POTATO BOREKS - BOREKAS TAPUKHAY ADAMA
Borekas are savory or sweet pastries made with puff pastry and a variety of fillings. The shape of a boreka usually tells you what the filling is -- triangles for cheese, squares for potatoes, twists for spinach. They are found everywhere on the streets in Israel, often treated as if they were sandwiches. The vendor opens the boreka to add chopped eggs, tomatoes and tahini sauce to the filling (which I haven't listed below, though I do include a recipe for a side of Haminados eggs). He then presents it to you with pickles. The Haminados eggs are simply eggs hard boiled in water containing dried onion peels, salt and pepper, with the option of adding a tablespoon or two of coffee grounds or instant coffee. This imparts a brownish color and wonderfully subtle flavor, which won't taste like either coffee or onions. At the Arab stalls, borekas are sold with a garnish of za'tar and salt. Whichever way you have them, plain or filled, they are totally irresistible. Recipe #178185 is a separate recipe for the Haminados Eggs (Sephardic Huevos Haminados) with variations for the crockpot and oven. Courtesy Anissa Helou.
Provided by Sandi From CA
Categories Breads
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place eggs in a pot and add oil, salt, pepper, onion peels and coffee grounds, if using, in water to cover. Bring to a boil on high heat, then reduce to a simmer and cover the pot with the lid slightly ajar. (The eggs will be ready in one hour but most cooks leave them on very low heat overnight.).
- Fry the onion in the oil until lightly golden. Season the potatoes with salt and pepper to taste, add the onions and cheese if you're using it, and mix well. Set aside.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Roll the puff pastry quite thinly, about 1/4" or less, and cut into 6 equal squares.
- Divide the filling into 6 parts. Place one portion in the middle of a square and fold into a triangle. Press hard on the sides to seal well and brush with the egg yolk. Repeat with the remaining dough and filling. Sprinkle the borekas with sesame seeds.
- Bake on the middle shelf of the preheated oven for 25-30 minutes, or until crisp and golden. Check the bottoms to see if they are done they should be brown. Serve warm or at room temperature with haminados eggs.
- NOTES: These cannot be refrigerated, but can be frozen, preferably before baking.
Nutrition Facts : Calories 538.8, Fat 35, SaturatedFat 8.6, Cholesterol 213.7, Sodium 618.5, Carbohydrate 43.3, Fiber 3.2, Sugar 2, Protein 13.4
TAVUK GOGSU (CARAMELIZED TURKISH CREAMY CHICKEN BREAST PUDDING)
I love tavuk gogsu and never fail to order it when I go to my favourite Anatolian Restaurant. Anyway, the pudding is 'singed' (caramelized) on one side and is totally delicious - and yes, that chicken breast in the list of ingredients. Interesting, yes?
Provided by evelynathens
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the chicken in a saucepan filled with water and allow it to come to the boil. Reduce the temperature and let it simmer until the chicken is fully cooked, approximately 20 minutes. Remove the chicken from the saucepan, cool, pat dry and shred into very, very fine shreds. Mix the rice flour or corn starch with some milk. Add the cream, sugar and the rest of the milk to a pot and boil.
- Once the mixture reaches boiling, add a few spoonfuls of it to the rice flour slurry, to temper it, and then slowly empty the slurry into the pot and add the extract. Whisk the mixture constantly. As soon as it starts to thicken, add the shredded chicken and continue stirring until it is thick and set.
- Melt the butter in a heavy skillet and pour the pudding inches Cook, over medium-low heat, without stirring for 8-10 minutes, until it is caramelized (singed) underneath.
- Allow the pudding to cool in the skillet and serve from there. To serve - cut into pieces and 'flip' a piece onto a plate - the singed part should be on top.
- Delicious served with either Whipped Cream or Ice Cream. (plain is good, too).
Nutrition Facts : Calories 430.4, Fat 26.1, SaturatedFat 16, Cholesterol 105.5, Sodium 128.6, Carbohydrate 39.7, Fiber 0.2, Sugar 25.1, Protein 10.4
BOREK (TURKISH MEAT ROLLS)
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.
Provided by Marlitt
Categories Lunch/Snacks
Time 45m
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.
TAVUK TAVA (TURKISH CHICKEN)
Make and share this Tavuk Tava (Turkish Chicken) recipe from Food.com.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 2h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a dutch oven over medium heat, and cook the chicken breast cubes until juices run clear or brown the chicken pieces. Mix the cooked chicken, ajvar, tomatoes, mushrooms, onion, and garlic.
- Season with salt and pepper. Drizzle with remaining 1 tablespoon olive oil. Bring to a boil and then simmer on low for 1 hour and 30 minutes.
Nutrition Facts : Calories 196.5, Fat 7.7, SaturatedFat 1.3, Cholesterol 72.6, Sodium 232.1, Carbohydrate 5.8, Fiber 1.3, Sugar 3, Protein 25.8
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