Pastry/BorekPrint Pin Rate
- - 2 pieces round Turkish yufka or 4 sheets of phyllo pastry nearly 46-47cmx24-25cm, 19”x10” each, (our yufka is thicker than the phyllo),
- - 8 -10 slices of pastrami/pastirma Turkish dried cured beef, roughly chopped, or Turkish sausage sliced (25-30 slices sausage-sujuk-sucuk/Turkish Sucuk), (also you can use bacon),
- - 2 Green peppers - pointy green pepper or 1/2 green bell pepper, finely diced
- - 2 small tomatoes finely diced
- - 1 Tablespoon olive oil (nearly 15 ml),
- - 1 Cup of grated or shredded Turkish cheddar cheese we call it Kasar peyniri, nearly 150-200 gr. (or mozzarella cheese), for a milder taste,
- - 1/2 Teaspoon of Salt and ground black pepper for seasoning
- - 1 cup of water to brush the pastries (nearly 200 ml),
- - 1 cup of vegetable oil (nearly 200 ml),
- - 1 Cup of milk
- - 1 egg beaten to brush the pastries/boreks,
- - 1 Tablespoon olive oil to brush the pastries/boreks
- - 1 Cup crumble bread
- 1- First of all, put your all ingredients on your kitchen container. For filling; Combine chopped pastrami (or Turkish sausage sliced / sausage-sujuk-sucuk/Turkish Sucuk), peppers, tomatoes and cheese in a bowl and mix well, then add the olive oil, salt and ground black pepper and mix all ingredients well.
- 2- For stuffing: mix the water and olive oil in a bowl. Then, wet the each pastry sheet with water and oil mixture. Then divide each pastry sheet into four quarters, then to eight pie-shaped pieces. Then put a tablespoon of pastrami mixture on the wide end of these pastry pieces and pull up the sides and roll (roll it up like a fat cigar).
- 3- For topping: In a bowl crack an egg and beat it well with milk. Then, soak each pastry roll into this batter and then cover with bread crumbs.
- 4- Then line a baking sheet with parchment paper and place pastries on the oven tray. Then preheat the oven to 180°C (350°F, Gas-4) and bake the pastries in the preheated oven for about 25 - 30 minutes or until golden.
- 5- (If you want you can fry them instead of baking them. For frying: Heat sunflower oil in a wide pan on medium-high heat and fry each pastry/borek on both sides. Remove from the pan when the pastries/boreks turn red and crispy and place on kitchen towel to rid excess oil).
- 6- Serve warm as a side dish (mezze) spread, weekend brunch or a tasty snack.