Olive Stuffed Pastry (Sade Zeytin Boregi)

A delicious traditional, Turkish, olive pastry, bursting with flavor.

I love olives and I love bread. So this recipe is delightful for me. The filling created it almost like a simple olive salad. Then it is tenderly baked to make these delicious little pockets.

Here’s the recipe:

Sade Zeytin Boregi

  • 3 c green olives
  • 2 onions (finely chopped)
  • 2 garlic cloves (minced)
  • 2 lemons (juiced)
  • 3 TBSP sunflower oil
  • 3 TBSP olive oil
  • 3 TBSP tomato paste
  • 1.5 c chopped walnuts
  • 1 TBSP pomegranate molasses
  • 1 TBSP red pepper flakes
  • 1 TBSP ground cumin
  • salt & pepper (to taste)
Preparation:
Chop the olives and set aside.
In a small frying pan, sauté the onions and garlic with the sunflower oil and olive oil until the onions are translucent.
Add the tomato paste, red pepper flakes, cumin, salt and pepper and stir until well combined.
Remove from the heat and add the onion mixture to the olives.
Drizzle the pomegranate molasses over the mixture and add the walnuts.
Stir until well combined. Cover the mixture with plastic wrap and bring it to the FIRIN.
If you don’t have a FIRIN or local baker to prepare the boregi for you, then follow the bread dough recipe below.

Bread Dough

  • 4 cups flour
  • 2 packets dry yeast
  • 2 tBSP olive oil
  • 1 TBSP salt
  • 1 cup of hot (not boiling) water
  • 1 TBSP sugar

Combine the sugar, yeast, and water together in a large bowl and stir until well combined. Allow the yeast to activate by allowing it to set for 10 to 15 minutes.

Then add 2 TBSP olive oil and 1 TBSP salt and whisk together. Slowly add in the flour, stirring with a wooden spoon until well combined.

NOTE: You may not need all of the flour so add it cup by cup to ensure that the dough is not too dry.

Roll the dough out onto a floured surface and knead for 5-10 minutes. Shape into a ball.

Coat a bowl with 1 TBSP of olive oil and place the ball of dough in the bowl. Cover with plastic wrap or a damp kitchen towel and set it in a warm place. Allow the dough to rise for 1 hour. Then punch it down and allow it to rise for another 30 minutes,

Then roll out the dough into a 12 inch long piece. Fill one side with the mixture and then fold over. Crimp the edges together and then bake in a 400F oven for 10-15 minutes or until browned.
Serve & Enjoy!

Afiyet Olsun!

 

 

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Börek Corbasi (Dumpling Soup)

Delicious little homemade dumplings immersed in a velvety yogurt broth.

Börek Corbasi or dumpling soup starts with the very basic element of making the dumplings. Petite and delicate, the dumplings are as small as a chickpea but with a softer texture that compliments and balances every component of the soup.

Topped with a special mint butter that creates a lovely green mosaic, this soup screams delicious from the very first glance.

Here’s the recipe:

  • Börek dough (see the recipe below)
  • 250 g lean beef chunks
  • 2 medium onions (diced)
  • 1 c chickpeas (canned or boiled)
  • 1400 g suzme yogurt (or any thick yogurt)
  • 2 liters of beef broth (or water)
  • 1 egg
  • 3 TBSP butter
  • 2 TBSP olive oil
  • 2 TBSP dried mint

Preparation:

     Börek dough: mix together 3 cups of flour with 1 tsp salt and 1-2 cups of water (added little by little until the dough comes together).

Roll out the dough into thin strips (about 1/4 inch thick).

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Then cut the dough in 1/4 inch pieces and place on a floured baking sheet.

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Continue until there is no more dough.

Sift the flour from the dumplings and then pour the dumplings onto a parchment lined baking sheet.

Bake on 190C or 375F until the dumplings are light brown.

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 Soup Preparation:

In a large stock pot, combine the beef chunks and 1 cup of water. Cook on medium high heat until the water is almost evaporated.

Add olive oil and onions and sauté until translucent.

Add the chickpeas, 2 liters of beef broth and season with salt and pepper. Simmer for 10 minutes.

Then add the dumplings into the soup and simmer for another 10-15 minutes.

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Meanwhile, whisk together the yogurt and egg in a bowl.

Transfer to a sauce pot and whisk until warmed. Add 2-3 ladles of the soup into the yogurt, stirring constantly.

Then pour the yogurt into the soup while stirring and turn off the heat.

In a small frying pan melt the butter until it lightly boils. Add in the dried mint (it should fizzle when you add it. If it does not, wait a little longer until the butter is hotter).

Pour the mint butter into the soup and stir lightly.

Serve & Enjoy!

Alfiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

 

 

Börek with Antep Peynir & Parsley

A light, crispy, flaky pastry & packed with the perfect blend of Antep peynir and parsley!

     If you love a good savory croissant, then you’ll absolutely love this Börek with Antep Cheese & Parsley! It’s light and delicious and layered with flavor.

Made with Yufka, a thin flaky dough comparable to phyllo dough that comes pre-prepared, it’s a great item to whip up in a hurry in your home kitchen.

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Plus, the fresh flavors of Antep peynir and parsley make this a delicious and flavorful dish!

What is Antep Peynir?

Antep Peynir is a type of cheese produced in the city of Gaziantep in Turkey. It is a dense white cheese traditionally made from sheep or goat milk.

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Antep Peynir

Here’s the recipe:

  • 1/2 package of Yufka (or phyllo dough) torn to pieces
  • 5 TBSP melted butter
  • 5 TBSP water
  • 2 c grated Antep Peynir (or a dense white cheese; mozzarella could work)
  • 1 c minced fresh parsley

Preparation:

Tear the Yufka into pieces, reserving two large pieces.

Mix together the cheese and parsley and set aside.

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In a circular pan, layer the Yufka on the bottom. Sprinkle with 2 TBSP melted butter and 2 TBSP of water.

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Layer the cheese and parsley mixture evenly on top.

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Cover with another layer of Yuka. Sprinkle with 1 TBSP melted butter and 1 TBSP of water. (Repeat 1 more time)

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Then take the two larger piece of yukfka and place on top. Cut off any hanging edges from the pan.

Then shape the sides of the dough into the pan.

Sprinkle with 1 TBSP melted butter and 1 TBSP of water. And cut it in quarters.

Cook the Börek on an open flame until browned on the bottom.

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Remove from the flame. Carefully cover the Börek with a plate and flip. Arrange the Börek back into the circular dish and return to the open flame.

Cook until browned. Then cut and serve immediately!

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Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Kiymali Zeytin Börek (Beef & Olive Börek)

A little savory baked pocket packed with tender ground beef and flavorful olives.

What is Börek? In the simpliest terms, they are a variety of stuffed pastries generally with a thin and flaky dough. The dough is normally either a phyllo dough or yufka. They are the type of pastry that has that soft “crunch” as the flaky pieces break off with each bite. However, this börek uses a softer dough that is similar in texture to pizza dough. Although a bit more dense, it’s still compliments the filling nicely.

While börek can be savory or sweet, this recipe with ground beef and green olives is savory. It is perfect for a lunchtime meal.

While the dough is important (find my bread dough recipe here), the filling is crucial.

Here’s the recipe:

  • 500 g ground beef
  • 3 c of green olives (pitted and chopped)
  • 4 green onions
  • 1 bunch parsely
  • 1 c diced walnuts
  • 2 lemons (juiced)
  • 2 TBSP pomegranate molasses (nar eksisi)
  • 2 TBSP tomato paste
  • 1 TBSP red pepper paste
  • 1 tsp red pepper flakes (pull biber)
  • 1 tsp black pepper (kara biber)
  • 11/2 tsp cumin
  • salt (to taste)
  • pre-prepared bread dough*

*If not taking the börek to a FIRIN.

Preparation:

Sauté the ground beef. Then add about 1 cup of water and simmer for 5 minutes.

Stir in the tomato paste and the red pepper paste until well combined. Then add the cumin, red pepper flakes, black pepper and salt to the beef mixture and simmer for another 5 minutes.

Meanwhile, chop the green onions, parsley, walnuts and green olives. Then add them all to the ground beef mixture, stir and cover. Simmer for 10 minutes on medium heat.

Add the lemon juice, pomegranate molasses and olive oil. Stir until well incorporated and taste. Add more seasoning if needed.

Remove from the heat and transfer to a heat safe bowl.

If taking to the FIRIN (bakery), cover the bowl with plastic wrap and bring it to the FIRIN.

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If baking them at home, then roll out the bread dough until very thin. Cut into long strips about 6 inches long and fill the dough with a heaping tablespoon of the filling.

Fold the dough over and seal it with an egg wash or water to form a half moon piece for each börek. Bake in a 350F oven for 15 minutes or until browned.

Serve immediately and enjoy!

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This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website