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Cheese and Potato filled filo rolls; Peynirli, Patatesli Borek

Filo rolls with feta and potato, peynirli, patatesli borek

Filo rolls with feta and potato, peynirli, patatesli borek


It is thought that the Ottoman Palace kitchens devised these tasty treats in order to tempt the precious little princes. The cigar shaped version with cheese and herb mixture is very popular at home for a snack, appetizer or as part of the Turkish breakfast. I had some left over cooked potato and added to the cheese and parsley mixture, the result was delicious – they disappeared very quickly, very popular with children as well as adults. Worth giving a go!

As with most savory Turkish filled pastries, this borek freeze very well once cooked too.

Serves 4 – 6
Preparation time: 20 minutes Cooking time: 25 minutes

260 gr / 9 oz phyllo (filo) pastry sheets, thawed
110 gr / 4 oz potato, cooked
100 gr/ 3 1/2 oz feta cheese, crumbled
100 gr/ 3 1/2 oz shredded mozzarella
2 eggs (one for the filling, one for brushing the boreks)
1 bunch / 1/2 cup chopped flat leaf (Italian) parsley
Salt and pepper to taste
15 ml / 1 tablespoon olive oil
15 ml / 1 tablespoon whole milk
Nigella and sesame seeds to decorate the boreks (before baking)

Bowl of water to seal the filo rolls

Preheat oven to 180 C / 350 F / Gas 4

Mash together the cheese (feta and mozzarella), 1 egg, cooked potato, parsley and the milk to form a smooth paste. Season with salt and pepper. However, if the feta cheese is already salty, you may wish not to add salt.

Lay the filo sheets in front of you and cut to form elongated rectangles. Keep the pastry covered with a damp cloth as you are working. This will help to avoid it getting too dry or less manageable.

Lay one strip of filo and place a tablespoon of the filling along one of the short ends (take care not to overfill as the filling may ooze out while cooking). Fold over the pastry from each side to seal in the mixture and then roll up like a cigar. Wet the end with water to seal. Continue, keeping the finished ones covered with a damp cloth as you work. Refrigerate until required.

Mix the olive oil and the other egg in a bowl. Grease the tray with a little olive oil. Brush the pastries with olive oil and egg mixture. Sprinkle nigella and sesame seeds over the pastries and bake until they are golden brown, about 25 minutes.

Serve hot as part of a meze spread.

Afiyet Olsun,

Ozlem

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Ozlem'in Patlicanli Boregi – Ozlem's Smoked Eggplant and Vegetable Pastry




I discovered a brilliant website, www.foodsofturkey.com, introducing Turkish cuisine as well as exploring Turkish stores and restaurants around the world, worth checking out. They are running a “borek competition”, and I submitted my new smoked eggplant borek recipe, as well as my cheese and potato borek recipe (to be followed); let’s see what happpens!

Here is the smoked eggplant recipe:

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!

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Lemon Cake – Limonlu Kek


My good friend Claire brought a wonderful lemon cake the other day. I am a huge fan of lemon – probably consume at least 1 lemon a day, in between salads and drinks! – And my love for the cakes is self explanatory. So the combination was irresistible to try. I had wholemeal self raising flour instead of plain and it worked really well too. This recipe is a keeper; very easy to make, light and full of refreshing, lemony flavor – thank you Claire!-. We baked the cake from today for Angus, for Father’s Day tomorrow – and I think everyone is a winner!

We Turks share the love of cakes and scones to go with tea time with the British. I love their “cream tea” with all the scones, clotted cream, jams and cakes. This so much reminds me of our afternoon rituals at home; cakes and pastries served with cay Turkish black tea, always brings happy memories.

This is for Angus and all fathers, for a Happy Father’s Day!

175 g/ 6 oz butter, softened plus extra for greasing
175g/ 6 oz/ scant 1 cup sugar
3 eggs
175g / 6 oz self raising flour (plain or wholemeal)
1 1/2 tsp baking powder
Finely grated zest of 1 lemon
1 tablespoon warm water

For the Topping and filling:
85 g/3 oz sugar
Juice of 1 1/2 lemon
225g/8 oz mascarpone

Fresh berries to serve

Preheat oven to 190 C / 375 F

Lightly butter and line two baking pans.

Put all the cake ingredients in a large mixing bowl. Add the warm water and beat until smooth.

Divide the mixture between the tins (baking pans), smooth the top and bake for 25 – 30 minutes until the cake springs back when pressed.

Mix the topping sugar with the juice of one lemon and prick the cakes and spoon the mixture over the cakes. Cool, then transfer to a wire rack .

Add the remaining juice to the mascarpone and use this mixture to sandwich the cakes.

Slice the cake and serve with fresh berries.

Note: Best results are obtained when the eggs are at room temperature.

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