For our wedding, we made all our hors d'oeuvres. Börek is a filled pastry, one of Turkish ancient cuisine, from the Turks of Central Asia, centuries before arriving in Anatolia (central Turkey today). Here are two fillings we served.-Mike and Judy
Peynirli Böreği
Börek with Cheese
Preheat oven 350℉ (175℃)
1/2 pound (225 g) each: puff pastry and feta cheese
3 Tbs. (45 ml) minced parsley
1 Tbs. (15 ml) organic butter
1 organic egg yolk
1 organic egg
2 chopped mushrooms
bir /bēr/1. Sauté the mushrooms in the butter, 4-5 minutes.
iki /ēkē/ 2. Let it cool afterwards.
üç /ūch/ 3. Mix parsley, cheese and yolk together.
dört /doirt/ 4. Add the mushrooms.
beş /besh/ 5. Roll out the puff pastry very thinly.
altı /al-te/ 6. Fil with the cheese mixture and cut into half-moon shapes.
yedi 7. Use a small brush to seal the edges with egg yolk.
sekiz /se-kēz/ 8. Put the börek on a greased baking sheet, about 1-inch (2,5 cm) apart
dokuz /dō-kūz/ 9. Glaze with beaten egg.
on /ōn/ 10. Bake in oven until golden brown about 30 minutes.
Bon Appétit!
Tavuk Böreği
Börek with Chicken
Preheat oven 350℉ (175℃)
1/2-3/4 pounds (225-340 g) puff pastry
1 organic egg yolk
1/2 cup (120 ml) single cream
1 tsp. (5 ml) chopped chervils or parsley
1 tsp (5 ml) paprika
1 breast of boiled organic or free range chicken
1 Tbs. (15 ml) organic butter
1/4 cup (60 ml) organic milk
2 tsp. (10 ml) fresh grated coconut
1. Mince the chicken breast very finely.
2. Melt the butter in a saucepan.
3. Whisk in the milk, then the cream.
4. Cook until smooth.
5. Add the chicken, egg yolk, coconut, chives/parsley, and paprika. Stir thoroughly and remove from the heat.
6. Fill with the cheese mixture and cut into half-moon shapes.
7. Use a small brush to seal the edges with egg yolk.
8. Put the börek on a greased baking sheet, about 1-inch (2,5 cm) apart.
9. Glaze with beaten egg.
10. Bake in oven until golden brown about 30 minutes.
Afiyet olsun!
