To make the dough: In a large mixing bowl, mix and knead all of the dough ingredients until smooth. Cover the mixing bowl and let the dough rise for 1 hour.
Cover and refrigerate overnight. To make the filling: Add the salt to the spinach leaves and rub together thoroughly. Drain in a colander for 1 hour. Rinse well under cold water, then squeeze out as much liquid as you can. Chop the leaves coarsely, then mix with the remaining filling ingredients. To shape and assemble: Place a rack in the upper third of the oven and place a pizza stone on it, if you have one; if you don't have a stone, no worries.
Roll each ball of dough on a lightly floured surface into a 5"-diameter circle. Lightly brush or spritz water onto the rim. Take a third of the circle and pull it up and over the filling. Take the next third of the circle and bring it up to meet the first, then fold up the remaining third of the dough to enclose the filling. You will have made a triangle-shaped packet. Pinch all of the seams together, then place, seam side down, on a parchment-lined baking sheet. Brush each piece lightly with olive oil.
Store any leftovers in the refrigerator, well wrapped, for several days. For more recipes like this subscribe to our newsletter. King Arthur Flour Bench Knife 4. Espresso Powder - 3 oz. Connect with us.
Get in Touch Chat Email.This sounds delicious - kind of like a Middle Eastern Quesadilla. I had to look up Yufka. Wondering how similar it is to Lavash to use as a substitute if necessary.
OK, now I want lunch. Thank you so much for taking the time to comment! Enjoy Middle Eastern and Lebanese Recipes!
TURKISH BOREK RECIPE WITH CHEESE AND HERBS
Home About Contact. Header Ads. Borek Recipe — Made in Pan. Enjoy the Middle Eastern Cuisine and learn how to make Borek. Heat 2 tsps oil in a pan over a low to medium flame. While heating up drop in one sheet of pastry. Spoon over some egg mixture and smooth over pastry with back of spoon. Lay another sheet of pastry over top. Crumble some cheese on top and drizzle some of the egg mixture over. Lay a sheet over this and repeat process until you have used all or most of the pastry.
You can make Borek with as little or as many layers as you like. Once you have finished layering, carfully turn over in the pan — the egg mixture will ensure it wont all fall apart.
Heat Borek over low flame until both sides brown see photo for example. Serve hot! Subscribe to: Post Comments Atom. Popular Posts. Kaak Bi Haleeb Milk Cakes. I had always eaten Kaak Middle Eastern stuffed potatoes batata mahshieh bel lahem.
Stuffed Potatoes Batata Mahshieh Bel-laham is mostly made in the Levant, but other areas do their own form and style of batata Mahshieh. Saj Bread. It is baked o Rice with carrots timman bil jizar. Versatile dish fits the bill for being both light and hearty Rice and rice-based dishes are the staple diet for most people in the Mid Cheese flatbread manaeesh. How to bake this Lebanese cheese flatbread Feta, halloumi and mozzarella combine into a delicious pastry.
Flat bread from Lebanon: che Random Posts. Follow by Email.I like simple and quick recipes like yours. Thank you so much for taking the time to comment!
Enjoy Middle Eastern and Lebanese Recipes! Home About Contact. Header Ads. Polkar Man August 21, at PM. Subscribe to: Post Comments Atom. Popular Posts. Kaak Bi Haleeb Milk Cakes. I had always eaten Kaak Middle Eastern stuffed potatoes batata mahshieh bel lahem. Stuffed Potatoes Batata Mahshieh Bel-laham is mostly made in the Levant, but other areas do their own form and style of batata Mahshieh.
Saj Bread. It is baked o Rice with carrots timman bil jizar.
Versatile dish fits the bill for being both light and hearty Rice and rice-based dishes are the staple diet for most people in the Mid Cheese flatbread manaeesh. How to bake this Lebanese cheese flatbread Feta, halloumi and mozzarella combine into a delicious pastry. Flat bread from Lebanon: che Random Posts. Follow by Email. Recent Posts. Middle Eastern Christmas Food Recipes. Christmas is celebrated in many Middle Eastern countries by Arab Christians.
Here yo How to make kunafa cups. Kunafa is one of the hallmark desserts of the Middle East, with as many variations on its filling think cheese, cream, nuts, pastry cre A bold, creamy garlic sauce and dip, Lebanese toum is easy to make at home with the help of a food processor and a little good technique Powered by Blogger.Updated on 10 March Each place within or outside of Turkey puts their own twist on it, but basically its a flaky dough-filled pastry.
Most often the pastry filling is savory and will usually be cheese, ground beef, or spinach. Sometimes you can find potato or other vegetables or even sausage borek fillings as well.
I have been eating this delectable dish all my life. Boy, was I surprised to find out that many European countries have their own version called a myriad of names like burek, byorek, and byrek. Borek is one of those versatile dishes that can be eaten at any time of day and anywhere. Many bakeries, all over the world, will have it ready for breakfast!
Totally delicious! Step 3: Cut your yufka, and separate the layers. Decide which shape or layering technique to use. Make sure to brush each layer with generous amounts of egg wash or melted butter. Step 4: Cook your borek.
Borek Recipe – Made in Pan
They are often served as appetizers to a meal. Yufka is an extremely thin dough. It can be used in borek and gozleme. You will often see Turkish women making Yufka in some Istanbul restaurants, using a long wooden rolling pin on a short table.
As you might expect, supermarket yufka is not as desirable, because it often feels stale and hard. There are many fillings for Turkish borek including lamb mince, ground beef, feta cheese and herbs, and spinach.
Turkish borek is an amazing food that you must try while visiting. It's pastry filled with things like spinach, cheese, meat, or potatoes. You'll love it. One way is the swirl method, and the other is the fold-over method.
My preference is the fold-over method, because I feel the ration of filling to dough tastes better to me. For both methods, you will need three sheets of yufka.You may know hummus and baba ghannouj but have you heard of torshi seer?
Spanning the vast region east of the Mediterraneanthe Middle East's cuisine include those of Israel, Iraq, and Azerbaijanwhich some call the world's last great undiscovered cuisine. Try your hand at the region's greatest dishes, including spiced chicken kebabs—food is always more fun on a stick —and a Persian tamarind-stuffed fish.
For a sweet cap-off to your Middle Eastern feast, learn how to make baklava and a Persian cantaloupe drink that can easily be converted into the perfect summer cocktail. From Azeri lamb stew to Persian roast chicken, our best Middle Eastern recipes are bursting with flavor appropriate for any season.
Menu Sign Up. In the warmer months, try to find and use fresh grape leaves; they are more tender and flavorful than the jarred types. Out of season, jarred leaves are a fine substitute we prefer the Orlando brand.
Cauliflower Shawarma Berber This dish will make you dust off the grill in preparation for spring, and the taste of pomegranate will remind you of warm days on the way. Roast Chicken with Sumac Flatbread M'sakhan Tart sumac balances sweet caramelized onions in a roast chicken and flatbread dish traditionally baked in a wood-fired oven.
Chickpeas, chestnuts, and tender lamb-and-rice meatballs filled with dried fruit give it heartiness, and garnishes of radishes, scallions, and red onion add texture and crunch. Persian Kuku Sabzi This classic frittata gets loaded with herbs for a fresh, springy dish perfect for Nowruz, the Persian new year, in March. Chopped cumin seeds add spice and a little crunch to the smoky eggplant.
Herbed Lamb Stew Sabzi Govurma Garlic chives, which taste similar to scallions but with a faintly spicy raw garlic flavor, are common in Azeri stews. In this one, the butter-stewed greens feature as prominently as the lamb, if not more so. A bit of verjus unripened grape juice or lemon juice brings lift and acidity to the stew's deep flavors. Persian Tamarind-Stuffed Fish A luxurious whole fish preparation flavored with tangy tamarind and fragrant barberries, perfect for Nowruz, the Persian new year.
Galilean-Style Hummus Hummus Maushaushe Generous spice, a good dose of olive oil, and chickpeas piled high are the hallmarks of this Galilean-style hummus. Tahini-Beet Dip Tahini's nutty, luxurious properties don't stop at hummus.
Fried Eggplant with Tahini and Pomegranate Seeds This eggplant dish from Michael Solomonov's Zahav restaurant in Philadelphia highlights classic Middle Eastern ingredients: carob molasses, tahini, and pomegranate.Yes, these are the all-time-favourite baked potatoes which are spiced with the traditional baharat powder to let the recipe find place in this book. Spinach is not added in the original baked potatoes, but here it imparts a flavour liked by the Lebanese thus it is included.
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Please sign in to create shopping lists!Levent Borek: How it's Made, From the Factory to the Store. One of the Tastiest Things I've Had!
Method Main Procedure Cut the potatoes into thick roundels and keep aside. Add 2 tablespoons of cream, cheese and salt, mix well and cook on a low flame for minutes till the sauce thickens. Keep aside. Grease a mm. Spread the spinach mixture over it and then the remaining potato roundels over it.
Top with the remaining cream, cheese and baharat. Serve hot. Other Related Recipes.
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Review this recipe optional.Trusty pancake. These lightly yeasted and filled pancakes are best assembled as each one is cooked. Traditionally filled with either a sweet cream or walnut filling, you could use both, if you like, as in this katayef recipe.
These traditional Lebanese pancakes can be served with a walnut or cream filling, or you can be creative and combine the two. Sweet cheeses. Popular throughout the Levant, this syrup-soaked cheese dessert is commonly encased with kataifi pastry, but this recipe from Sydney's modern Lebanese restaurant Embers Mezze Bar uses a crushed Corn Flakes and semolina mixture instead.
The golden crust, topped with rose petals and pistachios, barely contains the molten cheese centre. Open sesame. This sesame-based version, popular throughout the Middle East, is from Lebanon and is swirled with chocolate, slivered almonds and pistachios. There's something in these waters. This semolina and yoghurt slice, known as nammourais one of the simplest desserts you can make for a dinner party.
Its fragrance is derived from an aromatic sugar syrup attermade with rosewater and orange blossom water. This recipe also uses mahlab, a powerful spice with notes of bitter almond and cherry to add extra dimension. French toast. Doused in caramel syrup and smothered in thick custard, this simple yet luxurious bread dessert is quick to prepare and requires minimal cooking.
It's all about the chilling time in this Lebanese cream slice ayesh el saraya. The good kind of drenched. These crisp golden pastries filled with ashta cream — a clever Lebanese unsweetened faux clotted cream — and then drenched with a fragrant syrup. Pistachios and rose petals make the perfect touch.
Sweet pastry fingers with ashta cream znoud el sett. Embrace your nuttiness. This rich Lebanese mafroukeh is traditionally made using clotted cream, while some cooks use whipped ricotta sweetened with sugar and flavoured with orange blossom water.
Go fig-ure. This yoghurt mousse gets the star anise treatment and is served with a rich fig compote. Create all the elements ahead of time and assemble any night of the week for a comforting glass of dessert genius! Buttered up. Think shortbread! They are just as good when flavoured with vanilla or rosewater, too. Have we got your attention and your tastebuds? Lebanese at home 12 times we went nuts for baklava From ice-cream sambos and coin-sized cookies to traditional Turkish treats, here are the best baklava bakes.
Orange blossom water is the essence of many Middle Eastern dishes, particularly desserts, so grab yourself a bottle and blossom away! Baklava with custard filling This version of the classic Lebanese pastry combines my two loves - custard and baklava, all wrapped up in filo and finished with fennel-spiced walnuts.
For my shawarma, I use lamb fillet marinated in red wine and vinegar, which pack a flavour punch, and I like to make my own soft and fluffy bread to wrap it all up in. SBS acknowledges the traditional owners of country throughout Australia. Signout Sign in Create an account. Coronavirus info in your language Indigenous Voices Watch a drama series Homeland.