Served with other Turkish dishes or as a mezze (Middle Eastern form of Spanish tapas). Great snack as Mike walked around Turkish towns.
Börek (Turkish)Preheat oven to 350℉ (180℃)
a mezze plate
6 oz (175 g) feta cheese
2 Tbs. (30 ml) each: chopped chives or dill & chopped parsley
1/2 tsp. (1,2 ml) black pepper
6 Tbs. (90 g) unsalted organic butter
8 sheets of phyllo pastry
i /ē/ ç /ch/ ş /sh/
1. bir: Crumble the feta, then mix with the herbs and pepper.
2. iki: Melt the butter and skim off any foam.
3. üç: Cut the phyllo pastry into 3 inch (7 cm) strips
4. dört: Take one strip and cover the rest with a damp dish towel.
5. beş: Brush the the strip with the melted butter and place a teaspoon (5 ml) of feta mixture on the bottom right-hand corner, and fold, making a triangle.
6. altı: Place on a baking sheet and brush with more butter.
2. iki: Melt the butter and skim off any foam.
3. üç: Cut the phyllo pastry into 3 inch (7 cm) strips
4. dört: Take one strip and cover the rest with a damp dish towel.
5. beş: Brush the the strip with the melted butter and place a teaspoon (5 ml) of feta mixture on the bottom right-hand corner, and fold, making a triangle.
6. altı: Place on a baking sheet and brush with more butter.
7. yedi: Repeat with the rest of the phyllo.
8. sekiz: Bake for 20 minutes until golden color.
9. dokuz: Serve as a side dish with other Turkish or Middle Eastern dishes, one of many mezze dishes, or as an appetizer.
8. sekiz: Bake for 20 minutes until golden color.
9. dokuz: Serve as a side dish with other Turkish or Middle Eastern dishes, one of many mezze dishes, or as an appetizer.
optional fillers (each goes by a different name and varies from city to city):
- kaşar (goat, cow, or sheep Turkish cheese)
- organic vegetables: zucchini, leeks, potatoes, bell peppers, green peas, spinach
