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.

INGREDIENTS

• 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.

NOW MAKE THE DOUGH

 

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.

SPRING ROLL BOREKS

HI ALL, I want to share these delightful boreks ( pastries ) with you as they are delicious. In Turkey, we make boreks with Filo Pastry, but unfortunately this is not so available in England. I can get them in supermarkets in smaller sizes  in the freezer section but not the same as freshly made like  in Turkey.

I had a packet of spring roll pastry in my freezer which i thought would be a good alternative to Filo pastry, I was very happy to discover both pastries cook the same and i didn't lose out on the great taste of home made Boreks.

Packs of square spring roll pastries,  40 in a pack, 215 mm x 215 mm are widely available in continental stores. If frozen, leave out for an hour or so to defrost.

INGREDIENTS

• 1 pack of 30 or 40 spring roll pastry

FOR THE FILLING

• 1  or 2 packet of feta cheese or 1 pack of Edam cheese or mixture of both
• I packet of baby spinach
• 1 tsp paprika or chili pepper
• fresh parsley, chopped
• salt and black pepper

 SAUCE TO DIP THE PASTRY

• 1 cup ( coffee mug ) water and milk mixture, half and half
• 1 cup natural yogurt
• Half a cup olive oil ( or less if you like )
• 2 eggs
• extra egg  for  glazing,  mixed with 1-2 tbs water

METHOD

First prepare the filling: by washing and chopping the spinach and grating the cheese. Mix all together with parsley, salt and peppers. Set aside.

Prepare the sauce: by whisking 2 eggs , add milk and water mixture, oil and yogurt. Mix well.

Separate the wrappers, dip individual wrapper in the sauce mixture to wet it then place 2 tbsp of the cheese filling on each wrapper and fold one point over as shown above. Then roll up towards the last point like a log.Then  swirl it around to shape it and tuck the end bit underneath. Repeat this process until you use all the wrappers. Then whisk the egg with 1 tbsp water and glaze over boreks.

Pre- heat the oven, cook the boreks in a greased baking tray at 180C for 25-30 minutes or until golden and crispy.

COOK'S NOTES: For the filling I used feta cheese but you can use any cheese as long as it is not full fat cheese as the cheese will melt away and it will be too rich. I also used potato filling for half of the boreks which were quite nice. I grated boiled and cooled potatoes, mixed with chopped onion, spinach, parsley, chili pepper, salt.

I didn't measure the cheese filling as it is always good to freeze left over cheese filling for later use.