Borek Two Ways

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Prep Time: 20 min
Cook Time: 30 min
Heat oven to 400 F
Beef/Potato/Onion Borek
Ingredients:
2 T olive oil
1 onion, small, minced
1 clove garlic, minced
1/2 lb ground beef
1/2 tsp paprika, smoked
1/2 tsp coriander seed, coarse grind
1 tsp rosemary
1 T Murri (you could substitute 1/4 t salt if no murri available)
2 potato, small, boiled & mashed
2 T butter, melted
9 yufka triangles (a few layers of filo cut into triangles will get you close…)
Directions:
Sauté onion & garlic until translucent.
Add beef & brown.
When beef almost browned add paprika, coriander & rosemary.
Remove from heat and stir in potato and murri.
Place 2 tablespoonfuls of filling, just in from the wide edge of a piece of yufka.
Dampen the last two inches or so of the triangle tip with water.
Starting at the wide end, roll the yufka up one turn, fold in the sides, then continue rolling into a tube shape.
Place in a shallow baking pan, tips tucked under to hold them in place.
Repeat 8 more times.
Brush with melted butter and bake for 15 minutes.
Roll each tube over and bake for 15 minutes longer.

 

Olive/Walnut/Feta Borek
Ingredients:
7 large green olives, pitted
1/3 cup chopped walnuts
1 large shallot, chopped
1 tsp tarragon
3 T feta (we used a very creamy French variety)
9 yufka triangles
2 T butter, melted
Directions:
Process olives, walnuts, shallot, tarragon until finely chopped.
Add feta and process until well blended.
Place 3 teaspoonfuls of filling, just in from the wide edge of a piece of yufka.
Dampen the last two inches or so of the triangle tip with water.
Starting at the wide end, roll the yufka up one turn, fold in the sides, then continue rolling into a tube shape.
Place in a shallow baking pan, tips tucked under to hold them in place.
Repeat 8 more times.
Brush with melted butter and bake for 15 minutes.
Roll each tube over and bake for 15 minutes longer.

 Kai’s notes on the project