4 sheets Phyllo Pastry
Filling:
150 gr Pastırma (Turkish Pastrami), sliced, remove the chemen*, break in medium size pieces
1 tsp butter
1 medium tomato, peeled, discard the seeds, cut in small cubes
1/4 cup Kaşar or mozzarella cheese, grated
Salt
Pepper
*Chemen: Cumin paste (a condiment prepared from ground cumin seeds, red pepper, and garlic and used to coat the outside of pastırma).
Glaze:
1 egg yolk
Saute pastırma with tomato and butter over low-medium heat for about 3 minutes. Season with salt and pepper. Place two sheets on top of each other on the counter and position them vertically. Cut them in three strips from top to bottom. Put some filling on the bottom side of each sheet, sprinkle some cheese on top. First fold the ends from the outside to the inside, then roll it up. Soak the open end in the water and close it up. Place parchment paper on an oven tray and arrange the Borek with the folded side facing down. Brush the tops with egg yolk. Preheat the oven to 400 F (200 C). Bake for 15-18 minutes until the tops take a golden colour.
Filling:
1 tsp butter
1 medium tomato, peeled, discard the seeds, cut in small cubes
1/4 cup Kaşar or mozzarella cheese, grated
Salt
Pepper
*Chemen: Cumin paste (a condiment prepared from ground cumin seeds, red pepper, and garlic and used to coat the outside of pastırma).
Glaze:
1 egg yolk
Saute pastırma with tomato and butter over low-medium heat for about 3 minutes. Season with salt and pepper. Place two sheets on top of each other on the counter and position them vertically. Cut them in three strips from top to bottom. Put some filling on the bottom side of each sheet, sprinkle some cheese on top. First fold the ends from the outside to the inside, then roll it up. Soak the open end in the water and close it up. Place parchment paper on an oven tray and arrange the Borek with the folded side facing down. Brush the tops with egg yolk. Preheat the oven to 400 F (200 C). Bake for 15-18 minutes until the tops take a golden colour.
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