Olive Oil
Before you get started, make sure wash your mushrooms and onion thoroughly before you start to chop them. Once washed, chop the onions and mushrooms so that it look like this:
Depending on your preference you can season the mince with salt and black pepper, usually I would just add pepper only because the mince beef itself usually contains a fair amount of salt naturally.
Making the Filling:
1. Drizzle extra virgin olive oil into the pan
2. Add the mince beef till its fully cooked.
3. Once your mince beef is cooked, add your mushrooms and onions into the pan then mix.
4. Finally, add your seasoning with your filling with black pepper and chilli flakes.
Step by Step Guide:
1. Unroll and layout the phyllo pastry
2. Grab a spoonful of your potato and spinach mix, lay it onto one sheet of pastry
3. Start to roll it into the börek shape then stop half way
4. Now you’ve stopped half way, fold both side to form a V shaped tail at the end of the sigara börek.
5. Finish rolling your börek, then dip the end of the pastry in water to stop the börek coming apart and unrolling itself.
Once that’s finish its time to COOK. Now, different people have different preferences, either frying them in oil or baking them in the oven. I personally prefer frying them, just because it tastes so much more better. Now turn the heat on and wait till the oil gets sizzling hot. Once you feel its hot enough, carefully put them into the oil and fry them. Turn them around regularly just so you don’t burn them. You will know when they are done, once it reaches the crispy golden colour.
Now its ready to be served: AFIYET OLSUN 😀
this post first appeared on http://ollysturkishgourmet.wordpress.com