Saturday, 8 November 2008

MEVLANE BOREGI ( Mevlane pasties )

These boreks ( pasties ) are the speciality of City KONYA  where MEVLANE ( see above ) lived.
These are delicious filled with mince meat, but today I used  mince meat  and some  goats cheese, parsley filling  for some of the boreks  which was equally nice.

  • half a kg lean mince meat
  • 2 tbsp oil
  • 1 lage onion, chopped finely
  • fresh parsley, chopped
  • half tsp chili flakes
  • salt and pepper
  • half a kg flour
  • 1 cup yogurt
  • 1 cup oil
  • 1 egg
  • 1tsp sugar
First cook the mince with the onion in oil until it is browned nicely. Add the parsley, chili flakes, salt and pepper. Add 1-2 tbs water if it starts to stick to the pan. Take off the heat and set aside. This should take  about 10 - 12 minutes.

Mix yogurt, oil with sifted flour. Add the egg, sugar and bind it together until you achieve a soft dough. Take a size of a walnut open the dough piece about 10 cm round shape on a floured surface. I do this by hand but a rolling pin can be used if it is easier.
Place 1 tbsp of cooled mince mixture in the middle and fold it over to cover it. Seal the edges well and brush the pasties with egg yolk. Transfer the pasties on a greased baking tray, brush with whisked egg yolk and cook on preheated oven 180C for 15- 20 minutes until they are cooked and golden in colour. Makes 20 -25.

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