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#Post#: 171995-------------------------------------------------- |
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G�l B�re?i - \'Rose\' B�rek: Cheese & Parsley-filled Pastries |
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By: NEZ?HE HANIM Date: July 13, 2012, 5:33 am |
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<img |
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src=\" |
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http://2.bp.blogspot.com/-eiBd1g_h02k/T_WlAbRzTqI/AAAAAAAAC9o/ejGZtAdQM64/s1600… |
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/>alt=\"IMG_4151.JPG\"> |
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em><strong>g�l b�re?i</strong></em> |
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waiting to be baked in the oven |
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had asked my neighbour to get |
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me 3 <em><strong>yufka</strong></em>s from the market but she |
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came back with 5. <em><strong>Yufka</strong></em> is similar to |
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filo pastry but tougher and more resilient. Filo can be used but |
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because it\'s so much finer, it should be at least doubled. |
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<em><strong>yufka</strong></em> makes 4 so I thought 20 would be |
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overdoing it! I used 3 to make 12 and with the rest, made a |
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batch of <a href=\"\" rel=\"external nofollow\"><strong>sigara |
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boreks</strong></a> for the freezer: |
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a href=\"\" rel=\"external |
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nofollow\"><img |
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src=\" |
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http://2.bp.blogspot.com/-oZiad-UWVFU/T_WmBH0GDWI/AAAAAAAAC9w/L6hrWfdg154/s320/… |
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/>alt=\"box+of+sigara+boreks.JPG\"></a> |
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find It�s always usefu |
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l |
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to have some as a standby and they freeze beautifully. Yufka on |
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its own doesn�t. In fact, it is demanding in that you have to |
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use it straight away before it starts to harden: then you�ve had |
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it! While you\'re working with it, make sure you keep it covered |
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with a slightly damp tea towel too. (BTW 1 |
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<em><strong>yufka</strong></em> measures approximately 60cm/24in |
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across). |
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here are several possible fillings for |
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<em><strong>b�rek</strong></em> but I went for the traditional |
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white cheese/feta and parsley combination. Ask for |
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<em><strong>b�reklik beyaz peynir</strong></em> when you buy |
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your <em><strong>yufka</strong></em> as it�s often sold in the |
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same place. The people there will know how much to give you |
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according to the number of <em><strong>yufka</strong></em> you |
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buy. This white cheese is used specifically for making |
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<em><strong>b�rek</strong></em>: basically a softer version that |
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crumbles easily. If you have regular white cheese in the fridge |
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which is harder, simply grate it and it�ll be fine. |
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he amounts |
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are approximate: don�t panic, nothing drastic is going to happen |
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if you have a little more cheese, a little less |
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parsley! |
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----------------------------------------- |
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em><strong>Ingredient |
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s |
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for 12 G�l B�re?i or �Rose� Borek</strong></em> |
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div |
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style=\"text-align:center;\">I |
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lump/<em><strong>kal?p</strong></em> of soft white |
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cheese/<em><strong>beyaz peynir</strong></em> ( mine was 500g |
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for both the rose boreks and the sigara ones too so approx 300g |
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for the rose ones alone) |
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div style=\"text-align:center;\">3 |
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sheets <em><strong>yufka</strong></em>/ filo pastry |
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div |
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style=\"text-align:center;\">1-2 cups chopped parsley ( I also |
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added a little dill and fresh mint) |
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div |
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style=\"text-align:center;\">1 egg, beaten + 1 yolk |
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div |
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style=\"text-align:center;\">Sesame/<em><strong>susam |
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</strong></em>and/or nigella |
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seeds/<em><strong>�rekotu</strong></em> |
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div |
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style=\"text-align:center;\">vegetable oil/melted butter |
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div |
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style=\"text-align:center;\"><em><strong>Method</strong></em> |
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d |
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iv |
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style=\"text-align:center;\"><img |
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src=\" |
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http://4.bp.blogspot.com/-p3oPxxihFw4/T_Wn-lNliXI/AAAAAAAAC94/k1xffwXI4TA/s1600… |
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/>alt=\"IMG_4139.JPG\"> |
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div style=\"margin-left:1px;\"><>�<>�Ta |
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ke |
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the white cheese and crumble into a bowl. Add the chopped |
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parsley and egg. Using your hand, mix it all together. |
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div |
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style=\"margin-left:1px;\"> |
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pread out 1 sheet of |
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<em><strong></strong></em><div |
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style=\"margin-left:1px;\"><em><strong>yufka</strong></em><em><s |
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trong></strong></em><div |
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style=\"margin-left:1px;\"> on a flat surface, fold in half and |
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then into quarters.<div style=\"margin-left:1px;\"> |
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img |
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src=\" |
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http://3.bp.blogspot.com/-WU9zJgiHtgI/T_WsVYW8EzI/AAAAAAAAC-0/dCMWK_iOe28/s1600… |
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/>alt=\"IMG_3001.JPG\"><div style=\"margin-left:1px;\"> |
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div |
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style=\"margin-left:1px;\"><div |
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style=\"margin-left:1px;\"><>�<div |
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style=\"margin-left:1px;\"><div |
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style=\"margin-left:1px;\"> |
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>�Take a small quantity of the |
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cheese filling and sprinkle the length of the rounded edge. |
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Starting from one end, roll up into a long narrow shape. |
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img |
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src=\" |
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http://1.bp.blogspot.com/-2jqKshzTYrY/T_Woc2rBzLI/AAAAAAAAC-A/gZ2vfBD8raA/s400/… |
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/>alt=\"IMG_4144.JPG\"> |
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etting ready to roll. |
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img |
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src=\" |
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http://2.bp.blogspot.com/-3m0kPazcdR8/T_Wpxe0MFVI/AAAAAAAAC-c/3f9hSRSA87Y/s1600… |
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/>alt=\"IMG_4148.JPG\"> |
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rom one end, coil it around itself, lik |
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e |
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this: |
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|
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img |
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src=\" |
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http://3.bp.blogspot.com/-X9iYdfoNbZw/T_Wo1RlAs6I/AAAAAAAAC-I/l9RkkLPer-4/s1600… |
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/>alt=\"IMG_4145.JPG\"> |
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uck the end underneath and place on an |
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oiled baking tray or pyrex dish. Continue with the rest of the |
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pastry. |
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img |
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src=\" |
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http://1.bp.blogspot.com/-n2Pua-znXEM/T_WpMM9LT1I/AAAAAAAAC-Q/yHxvIq4wLg8/s1600… |
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/>alt=\"IMG_4147.JPG\"> |
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>�Beat the egg yolk with a little |
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vegetable oil and brush over the boreks. Sprinkle with either |
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sesame or nigella seeds: |
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img |
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src=\" |
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http://1.bp.blogspot.com/-Oq-cGb4vhnY/T_Wrq6fsmdI/AAAAAAAAC-s/RloKXs1ppYI/s1600… |
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/>alt=\"IMG_3004.JPG\"> |
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div style=\"margin-left:1px;\"><>�Bake |
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in |
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a moderate oven for about 55 mins until golden brown. Make sure |
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you check the underside of one of them to make sure they�re |
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done. |
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div style=\"margin-left:1px;\">almost cooked! They need a |
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bit more time in the oven<div style=\"margin-left:1px;\"> |
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div |
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style=\"margin-left:1px;\"> |
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div style=\"margin-left:1px;\"><div |
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style=\"margin-left:1px;\"><>�Serve hot or cold. They can also |
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be successfully reheated. |
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img |
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src=\" |
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http://2.bp.blogspot.com/-UM3oV_EfL0k/T_Wu_PNGgqI/AAAAAAAAC_E/WdYKJtethpc/s1600… |
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/>alt=\"IMG_4153.JPG\"> |
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#Post#: 172025-------------------------------------------------- |
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G�l B�re?i - \'Rose\' B�rek: Cheese & Parsley-filled Pastries |
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By: Mer (Abla) Date: July 13, 2012, 6:30 am |
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That looks yummy! |
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#Post#: 172033-------------------------------------------------- |
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G�l B�re?i - \'Rose\' B�rek: Cheese & Parsley-filled Pastries |
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By: Erkan Date: July 13, 2012, 7:31 am |
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That don\'t look delicious at all... |
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y eyes don\'t see no tags |
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when food is concerned |
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#Post#: 172058-------------------------------------------------- |
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G�l B�re?i - \'Rose\' B�rek: Cheese & Parsley-filled Pastries |
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By: G�l Date: July 13, 2012, 9:08 am |
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#Post#: 172060-------------------------------------------------- |
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G�l B�re?i - \'Rose\' B�rek: Cheese & Parsley-filled Pastries |
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By: Natalia Date: July 13, 2012, 9:09 am |
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--------------------------------------------------------- |
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:faim: |
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#Post#: 172151-------------------------------------------------- |
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G�l B�re?i - \'Rose\' B�rek: Cheese & Parsley-filled Pastries |
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By: NEZ?HE HANIM Date: July 13, 2012, 11:36 am |
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--------------------------------------------------------- |
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[quote author=G�L date=1342188533] |
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|
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/quote] |
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didn\'t know you |
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cooked, did you try any of these recipes? also yufkas is just |
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filo pastry...but tougher and more resilient. Filo can be used |
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but because it\'s so much finer, it should be at least doubled. |
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#Post#: 172186-------------------------------------------------- |
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G�l B�re?i - \'Rose\' B�rek: Cheese & Parsley-filled Pastries |
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By: ?PeRi? Date: July 13, 2012, 12:10 pm |
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--------------------------------------------------------- |
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This looks like the tyropita i make when i am lazy... i don\'t |
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like the egg many use it but i don\'t |
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http://en.wikipedia.org/wiki/Yufka</a> |
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.... |
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#Post#: 172222-------------------------------------------------- |
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G�l B�re?i - \'Rose\' B�rek: Cheese & Parsley-filled Pastries |
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By: vasilia Date: July 13, 2012, 1:12 pm |
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--------------------------------------------------------- |
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[quote author=Peri Yasaran date=1342199434] |
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his looks like the |
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tyropita i make when i am lazy... i don\'t like the egg many use |
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is but i don\'t |
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http://en.wikipedia.org/wiki/Yufka</a><br |
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/>.... |
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/quote] |
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ou make tyropita when you are lazy? |
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he only i |
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thing i make when i am lazy is a call to the closest |
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souvlatzidiko |
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#Post#: 172625-------------------------------------------------- |
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G�l B�re?i - \'Rose\' B�rek: Cheese & Parsley-filled Pastries |
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By: Meltem Date: July 14, 2012, 10:52 am |
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Nezihe! What beautiful pastries |
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#Post#: 172906-------------------------------------------------- |
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G�l B�re?i - \'Rose\' B�rek: Cheese & Parsley-filled Pastries |
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By: mennat Date: July 15, 2012, 1:03 am |
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that looks like the work of an artist |
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nd the photographs are |
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just beautiful |
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nd the boreks look like they are cold and they |
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are hugging each other for warmth! |
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<img |
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src=\" |
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http://1.bp.blogspot.com/-Oq-cGb4vhnY/T_Wrq6fsmdI/AAAAAAAAC-s/RloKXs1ppYI/s1600… |
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/>alt=\"IMG_3004.JPG\"> |
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