BOREK (TURKISH MEAT ROLLS) RECIPE - FOOD.COM
These are a delicious, turkish version of the spring rolls. Great as main dish served with salad. I got this recipe from someone who brought time to a potluck. I submitted the original recipe, the stuff in brackets is what I had on had when I made them. It’s hard to find sheeps cheese around here unless you go to a specialty food store.
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 24 pcs, 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat in pan at medium-hi heat.
- Drain and transfer browned meat to a medium bowl to cool.
- When the meat has cooled crumble cheese and add to the meat.
- Add the parsley, garlic thyme and pepper and mix well.
- Let this sit for 30 minutes.
- In a small bowl beat the egg with water to make an egg wash.
- Working quickly now, so the phyllo does not dry out.
- Take 1 sheet phyllo dough brush or spray with olive oil, place another sheet on top and brush or spray again.
- Cut the two sheets into six rectangles.
- Take a good tablespoon of meat mix and place it about an 1 ½” to 2 inches up from one of the corners of the rectangle.
- Lift the corner of the pastry and fold over the meat mixture, then lift and fold the corner on the right and then left to make and envelope about 3- 4 inches wide, then roll up to top.
- Repeat for the next five pieces.
- Brush with egg wash.
- Heat some of the olive oil in a heavy pan a fry the meat rolls, turning to brown on all sides, lightly flatten them with spatula while frying.
- Repeat the dough and rolling with the rest of the dough sheets.
- These are also very nice cold.
- I sometimes use a Tzatziki sauce for dip or mint sauce if using lamb.
Nutrition Facts : Calories 493.7, FatContent 37, SaturatedFatContent 11.5, CholesterolContent 115, SodiumContent 253.9, CarbohydrateContent 20.6, FiberContent 0.9, SugarContent 0.2, ProteinContent 18.5
CHEESE BOREK RECIPE | ALLRECIPES
The usual filling is feta cheese; this version calls for smoked Gouda and Emmenthal. If you have never worked with phyllo before, know that it is very fragile and must be kept covered or it will dry out very quickly. This is labor-intensive, but worth it. I like to divide the filling ahead of time into 48 equal little portions to ensure that all the borek are uniform in size. This may be made a day before they are baked, and stored covered in the refrigerator.
Provided by Karen C
Categories Appetizers and Snacks Pastries
Total Time 1 hours 30 minutes
Prep Time 1 hours 0 minutes
Cook Time 30 minutes
Yield 48 stuffed triangles
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper. Mix in Gouda and Emmentaler.
- One sheet at a time, place phyllo dough on a flat surface and brush with about 1 tablespoon butter. Cut lengthwise into 4 strips. Place a rounded teaspoon of the egg mixture at one end of each strip. Fold corner of strip over the filling, forming a triangular fold. Continue folding the length of the strip in triangular folds to form a small stuffed triangle. Repeat with remaining phyllo dough.
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter a large baking sheet.
- Arrange stuffed phyllo triangles in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until lightly browned. Serve warm.
Nutrition Facts : Calories 280.3 calories, CarbohydrateContent 8.3 g, CholesterolContent 79.2 mg, FatContent 24.5 g, FiberContent 0.4 g, ProteinContent 7.4 g, SaturatedFatContent 15.1 g, SodiumContent 212.1 mg, SugarContent 0.3 g
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