These Middle Eastern and Mediterranean "patties" can be made larger if you like. They may have been invented in the the homeland of wheat, now Anatolian Province, Turkey. They must be good, since ancient Romans enjoyed them as early as 160 BCE. Serve as a snack, small meal, or appetizers. Listed are two stuffing examples.
Be creative and try your own fillings, example: minced or diced lamb, ground meat; herbs: parsley, nutmeg, pomegranate juice, turmeric; caramelized onions; fried almonds; raisins; spinach, zucchini, leafy greens, eggplant; anise-flavored liquor, rosewater flavored marzipan; (sweet) potatoes, chickpeas, olives, yogurt...each are different and represent different national cuisines.
Makes 18 börekler
Preheat oven to 425F (220C)
Be creative and try your own fillings, example: minced or diced lamb, ground meat; herbs: parsley, nutmeg, pomegranate juice, turmeric; caramelized onions; fried almonds; raisins; spinach, zucchini, leafy greens, eggplant; anise-flavored liquor, rosewater flavored marzipan; (sweet) potatoes, chickpeas, olives, yogurt...each are different and represent different national cuisines.
A. Pastry / hamur işi :
1 pound (500 g) all-butter puff pastry or phyllo (yulfka, filo, Greek: φύλλο "leaf") dough
1 large organic egg, beaten
B. Ricotta Filling / ricotta dolumu:
1/4 cup (60 g) each: organic cottage cheese and ricotta cheese
2/3 cup (90 g) crumbled feta cheese
2 tsp. (10 g) unsalted melted butter
C. Pecorino Filling / pecorino dolumu:
3 1/2 Tbs. (50 g) ricotta cheese
2/3 cup (70 g) grated pecorino cheese
1/3 cup (50 g) grated cheddar cheese
1 organic leek, cut into 2-inch (5 cm) segments, blanched until tender and finely chopped (=3/4 cup / 80 g)
1 Tbs. (15 g) chopped parsley or 1 tsp. (5 g) dried
1/2 tsp. (2,5 g) black pepper
D. Seeds / tohumlar:
1 tsp. (5 g) each: nigella, sesame, yellow mustard, and caraway seeds
1/2 tsp (2,5 g) chile flakes
E. Preparation / hazırlık:
i /feet/ ç /ch/ ş /sh/ ı /open/ (Turkish)
bir 1. Roll out the pastry into two 12-inch (30 cm) squares each 1/8-inch (5 mm) thick.
iki 2. Place the pastry sheets on a parchment lined baking sheet. They can rest on top of each other with a sheet of parchment between them.
(a) Refrigerate for an hour.
üç 3. Place each set of filling ingredients in a separate bow.
dört 4. Mix and set aside
beş 5. Mix all the the seeds together in a bowl and set aside.
altı 6. Cut each pasty sheet into 4-inch (10 cm) squares = about 18 squares
yedi 7. Divide the first filling evenly among half of the squares.
(a) Spoon it onto the center of each square.
sekis 8. Brush two adjacent edges of each square with egg and then fold the square in half to form a triangle
(a) Push out an air and pinch the sides together firmly.
dokuz 9. Repeat with the remaining pastry squares and second filling.
on 10. Place on a parchment baking sheet and chill in the refrigerator for at least 15 minutes.
on bir 11. Brush the two short edges of each pastry with egg and dip these edges in the seed mix.
(a) Tiny amount of seeds is all needed.
on iki 12. . Brush the top of each pastry with some egg, avoiding the seeds.
on üç 13. Place them apart on the baking sheet.
on dört 14. Bake for 15-17 minutes until golden brown all over.
on beş 15. Serve warm.
