LOW FAT FILO P TRIANGLES FILLED WITH MINCED MEAT (Nuska boregi)

These boreks are quick to make and low in fat so you can enjoy them without feeling guilty. Great for lunch with some salad or as a party nibble or  as a snack when hungry. Makes 18 triangles. VEGETARIAN OPTION : Fill the pastries with goats cheese and onion filling or spinach, potato and cheese filling.

INGREDIENTS

• 6 sheets of filo pastry ( 40 cm x 26 cm ), defrosted if frozen.
• 350- 400 g lean steak mince
• 1 onion, chopped finely
• 2 tbsp fresh herbs or 1 tsp dried herb
• pinch of chilli flakes ( optional )
• Salt and ground black pepper
• milk for glazing
• 1 egg yolk for glazing
• nigella seeds

METHOD

1) First cook the mince in a noon stick frying pan with the onion until cooked and browned. I used no oil but add a tsp oil if you need to and drop of water if the mince gets too dry. 

2) Add the herbs and spices, season and set aside to cool. Pre- heat the oven 180 c, 160 Fan setting.

3) Place  all 6 filo pastry on a clean bench and cut into 3 equal parts lengthwise. So you will have 3 equal lots of strips of pastry of 40 cm x 9 cm. Now you have 18 strips of filo pastry.

4) Cover the strips with damp cloth to prevent them drying. Take one strip and place 1-2 tbsp of the mince mixture near one end of the strip and then fold the strip into a triangle shape as if you are folding a flag. Continue folding triangles down the entire strip of the pastry.

5) Moisten the end of the triangle with water and stick it to the end of the triangle. Repeat the same with rest of the filo strips. During the process if you break  some of the pasty, don't worry and roll it like a cigar and cook together with the rest of the boreks.

6) Grease a baking tray with spray oil or brush it lightly. Place all the triangles and brush them with milk first then brush  the boreks with egg yolk. Sprinkle with nigella seeds, sesame or poppy seeds.

7) Cook on preheated oven  on 180 c, 160 c fan setting for 15-20 minutes until crispy and lightly golden in colour.

8) Take the boreks out and serve them warm. Eat them cold the next day or heat in the pan to warm them up before serving.

RED LENTIL SOUP WITH CELERY

This is a great soup for those health conscious and watching their figure. it is also ,warming and low GI which keeps you fuller for  longer. I made it so that  it is easy to make with store cupboard ingredients but add any herb or extra vegetables you like to suit your taste. This soup is quite tasty without added oil if you are watching your calories.

BASIC SOUP INGREDIENTS

• 1 cup red lentils
• 2 stalks of celery, diced finely
• 1 small or half a large onion, chopped finely
• 1-2  tsp olive oil ( optional )
• pinch of cumin powder
• pinch of dried herb of your chose
• 6-8 cups of water
• salt and pepper to taste.

ADDITIONAL, MY FAVOURITE INGREDIENTS

• 1 clove of garlic, chopped
• 1 tsp grated fresh ginger
• 1 tbsp tomato or pepper paste
• fresh parsley leaves, chopped.

METHOD

1) Wash the lentils, place into a deep sauce pan. Add chopped celery, onion, olive oil, cumin powder  and 3 cups of  water.

2) Bring the lentils to boil and place a lid tilted. Turn the heat to low and simmer for 20-30 minutes

3) Add 3-4 more cups of water , dried herbs and simmer for further 10-15 minutes until it is cooked.

4) Add  salt and pepper just before serving.

NOT: If you like to add the garlic and the ginger, add them to the soup at step 1, with the lentils and celery.

Add the tomato puree at step 3 and fresh parsley just before serving.

MEASUREMENTS

1 CUP lentils  = 150 gr = 5 oz

3 CUPS  water = 500 ml = 1 pint.

CRUNCHY VEGETABLES WITH CHICK PEAS AND SESAME SEEDS(Susamli karisik sebze)

Hi all, this is great healthy  vegetarian , low fat dish which is easy to make and feel good food for the cold evenings. It serves 2.

INGREDIENTS

• 2 cups chopped curly kale
• 1 red pepper, diced
• 1 stalk of celery
• 1/2 red onion, chopped
• 1 clove of garlic, diced
• 1/2 cup water
• 1 tbsp tomato puree
• 1 cup drained chick peas
• pinch of turmeric, coriander and chili powder
• dash of soy sauce
• 1-2 tsp sesame oil
• 2 tsp sesame seeds for sprinkling.

1) Wash all the vegetables in vinegar water to get rid of the pesticides. Chopped them roughly. 

2) Place curly kale, red pepper, onion,and garlic in a shallow frying pan together with water. Bring it to boil, stirring. Turn the heat down and stem the vegetables for 5 minutes.

3) Add tomato puree, chick peas, and the spices. Stir. Cook for further 2-3 minutes.  

4) Turn the heat off. Add sesame oil and soy sauce to taste.

5) Transfer it to a serving plate and sprinkle with sesame seeds just before serving.