Potatoborek Recipes

TURKISH BOREK RECIPE

Steps:

• Make spinach filling. Combine the spinach, onion, spices, and herbs in sauce pan and cook for 5 minutes, just long enough to warm and combine ingredients. Let cool and drain excess liquid.
• Make egg wash for pastry. Beat eggs and add in sunflower oil and yougurt. Set aside.
• Decide on layering technique, and start layering your yufka or pastry dough, brushed with egg mxture, then spinach.
• Brush the remainder of egg wash on top and sides of borek, and sprinkle with sesame seeds if desired.
• Bake in preheated 350 degree oven for about 40 minutes, until browned.
• Remove from oven and serve warm.

POTATO CIGARETTE BOREK (PATESTESLI SIGARA BOREGI)

Steps:

• Boil potatoes.
• Saute onions with butter.
• Add the boiled potatoes and all the ingredients except egg and seeds. Mix well.
• Line up 3 sheets of phyllo pastry. Put in filling. Roll up ends and add a little water to seal. Repeat the process.
• Brush egg yolk on the top and the sides of rolls. Sprinkle with nigella seeds.
• Cook at 190c for 15 mins until the top is golden.

EASY CROATIAN BUREK RECIPE

Steps:

• Take a large bowl and combine the flour and the salt
• Add the water bit by bit, mixing until the mixture forms a dough
• Knead the dough for around five minutes, until it turns quite stretchy
• Split the dough mixture into batches of four and press down to flatten
• You need to find a bowl or a pan which is large enough to hold the dough when it is piled up on top of each other
• Add a little bit of vegetable oil to the pan or bowl and put the first flattened piece of dough inside
• Add a bit more oil (not too much), and add another piece of dough - repeat until you've done the same with all four pieces
• Add more vegetable oil on top of the last piece and place to one side to rest
• Preheat your oven to around 200°C (390°F)
• Add a little vegetable oil over your work surface (a table is best) - just a little!
• Remove one piece of dough from the bowl and remove the excess oil
• Flatten the piece of dough until it reaches a thickness of no more than around half a centimeter
• Handle the dough and stretch it outwards, over and over, so that you pull it to around 1 meter in diameter - you might end up with a few holes but don't worry about it too much. By the end, you should be able to see through the dough
• Take one side of the dough disc and fold it over, towards the center
• Repeat this process until you have a shape that resembles a pentagon
• Repeat with the second piece of dough
• Add your filling (see below for the filling instructions) to the dough piece
• Add the first piece of stretched dough into the middle of the second one, and cut away the thick edge of the second piece - you can throw this away, you won't need it
• Fold over the edges of the dough, so that you get a pentagon shape once more, and put it into a baking pan or tray
• Put the pan in the oven and bake for around half an hour, until it is a golden color
• Remove from the oven and let it cool down
• Cut into 12 pieces
• Repeat the process with the rest of the dough
• Bake until the pastry turns golden, and serve while warm!
• Take a mixing bowl and add in both kinds of cheese, combining together
• Add the egg and combine once more
• Take a large pan and heat up the oil over a medium heat
• Add the onion and cook until soft
• Now, add the mince and cook for around 2 minutes, stirring regularly
• Now, add the potato, the rosemary, the garlic, and the paprika, and stir to combine
• Add the salt and continue to cook, ensuring the beef mince is cooked through
• Once cooked, drain the beef with a sieve to get rid of any excess oil and press down to dry it out

TURKISH BOREK RECIPE (SIGARA BOREK)

Steps:

• First, know that yufka, like phyllo dough, is delicate and might break. That's completely okay.
• To make the spinach filling: Heat olive oil in a pan over medium heat. Saute onion until golden, add spinach and cook until the spinach is wilted. Once the spinach is cool enough to handle, mix it with cheese, salt and pepper.
• To make potato filling: Wash and peel the potato. Cut it into large chunks and boil until fork tender. Mash the potato completely and add Aleppo pepper, salt and black pepper.
• To make the cheese filling: Mix cheese with parsley, salt and pepper.
• Place a triangle shaped yufka dough on a clean surface, with the wide side facing you. Wet your finger with water and moisten the edges. This will help the edges to stick while rolling.
• Add one to two tablespoon of filling one inch away from the wide edge and form it into a thin log.
• Fold the outer corners over the filling and roll the borek. Dip your index finger in water and wet the edges again and roll tightly. Set aside and continue with the remaining yufka and filling.
• Heat 2 tablespoons vegetable oil in a non stick pan over medium heat. Once the oil is hot, place the boreks in the oil and fry on all sides until crispy and golden. Don't over crowd the pan. Place the boreks on a kitchen paper towel to absorb the excess oil.
• Continue with the remaining boreks and add more oil if needed.

ISRAELI POTATO BOUREKAS (PAREVE)

Steps:

• Place the potatoes in a saucepan or stockpot with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat.
• Cook uncovered until the potatoes are tender and easily pierced with a fork, 20 to 25 minutes.
• Drain the potatoes and place in a large bowl. Pass through a potato ricer or mash with a potato masher or wire whisk. Set aside to cool.
• If adding the onion and garlic, warm the oil (or melt the margarine or butter) in a large skillet set over medium-high heat. Add the onion and garlic and sauté until soft and translucent, 5 to 7 minutes. Stir the mixture into the potatoes.
• If you're not using the onions and garlic, simply add the olive oil, margarine, or butter to the potatoes.
• Season to taste with salt and pepper.
• In a small bowl, beat one of the eggs . While stirring the cool potato mixture, slowly add the beaten egg. Mix well until the egg is totally integrated into the mashed potatoes.
• Heat the oven to 375 F / 190 C. Line a large rimmed baking sheet with parchment paper . Fill a small bowl with water. If using puff pastry sheets, cut them into 5-inch squares.
• Place a heaping tablespoon of filling in the center of each square. Dip your fingers in the water and dampen the edges of the squares, then fold in half diagonally or vertically to form triangular or rectangular pastries. Pinch the edges together to seal the filling inside.
• Beat the second egg and brush it over the tops of the bourekas. Sprinkle sesame seeds on top. Place the pastries on the prepared baking sheet and bake for 30 minutes or until the bourekas are puffed and golden.
• Serve warm and enjoy.

POTATO BOREK

Steps:

• Grease and lightly flour a 13 X 9 inch baking dish. Preheat oven to 400 degrees.
• In a large bowl, combine the sunflower oil, yogurt, and eggs. Add the vegetables and spices. Slowly add the flour and mix until combined. Spread in the prepared pan.
• Bake for 40 to 45 minutes, until top browns. Remove from oven and serve warm for breakfast, as a snack or as a side dish.

OVEN ROASTED BABY RED POTATOES

Steps:

• Cut potatoes into 1" to 1 1/2" pieces. We didn't cut the really tiny taters. Place them in a large pot half full with warm water. Bring potatoes to a boil and cook for 7-9 minutes (they should be almost cooked) Drain, cover to keep warm, and set aside
• In a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1 1/2 tsp dry parsley, 1 tsp sea salt (or 3/4 tsp table salt) and 1/2 tsp black pepper.
• Gently Toss potatoes with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing).
• Transfer potatoes to a large rimmed, non-stick baking pan and place cut side down. Bake at 425° for 20 minutes or until the sides facing the pan are golden. Transfer to a serving bowl, garnish with chopped fresh dill if desired and serve.