Savory Pastries

Filo pastry with zucchini, dill and Feta; Kabakli Borek

By Ozlem Warren on November 20, 2010 in Appetizers and Mezes, Savory Pastries, Turkish Breakfast 7

Kabakli, peynirli borek; Zucchini, feta and dill filo pastry

Various kinds of pastries called “borek”, constitute an important part in Turkish cookery. Different sorts of dough can be prepared at home though it is very convenient to buy ready made fresh thin pastry sheets called “yufka” widely available in Turkey. You can substitute yufka with filo pastry sheets as I do for this recipe and it works remarkably well. The filo pastry sheets in the UK come fresh and need to be left in room temperature for 30 minutes before using. The filo pastry in the US comes frozen and you need to thaw them 2 hours prior using.

You can also use any filling of choice, meat, spinach, spicy pumpkin, potato, leeks… the list of the possibilities is endless! This tasty borek, can be a lovely side dish or first course for dinner parties, they are also delicious for the weekend brunch, Turkish style.

Serves 6-8
Preparation time – 30 minutes Cooking time – 25 minutes

12 sheets of filo pastry

For the filling:
2 medium courgettes (zucchini), grated
225gr/8oz feta cheese, crumbled
60gr/2oz grated mozzarella
2 eggs, beaten
4 green (spring) onions, finely chopped
2 tablespoons chopped dill
salt and freshly ground black pepper to taste

For the egg&milk; mixture:
1 egg, beaten
30ml/2 tablespoons olive oil
120ml/4fl oz/1/2 cup milk

Preheat oven to 180 C/ 350 F / Gas 4

For the filling, put the grated courgette (zucchini) in a colander and sprinkle with salt. Set aside for 30 minutes. Squeeze well to allow the excess water to run away. (You can prepare the courgettes this way up to a day in advance and keep in the fridge, covered). In a bowl, combine the grated courgette, feta cheese, grated mozzarella, beaten eggs, chopped green onion and dill. Season with salt and freshly ground pepper. You may wish to leave out the salt if the feta cheese is already salty.

Combine the beaten egg, olive oil and the milk in a bowl and mix well.

Generously grease a baking tray with olive oil. Take a filo sheet and covered the rest with a damp cloth. This will help avoid the pastry getting too dry or less manageable. Put a sheet of filo pastry on the tray and brush with 2 tablespoons of the egg &milk; mixture. Continue doing this for the next 5 sheets. Now put the 6th sheet on top and this time spread the courgette filling evenly. Add the next sheet over the top and apply the egg&milk; mixture over the top, making sure the whole surface is nicely covered and moistened. Continue this for each sheet, including the last sheet.

Bake the pastry in the preheated oven for about 25 minutes or until the top of the pastries is golden brown and puffed up.

Transfer onto a serving plate, and serve. This pastry can be successfully preheated and frozen.

Turkish filo pie with zucchini, feta and dill; Kabakli Borek

Afiyet Olsun,

Ozlem

Notes:1) If you freeze the cooked pastry, you can reheat at 180C/350F for about 15-20 minutes. Please moisten the top of the pastry with a couple of tablespoonful of milk so that it won’t dry out.
2) If you have any courgette filling left over (as the size of filo sheets vary in different countries), you can knock up a delicious omelet with adding another egg or two.

Ozlem's Aubergine (Eggplant) Borek – Winner of the Foods of Turkey!

By Ozlem Warren on October 6, 2010 in Savory Pastries 8

Rolled pastry with eggplant, tomatoes, onion – Patlicanli Borek

Stop Press! I am delighted to let you know that Ozlem’s Turkish Table won the “Borek” (stuffed pastry) Competition run by the Foods of Turkey website with my aubergine (eggplant) borek recipe! Here is the link to the article :
http://www.foodsofturkey.com/FoodsofTurkey/Eat/Entries/2010/9/23_Recipe__Aubergine_Borek.html
And here is the winning smoked eggplant recipe; it is very delicious, I hope you give it a go sometime:
Eggplant, aubergine is the king of vegetables (actually fruit, as it has seeds) at home; we must have over 200 recipes featuring our beloved eggplant. I made a twist to the eggplant boreks at home, this time grilling the eggplants with the skin on and using the lovely soft flesh. The result was a wonderful marriage of smoked eggplant flesh with sweet onions, tomatoes and mozzarella (you can also use mild cheddar cheese instead). These pastries would make great vegetarian appetizers; they are also lovely served with garlic yoghurt by the side.

Once cooked, they freeze very well too.

Serves 4 – 6
Preparation time: 45 minutes Cooking time: 25 – 30 minutes

260 gr / 9 oz fillo pastry sheets, thawed
1 medium eggplant (aubergine)
1 medium onion, finely chopped
3 small tomatoes, finely diced
1 bunch or 1/2 cup Italian flat leaf parsley, finely chopped
60 gr / 2 oz shredded mild cheddar or mozzarella
1 tablespoon olive oil
1 egg, beaten and 1 tablespoon olive oil for brushing the boreks
Sesame seeds to decorate the boreks
Salt and freshly ground black pepper
Bowl of water to seal the boreks

Preheat the oven to 180 C / 350 F/ Gas Mark 4

For best results, thaw the frozen filo pastry in the fridge overnight and bring it to the room temperature 2 hours before using. That enables the filo thaw completely. If it is sold fresh as in the UK, you only need to bring the filo to the room temperature 30 minutes before using.

Cook the eggplants (aubergines) on a barbecue grill or over and open gas flame turning occasionally by the stalks until the outer skin is charred and blistered and the inner flesh soft. (Alternatively they can be baked in a hot oven for about 45 minutes). Peel away the burnt skin and discard the stalks. Put the flesh in a colander to drain away any bitter juices. (You can prepare the eggplants this way a day in advance; squeeze lemon juice over to retain its color and keep in the fridge covered). Finely chop the flesh and set aside.

Sauté the onions with some olive oil for a couple of minutes, until soft. Add the tomatoes and cook for another couple of minutes, until most of the liquid is evaporated. Stir in the parsley and season with salt and pepper. Once cooled, add the cheese and mix well. Check if more seasoning is needed, set aside to cool.

Place the sheets of filo on a flat surface and cover with a damp dish towel to keep moist.On a dry surface, place 2 fillo pastry sheets on top of one another and cut in half horizontally to form two rectangles. Place 1 tablespoon of the mixture in the middle and roll like a cigar. Then, starting from one end, roll the cigar shape into a rose shape sealing the end with a little water. Make sure you seal all the openings/cracks with a little water. Repeat this with all rectangles.

Mix the egg with the olive oil. Brush the boreks with this mixture and place them on a greased tray. Sprinkle sesame seeds over the boreks and bake them in the oven for about 25 minutes or until golden.

Serve immediately with a leafy salad or garlic yoghurt by the side.

Afiyet Olsun!

Turkish flat breads with ground lamb and vegetarian filling – Etli ve Sebzeli Pide

By Ozlem Warren on September 1, 2010 in Savory Pastries, Turkish Street Food 4

Turkish flatbreads with ground meat and vegetarian filling; Kiymali ve Sebzeli Pide

I couldn’t resist making Turkish flat breads with ground meat and vegetarian fillings, after enjoying them so much at Kalkan. I also discovered a brilliant new cookery book, “Cooking New Istanbul Style” by Refika (www.refikaninmutfagi.com). Refika wonderfully experiments new recipes using Turkish ingredients, a really delightful book, where she makes wonderful versions of pides too.

You can also experiment with different vegetables and toppings on your flat bread. Dried cured meats like Turkish pastrami, juicy mushrooms, all go very well. A lovely, crowd pleasing food, Afiyet Olsun!

Serves 4 – 6
Preparation time – 45 minutes (add 1 hour rest for dough if you choose to make it)
Cooking time – 20 minutes

Dough ingredients:
5 ml/ 1 teaspoon active dried yeast
1/2 teaspoon sugar
150 ml/ 2/3 cup lukewarm water
350 gr/3 cups strong white bread flour
1/2 teaspoon salt
1 teaspoon mild olive oil

Topping ingredients (for ground lamb filling):
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
1 bunch of flat leaf parsley, finely chopped
Salt and ground black pepper to taste
225 gr / 8 oz ground lean lamb
1 tablespoon tomato paste
1 teaspoon paprika flakes
Juice of 1/2 lemon

Making the dough:
Place the sugar and the yeast in a small bowl with half the lukewarm water. Set aside for about 15 minutes until frothy.

Sift the flour and salt into a large bowl, make a well in the middle and add the creamed yeast and the rest of the lukewarm water. Using your hand, draw in the flour and work with the mixture to dough, adding more water if necessary.

Turn the dough on to a lightly floured surface and knead until it is smooth and elastic. Drip a few drops of olive oil into the base of the bowl and roll the dough in it. This will help the dough not to dry up. Cover the bowl with a damp kitchen towel and leave in a warm place for about 1 hour or until the dough has doubled in size.

Preparing the topping with ground lamb:
Lightly soften the onions in the butter and olive oil. Add the chopped tomato and cook until the liquid has been absorbed. Add salt to taste and set aside to cool. Put the meat in a bowl and add the tomato paste, parsley, paprika flakes, lemon juice, cooked onions and tomato. Season with salt and pepper and work this mixture into a paste with your hands. Cover and keep in the refrigerator until you are ready to use.

Once ready, punch down the risen dough, knead it on a lightly floured surface and divide into 6 pieces. Roll each piece into a thin flat round, stretching the dough with your hands as you roll. Oil the baking sheets and place the dough rounds on them and spread a thin layer of the meat mixture covering the edges too. Bake in the oven for about 15 minutes, until the meat is nicely cooked.

Vegetarian topping option 1) Crushed garlic, tomato, cheese and red pepper topping:
1 medium tomato, halved and sliced
3 garlic cloves, crushed with salt
1 red bell pepper, halved and thinly sliced
Drizzle of olive oil
225 gr/ 8 oz shredded mozzarella cheese

Combine the tomato, garlic and bell peppers in a bowl, drizzle with olive oil, and mix well. Place the stretched dough on a greased tray and spread the mixture on the dough. Add the mozzarella cheese over the top. Bake in the oven for about 15 minutes, until the mixture is nicely cooked.

Vegetarian topping option -2) Spinach, garlic, red pepper flakes and mozzarella topping:
4 garlic cloves, crushed with salt
225 gr / 8 oz spinach leaves, washed
5 ml/ 1 teaspoon red pepper paste or red pepper flakes
225 gr / 8 oz shredded mozzarella
Drizzle of olive oil

In a large bowl, mix the garlic, salt, spinach leaves and red pepper flakes (or the red pepper paste, drizzle a little olive oil over. Place the stretched dough on a greased tray and spread the mixture on the dough. Add the mozzarella cheese over the top. Bake in the oven for about 15 minutes, until the mixture is nicely cooked.

Serve pides immediately with lemon wedges and a leafy salad by the side.

Afiyet Olsun,

Ozlem