Wrapped Borek
Greetings from Mutevazi Lezzetler Cuisine!
at this episode, we are sharing a borek recipe, "Wrapped Borek"
let’s see the ingredients list, before seeing how to cook it
3 ready-to-use phyllo pastries
for the filling; 4 medium size tomatoes
3 banana peppers
12 oz ground meat, medium fatty
1/2 tbsp tomato paste
2 onions, medium size
1 bunch of parsley
1 tsp salt
and black pepper
for the inner sauce; 1 cup of milk
1 egg
and 1/3 cup of vegetable oil
I’m starting by preparing the filling mixture
as I mentioned we have 3 banana peppers
I’m slicing them as finely as I can
I’ve sliced the peppers, it is time to onions
I’ll be dicing them as finely as I can, but please do not grate them
I’ve diced the onions finely also, now I’m adding it
before adding the other ingredients…
I’ll be rubbing this mixture with 1 tsp of salt to soften onion and pepper
by this way, we are decreasing the negative effects of the onion
you may ask; what are the negative effects of onion? it may harm your stomach…
I’m grating the 4 tomatoes over the mixture of onion and pepper
after grating the tomatoes, it is time to slice the parsley
I’m slicing it very finely also
you may not add parsley, if you do not like it
as you can notice, I’ve also sliced some of the stems
I’m adding it also
now we have ground meat…
the tomatoes are colorless, so I’m adding 1/2 tbsp of tomato paste into the mixture
I’ve already added the salt, while rubbing the onion and pepper
after adding some black pepper…
I’m kneading the mixture, as it is dough, until the mixture turns into homogenous totally
maybe you know, we are using this filling mixture for “Turkish Pizza - Lahmacun”
every Turkish person, has definitely prepared and sent this mixture to the local bakery…
to make them cook lahmacun or pide
I want to make this mixture have a low consistency
so I’m adding some water in it
finally we have 3 tbsp of vegetable oil…
I’ll add it and the mixture will be ready
I’ll rest this mixture for about 10 minutes
meanwhile, I’ll prepare the inner sauce
as I mentioned, we have 1 egg for that
I’m breaking it
before adding the other ingredients on it, I’m whisking it until it loses its shape
I’m adding 1 cup of milk
and finally I’m adding 1/3 cup of sunflower oil
the inner sauce is ready right now
I’ll continue to prepare the borek with the phyllo pastries
I’m cutting them to make them reach the size of the tray
you may cut them without measuring the layer of the tray, but we want to shape the borek correctly
I’ll use the cut off edges later also
I’m using a grease-proof paper, you may not use it, if you do not want
you may just grease the tray also
I’ll use them by this way
now I’m superposing the square shaped pastry pieces into the tray…
by spreading inner suace all over the each layer
I think that you can see better now
I’m spreading the sauce between the each layer by this way
I’m placing the cut off pieces over it also
it will be delicious borek, tastes just like Lahmacun
I’m pouring some more sauce
by this method, I’ll be superposing the phyllo pastries
now, I’m placing the last pastry
I’ve put this smooth pastry aside
now, I’m placing it also
you may think that this is the dough layer of the Lahmacun
so now, I’m laying filling mixture all over it
I’ve placed it by this way
I’ll bake it in the oven that is preheated to 274 F
the borek is baked and removed from the oven, it is too hot now
I’ll not cool it down totally, but when it turns into warm…
I’ll wrap it by the help of the paper
and slice it into pieces, each will have 1 inch of length and I’ll serve it
I’ve wrapped it by the help of the paper
It will cool down in this situation, then as I mentioned, I’ll slice and serve it
It has cooled down in the paper, now I’m removing the paper
I’m slicing it
and placing them into the service plate, they seem great
it is warm now, ideal to eat
at this episode, we have cooked a very delicious borek
it has the taste of lahmacun and it is too easy to cook
you should definitely try it, Bon Appetite! Afiyet Olsun!