boreks - repost

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At 05/17/2001, you wrote:

>Message: 21

> Wed, 16 May 2001 10:56:31 -0700

> PatHanneman <kitpath

>Lentil and Spinach Boreks

>

>here's a borek with a savor filling.

 

 

 

 

 

Here's that borek's recipe again - this time it tells us how much spinach.

Thanks for catching the omission!

 

 

 

* Exported from MasterCook *

 

Lentil and Spinach Boreks (Turkey)

 

Recipe By :Ozcan Ozan, The Sultan's Kitchen: A Turkish Cookbook 1998

Serving Size : 9 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

~The Pastry:

2 cups unbleached all-purpose flour

plus extra for dusting

1/4 teaspoon salt

1 egg -- lightly beaten

1 1/2 tablespoons white wine vinegar

1/2 cup cold water -- (chilled water)

~The Lentil and Spinach Fillling:

1 tablespoon virgin olive oil

1/4 cup finely chopped green onions with tops

3 ounces fresh spinach; trimmed -- finely chopped (1/2-cup)

1 small tomato -- peel, seed, chop

6 tablespoons cooked green lentils

salt and black pepper -- pinches to taste

3/8 pound unsalted butter -- 1.5 sticks

~The Glaze:

1 Egg yolk

2 tablespoons milk

 

 

DOUGH: Sift flour and salt into a large mixing bowl. (See notes). Make a well in

the center and add egg, vinegar and water. Gradually work the ingredients into

the flour to make a firm ball of dough. Place the dough on a lightly floured

surface and knead it for 8 minutes or until it's smooth. Shape dough into a

round mound and score with a sharp knife. Wrap the dough securely in plastic

wrap and refrigerate if for at least 1 hour.

 

FILLING: Heat oil in a skillet over medium heat and gently cook the scallions

for 1 minute. Stir in the spinach and tomatoes and cook for 2 minutes. Remove

the mixture from the heat and stir in the lentils. Season with salt and pepper.

Let the filling cool

 

BUTTER PASTRY: On a lightly floured work surface, roll out the chilled dough to

a 12-inch square (approximately). Wrap the butter in a damp cloth. Using a

rolling pin, pound the butter and roll it out to form a 3-inch square. Place the

butter in the center of the dough and fold the dough over the butter on two

sides; turn and fold the dough over the butter on the remaining two sides.

Sprinkle the work surface with flour to prevent sticking. Roll out the dough to

a 12-inch square. Divide the dough into 9 squares or 12 rectangles or 16

squares.

 

BOREKS: Preheat oven to 350F. Divide the filling into equal portions. Place one

portion of the lentil and spinach filling in the center of each piece of dough.

Make an envelop of each piece of dough by folding the top and bottom edges

toward the middle and gently pressing the edges with your finger tips to seal

the fold.

 

Line a baking pan with parchment paper and place each pastry, folded side up, on

the pan. Mix the egg yolk and milk for the glaze. Brush the glaze on top of each

pastry; glaze lightly (you will have some left). Bake the Boreks until they're

golden brown. Larger Boreks may take 30 minutes; small cocktail sized ones may

take 20; start checking after 15 minutes. Serve warm..

 

Description:

" Mercimekli Ispanakli Bukme Boregi "

S(Edited by):

" Hanneman 2001-05-16 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 267 Calories; 18g Fat (59.9% calories

from fat); 5g Protein; 22g Carbohydrate; 1g Dietary Fiber; 86mg Cholesterol;

72mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : The borek (boregi) is a filled pastry roll with open ends. Can also be

sealed as triangles. It can be either sweet or savory. This combination of

lentil and spinach is from the Aegean and Mediterranean regions of Turkey. The

borek is rich with butter. The yield varies depending upon how you divide the

dough. Instead of working the dough in a mixing bowl, place dough on a board or

cold marble slab. If you do not want to make the pastry dough, you could

substitute phyllo. Serve as appetizer, snack, meza or side with soup.

 

Nutr. Assoc. : 0 0 2130706543 0 0 0 0 0 0 0 0 0 2824 0 0 0 0 0 0