Showing posts with label borek. Show all posts
Showing posts with label borek. Show all posts

Monday, September 26, 2016

Crunchy Borek (Citir Borek)

MAIN
2 yufka
1/3 cup oil
½ cup water
1-2 cups bread crumbs 

For this recipe you can use one of these following fillings.

Feta cheese filling
1 cup crumbled feta cheese or ricotta cheese
¼ cup parsley or dill chopped (optional)
2 Tbsp yogurt (optional)
Put the ingredients in a bowl or plate and mix them.
 

Spinach filling 
2 cups chopped spinach
½ onion, chopped
1 Tbsp oil (canola/ sunflower/vegetable/corn/olive)
½ tsp salt
¼ tsp black pepper (optional)
Place the oil and chopped onions in a pan and sauté for 2-3 minutes on low-medium heat. Add the spinach, salt and cook for 4-6 minutes stirring occasionally. When it’s done, sprinkle with black pepper (optional).
 

Potato filling
1-2 medium potatoes, boiled and smashed
½ onion, chopped
½ Tbsp tomato paste
1 Tbsp oil (canola/ sunflower/vegetable/corn/olive)
½ tsp salt
¼ tsp black pepper (optional)
¼ tsp cumin (optional)
In a pot boil the potatoes and smash them. Meanwhile in a pan place the oil and onion, and sauté for 2-3 minutes on low-medium heat. Then add the tomato paste, salt and smashed potatoes. Cook for 4-5 minutes stirring occasionally. Finally sprinkle the black pepper and cumin (optional)

Main Procedure
In a bowl mix the oil and water. Mix them with a whisk.
Place one layer yufka over a clean table or over the counter. Spread half of the oil-water mixture evenly on the surface and carefully cover the yufka with the other layer. Cut it into four equal quarters and then again cut each quarter into 3 equal pieces. You will have 12 yufka triangles. Place 1-2 Tbsp of the filling on the wider sides and fold the ends and roll it up as seen in the picture.
Grease an oven tray. Then, dip each piece first in the oil-water mixture and the bread crumbs. Make sure to cover each piece with bread crumbs. This will give the crunchiness. Arrange them all on the oven tray.
Preheat the oven to 350 F (180 C) and bake for about 30-45 minutes, until they turn golden brown. Serve hot or warm.
This recipe makes 12 pieces of crunchy borek.
ENJOY
 

*****************************************
TURKCE
2 tane yufka
1/3 su bardagi sivi yag
½ su bardagi su
1-2 su bardagi galeta unu

Bu tarif icin asagidaki malzemelerden istediginizi kullanabilirsiniz.
 

Beyaz Peynirli Ic 
1 su bardagi ufalanmis beyaz peynir
¼ su bardagi maydanoz/dereotu, dogranmis (istege bagli)
2 yemek kasigi yogurt (istege bagli)
Malzemeleri bir kaseye koyup karistirin.
 

Ispanakli Ic 
2 su bardagi ispanak, dogranmis
½  sogan, dogranmis
1 yemek kasigi sivi yag
1 cay kasigi tuz
½ cay kasigi karabiber (istege bagli)
Bir tavada yag ve soganlari 2-3 dakika orta ateste kavurun. Ispanagi ve tuzu ilave edin ve ara sira karistirirak, 4-6 dakika pisirin. Hazir oldugu zaman uzerine karabiber serpin (istege bagli).
 

Patatesli Ic
1-2 orta boy patates, haslanip ezilmis
½ sogan, dogranmis
½ yemek kasigi domates salcasi
1 yemek kasigi sivi yag
1 cay kasigi tuz
½ cay kasigi karabiber (istege bagli)
½ cay kasigi kimyon (istege bagli)
Bir tencerede patatesleri haslayip, ezin. Bu sirada bir tavada sivi yag ile soganlari orta ateste 2-3 dakika boyunca kavurun. Sonra salcayi, tuzu ve patatesleri ilave edin. Karistirarak 4-5 dakika pisirin. Son olarak isterseniz karabiber ve kimyon ilave edin.

Yapilisi
Bir kasede su ve sivi yagini karistirin. Yufkanin bir tanesini genis bir yuzeye yayin ve su-sivi yag karisiminin yarisini yufkanin her yerine esit olarak yayin. Uzerine 2. yufkayi yayin ve yufkyi 4 esit parcaya kesin. Sonra her bir parcayi da esit 3’er parcaya kesin. Boylece toplam 12 tane ucgen yufka diliminiz olacak.
Ic malzemeden 1-2 yemek kasigi alin ve ucgen yufkalarin genis kenarlarina yayin. Her iki kenarini da ice dogru katlayin ve uc kismina kadar yuvarlayarak rulo seklinde sarin. Firin tepsisini yaglayin.
Her ruloyu geriye kalan su-siviyag karisimina batirin ve sonra da her tarafini galeta unu ile kaplayin. Galeta unu boreklerin citir citir olmasini saglayacaktir. Borekleri tepsiye aralikli olarak dizin.
Onceden isitilmis 180 C (350 F) firinda, boreklerin uzeri kizarana dek, yaklasik 30-45 dakika pisirin. Sicak servis yapin.
AFIYET OLSUN
 

Friday, March 7, 2014

Rolled Pastry (Rulo Borek)

3 Turkish yufka
1 cup ricotta cheese
½ cup parsley, finely chopped (optional)
¾ cup milk
½ cup canola oil
1 egg
1 Tbsp yogurt
1 pinch salt to taste

Mix the ricotta cheese and parsley. Meanwhile, mix canola oil, milk, egg and salt for the sauce.
Place one Turkish yufka on a flat surface and spread the 1/3 of the sauce all over it equally. Place the second yufka on top and spread the ricotta mixture over evenly. Then, place the third yufka over and spread the other 1/3 of the sauce all over. Roll it over to a long log. Cut it in half and leave in the freezer for up to 2-4 hours.
Then, take the rolls out of the freezer and slice them in ½ inch thick and place over a greased oven tray. Add the yogurt to the remaining sauce, mix and spread it all over the borek slices. Bake them in the preheated 400F (200C) oven for 30-40 minutes or until they turn golden brown.
Serve them hot/warm.
ENJOY

TURKCE
3 yufka
1 su bardagi lor peyniri
½ su bardagi maydanoz, dogranmis (istege bagli)
½ su bardagi kanola yagi
¾ su bardagi sut
1 yumurta
1 yemek kasigi yogurt
1 tutam tuz

Lor peynir ve maydanozu karistirin. Sos malzemeleri olan; sut, kanola yagi, yumurta ve tuzu cirpin.
Yufkanin birini masaya yayin ve sos karisimin ucte birini uzerine yayin. Uzerine ikinci yufkayi yayin ve her yerine esit olacak sekilde lorlu ic malzemeyi yayin. En ustune son yufkayi yerlestirin ve sos malzemesinin 3 e boldugunuz 2. kismini yayin. Son kalan 3. kisim firina vermeden once boreklerin uzerine yayilacak. Son olarak, ust uste koydugunuz yufkalari uzun bir rulo olacak sekilde gevsek bir sekilde sarin. Ruloyu ortadan ikiye kesin ve buzlukta 2-4 saat kadar bekletin.
Buzluktan cikan rulolari 1-2 cm kalinliginda dilimleyin ve yaglanmis firin tepsisine yerlestirin. Uzerlerine geriye kalan sosa 1 kasik yogurdu ekleyin ve boreklerin uzerine kasikla dokun.
Onceden isitilmis 200C (400F) firinda yaklasik 30-40 dakika uzerleri kizarana dek pisirin.
Sicak servis yapin.
AFIYET OLSUN

Friday, June 15, 2012

Muska Boregi (Triangle Borek)

1 yufka (Turkish pastry)
¼ lb (100 gr) ricotta/feta cheese
1 egg
1tsp butter, at room temperature
1 cup canola oil for frying

Whisk the egg in a small bowl and add butter and cheese. Mix well. Cut the yufka in half and place them on top of each other. Then, starting from the wide part cut 1 ½ inch strips in width. Place one tsp of the cheese filling on the wide side of each strip. Then, fold from side to side to form a triangle. Keep folding until the end of the strip. Then, wet the edge with water and stick to the triangle. Fold all the pieces the same way.  Heat the oil in a frying pan and fry both sides of the triangle boreks.
ENJOY

********************************
TURKCE
1 yufka
100 gram lor peyniri/beyaz peynir
1 yumurta
1 tatli kasigi tereyag, oda sicakliginda
Kizartmak icin 1 su bardagi kanola yagi

Yumurtayi kucuk bir kaseye alin ve cirpin. Tereyagi ve peyniri ilave edin, guzelce karistirin.
Yufkayi  ortadan ikiye kesin ve ust uste koyun. Enine dogru yaklasik 4 parmak genisliginde seritler kesin. Her parcanin genis kismina peynirli icten yaklasik 1 tatli kasigi kadar koyun ve ucgen seklinde saga sola dogru katlayarak muska seklinde katlayin. Son kismini suya batirin ve borege yapistirin. Butun parcalari bu sekilde katlayin.
Kizgin yagda her iki taraflari kizarana kadar kizartin.
AFIYET OLSUN

Friday, August 5, 2011

Water Borek (Su Boregi)

5 eggs
2 Tbsp yogurt
1 Tbsp salt to taste
4 Tbsp water
Flour

For boiling:
1 Tbsp salt to taste
¼ cup olive oil
1 pot cold water
1 pot boiling water

For filling and top:
½ lb ricotta/ feta cheese
1 egg
150 gr butter, melted
1 Tbsp yogurt
1 Tbsp olive oil

Mix all the dough ingredients, adding flour slowly. Knead until the dough becomes as soft as your ear lobes. Leave the dough for a rest for about 30 minutes. Then knead again and divide into 10 equal pieces. With the help of a rolling pin flatten each piece as thin as you can go.
Fill up the 2/3 of a big pot and add 1 Tbsp salt and ¼ cup olive oil. Bring to a boil. Meanwhile prepare a big pot of cold water. Place each piece of flattened dough into boiling water and boil for 10-15 seconds. Immediately place the boiled flattened dough inside the cold water pot. Rinse and squeeze gently in your hands. If the cold water gets warm change it with cold water regularly.
Grease a big Pyrex dish and place the cold flattened dough and spread it evenly over the Pyrex. Brush all over it with melted butter and place the other piece on top and do the same procedure for 4 pieces. After brushing the fourth piece, spread half of the cheese evenly and continue doing the previous procedure until the seventh piece. Brush the seventh piece with butter and spread the remaining cheese all over. Place the remaining 3 dough pieces and brush them with butter as well.
Mix the egg, yogurt and olive oil. Spread this mixture all over the top of the water borek. Preheat the oven to 400 F (200 C) and bake for until the top gets light brown (for about 30-40 minutes). When it’s baked take it out and let it cool for a few hours.
Serve it either warm or cool.
ENJOY
TURKCE
5 yumurta
2 yemek kasigi yogurt
1yemek kasigi tuz
4 yemek kasigi su
Aldigi kadar un

Kaynatmak icin:
1 yemek kasigi tuz
¼ su bardagi zeytinyagi
1 tencere soguk su
1 tencere kaynar su

Uzeri ve ici icin:
250 gr lor/beyaz peynir
1 yumurta
1 yemek kasigi yogurt
1 yemek kasigi zeytinyagi

Hamur malzemelerini genis bir kaba alin ve unu azar azar ekleyerek kulak memesi yumusakliginda bir hamur elde edin. Yaklasik 30 dakika dinlendirin. Sonra tekrar yogurun ve hamuru 10 esit parcaya ayirin. Her parcayi tek tek oklava ile olabildigince ince yufkalar seklinde acin.
Genis bir tencereye 3’te ikisi kadar su koyun. Tuz ve zeytinyagi ilave edin ve kaynatin. Her yufkayi kaynayan suya daldirin ve yaklasik 10-15 saniye haslayin. Bu sirada genis bir baska tencereye soguk su doldurun. Hasladiginiz yufkalari bekletmeden soguk suya daldirin, durulayin ve suyunu elinizle suzun. Soguk su iliklasir ve bulaniklasirsa yenisi ile degistirin.
Genis bir tepsiyi yaglayin ve yufkalari tek tek yerlestirerek uzerlerine erimis tereyagi surun.Toplam dort tane yufka koyduktan sonra peynirin yarisini uzerine yayin. Uerine 3 tane daha yufkya koyarak her katina tereyagi surun. Geri kalan peyniri uzerine yayin. Diger yufkalari da ayni sekilde uzerlerine yerlestirin.
Uzerine yumurta, yogurt ve zeytinyagi karisiminidokun ve esit sekilde yayin.
Onceden isitilmis 180 C (350 F) firinda uzeri kizarana dek pisirin (yaklasik 30-45 dakika). Pistikten sonra yaklasik 1-2 saat sogutun.
Ilik ya da soguk olarak servis yapin.
AFIYET OLSUN

Wednesday, December 23, 2009

Borek with Seltzer (Maden Suyu/Sodali Borek)

1 lb (454 gr) Phyllo Pastry / 3-4 yufka
3 L (13*9*2”) Pyrex casserole dish
1 egg
¼ tsp salt
½ cup milk
1/3 cup oil
1½ cup Seltzer (mineral water)
1 tsp sesame seeds (optional)
1 tsp nigella seeds (optional)

Filling for Borek with cheese :
100-150 gr crumbled feta cheese or Mexican crumbling cheese
½ cup parsley or dill chopped (optional)
2-3 tbsp yogurt (optional)

Take the ingredients in a bowl or plate and mix them.


In a bowl; place the egg, oil, Seltzer and milk. Mix them with a whisk. You will use this mixture between each layer of the pastry and for the top of the borek.After greasing the Pyrex dish, place two or three layers of pastry/1 yufka on the bottom and let it go out over the sides of the dish. Spread 3 tbsp of the mixture all over and place some of the filling you are using and spread it evenly. Take the other 2-3 sheets of pastry/1 yufka and wrinkle them up in order to fit to the dish (see the picture). Continue layering in the same way; first the liquid mixture and then the filling.When you place the last pastry sheets/yufka, fold the sides of the bottom sheet over the borek.
Cut the borek into desired size squares. Sprinkle with nigella and sesame seeds. Pour the remaining liquid mixture on top of the borek evenly.Preheat the oven to 350 F(180 C) and bake for about 30-45 minutes, until it turns lightly brown.
Serve warm.
ENJOY

Back to Main Page
**********************
TURKCE
1 paket (454 gr) Phyllo Pastry/ 3-4 adet yufka
3lt lik Pyrex (borcam) ya da herhangi bir tepsi
1 yumurta
½ cay kasigi tuz
½ su bardagi sut
½ su bardagi sivi yag
1½ su bardagi maden suyu
2 cay kasigi susam (istege bagli)
2 cay kasigi corek otu (istege bagli)

Peynirli Borek icin Ic Malzeme:
100 gr ufalanmis beyaz peynir/lor
½ su bardagi maydanoz/dereotu, dogranmis (istege bagli)
2-3 yemek kasigi yogurt (istege bagli)

Malzemeleri bir kaseye koyup karistirin.


Bir kasede sut, yumurta, maden suyu ve sivi yagini karistirin. Bu karisimi her 2-3 tane pastri arasina/her yufka arasinda ve boregin ustu icin kullanacaksiniz.Tepsiyi yagladiktan sonra, 2-3 tane pastriyi/1 yufkayi tepsinin dibine kenarlari tepsinin disarisina cikacak sekilde yayin. 3 yemek kasigi sut karisimindan yayin ve kullandiginiz icten bir miktar alip esit sekilde yayin. Diger 2-3 pastriyi/ 1 yufkayi burusturarak tepsinin boyutlarina gore yerlestirin ve yine sutlu karisim ve icten koyarak elinizdeki pastri/yufka bitene dek bu islemi tekrarlayin (resime bakiniz).Son pastri/yufkayi koyunca en alttaki yufkayi tepsinin icine dogru kivirip boregin uzerini ortun.
Boregi istediginiz buyuklukte kare parcalara dilimleyin ve geriye kalan sut karisimini esit sekilde boregin uzerine dokun. Susam ile corek otu serpin. Onceden isitilmis 180 C (350 F) firinda, uzeri hafifce kizarana dek, yaklasik 30-45 dakika pisirin.
Sicak servis yapin.
AFIYET OLSUN

Sunday, November 29, 2009

Gul Borek (Rose Borek)

1 lb (454 gr) Phyllo Pastry / 4-5 yufka
3 L (13*9*2”) Pyrex casserole dish
2 eggs
2/3 cup milk
1/3 or ½ cup oil
Salt to taste
1 tsp sesame seeds
1 tsp nigella seeds (optional)

Click for the filling ingredients you can use.

In a bowl, place the eggs, oil and milk. Mix them with a whisk. Take 1 cup of this mixture and set aside to use later for the top.
If using Turkish yufka, place all the yufka sheets on top of each other. Cut them in four by obtaining equal triangle like pieces. Then, put 2 tbsp of milk mixture on every piece and spread with the back of spoon or use a brush to spread all over. Place 2 tbsp of the filling on the wide edge and spread evenly through the edge. Flap the wide edge inside and roll it up till the end (make sure not to roll too tight). Then, again roll this long piece forming a spiral shape (see the picture). Repeat the same procedure for each of the yufka piece.

If using Phyllo Pastry, use two piece of pastry sheets at the same time to form a rose borek (two sheets aproximately have the same thickness as one yufka sheet). Place the filling on the wide edge of the rectangle sheet and then roll it up till the other end. Give the spiral shape and use the same procedure as you’ve used for the yufka.
Place the rose shape boreks side by side in a greased Pyrex dish (do not leave any room in between). Pour the remaining liquid mixture on top of the borek evenly and sprinkle with nigella and sesame seeds.Preheat the oven to 350 F(180 C) and bake for about 30-45 minutes, until it turns golden brown. Serve warm.
ENJOY

Back to Main Page
TURKCE
1 tane (454 gr) Phillo Pastry/ 4-5 adet yufka
3lt lik Pyrex (borcam) ya da herhangi bir tepsi
2 yumurta
2/3 su bardagi sut
1/3 ya da ½ su bardagi sivi yag
Tuz
2 cay kasigi susam
2 cay kasigi corek otu (istege bagli)

Bir kasede sut, yumurta ve sivi yagini karistirin. Karisimdan bir su bardagi alin ve daha sonra uzerine kullanmak icin ayirin.
Eger yufka kullaniyorsaniz butun yufkalari ust uste koyun ve esit bir sekilde ortadan dorde kesin. Her parcaya yaklasik 2 yemek kasigi sutlu karisimi yayarak firca ya da kasigin arkasi ile surun. Sonra, her parcanin genis kismina kullandiginiz ic malzemeden 2 yemek kasigi kadar malzemeyi esit sekilde dagitin. Genis kismi ice dogru kivirin ve uc kismina kadar cok siki olmayacak sekilde dolayin. Elde ettiginiz uzun parcayi bir ucundan tutarak sarmal seklinde etrafinda dolayin (resime bakiniz). Her yufka parcasi icin ayni islemi uygulayin.
Eger fillo pastri kullaniyorsaniz; iki kat pastriyi ayni anda kullanin (pastriler ince oldugu icin iki kat pastry yufka kalinligina denk gelir). Dikdortgen seklindeki parcanin genis kismina ic malzemeyi ayni sekilde dagitip, rulo seklinde sararak gul seklini verin. Yufka icin yapilan ayni islemi uygulayin.
Yaglanmis firin tepsisine gul borekleri yanyana araliksiz sekilde dizin. Geriye kalan sutlu karisimi esit sekilde boregin uzerine dokun ve susam ile corek otu serpin.Onceden isitilmis 180 C (350 F) firinda uzeri kizarana dek, yaklasik 30-45 dakika pisirin. Sicak servis yapin.
AFIYET OLSUN

Monday, October 5, 2009

Kirma Borek (Shirred Borek)

5-6 Turkish Phyllo Dough (yufka)
250-300 gr feta/Mexican crumbling cheese, crumbled
1 cup yogurt
1-2 eggs
2/3-1/2 cup canola/olive oil

Open and spread a yufka over the counter. Cut it in half and apply some feta/crumbling cheese all over evenly. Then shirr each yufka piece from two interactively ends and bring into the middle. Cut it into 4 inch pieces and transfer them into a greased oven tray side by side (see the picture). Do the same procedure for the other yufkas.
In a bowl, beat the eggs, yogurt and canola/olive oil. Pour this mixture evenly all over the borek. Bake in the preheated 350F (180 C) oven, till the surface turns light brown (for about 40-50 minutes.)
Serve Kirma Borek warm at breakfast, brunch, lunch and etc.
ENJOY
TURKCE
5-6 yufka
250-300 gr beyaz peynir/lor, kiriklanmis
1 su bardagi yogurt
1-2 yumurta
2/3-1/2 su bardagi kanola/zeytinyagi

Yufkayi butun olarak tezgaha yayin ve ortadan ikiye kesin. Kiriklanmis peynirden bir miktar alin ve yufkalarin her yerine esit olarak serpin. Sonra yanlardan ortada birlesecek sekilde buzun. Enlemesine yaklasik 10 cm’lik parcalar halinde kesin ve yaglanmis tepsiye yanyana dizin (resime bakiniz). Ayni islemi diger yufkalar icinde uygulayin. Bir kapta yumurta, yogurt ve kanola/zeytinyagini cirpin. Bu karisimi boregin her yerine yetecek sekilde esit olarak gezdirin. 180 C (350F)’lik firinda uzeri kizarana dek pisirin (yaklasik 40-50 dakika).
Afiyet Olsun

Ana Sayfaya Don

Tuesday, August 25, 2009

Pan Cooked Borek (Tava Boregi)

1 yufka (Turkish Phyllo Dough)
¼ cup+1 tbsp canola oil
½ cup milk
1-2 egg
1/3 cup feta cheese/Mexican crumbling cheese, crumbled
¼ cup parsley/dill, finely chopped (optional)

Grease a 6-8 inch diameter pan with 1 tbsp oil. Place yufka (Turkish Phyllo Dough) inside the pan leaving the 4-5 inches of the edges outside (see the picture). In a bowl, mix milk, egg and ¼ cup canola oil. Apply crumbled cheese and parsley/dill (optional) over the yufka evenly. Then, pour the liquid mixture and fold the edges inside to close up (see the picture).
Turn the heat to medium and cook the borek till it gets golden brown. Then, cook the other side as well. Once both sides are cooked take the Pan Cooked Borek to a serving plate and cut it into slices like pizza. Serve warm.
Pan Cooked Borek is a very delicious alternative for breakfasts and brunches.
ENJOY

Back to Main Page TURKCE
1 yufka
¼ su bardagi+1 yemek kasigi sivi yag
½ su bardagi sut
1-2 yumurta
1/3 su bardagi beyaz peynir, ufalanmis
¼ su bardagi maydanoz/dere otu, ince dogranmis (istege bagli)

Genisce bir tavanin dibini 1 yemek kasigi yag ile yaglayin. Icine yufkayi disariya kenarlardan bir karis tasacak sekilde yerlestirin (resime bakiniz). Bir kasede sut, yumurta ve yagi karistirin. Tavadaki yufkanin uzerine; peynir ve maydanoz/dere otu (istege bagli)nu esit olarak dagitin. Sonra, sutlu karisimi dokun ve disarda kalan yufkanin kenarlarini tavanin icine dogru kapatin (resime bakiniz).
Tavayi ocaga yerlestirin ve orta ateste kizarana dek pisirin. Sonra spatula yardimi ile ters cevirin ve diger tarafini da kizartin. Her iki tarafi da kizardiktan sonra servis tabagina alin ve pizza dilimi seklinde dilimleyin.
Tava Boregi kahvalti ve cay saatleri icin cok guzel bir alternatiftir.
AFIYET OLSUN


Ana Sayfaya Don

Tuesday, April 14, 2009

Puff Borek (Milfoy Puf Borek)

½ lb puff pastry sheets
2/3 cup feta/crumbling cheese, crumbled
1 tbsp fresh dill/parsley, finely chopped (optional)
2 tbsp yogurt for top
Nigella seeds

Thaw the puff pastry sheets according to the instructions on the package. Then cut it into 3-4 cm pieces according to shape of the borek (see the picture). I’ve made both square and triangle shapes (see the picture). Then place 1 tsp of filling in one side. You can mix cheese and dill/parsley or just use cheese. Then fold the other side over filling and stick the ends by pressing gently with your finger tips (see the picture).
Then place the puff boreks over a greased tray. Preheat the oven 400 F (200 C). Whisk 2 tbsp of yogurt and brush the surface of the boreks. Sprinkle nigella seeds and bake till they get fluffy and golden brown (about 20 minutes).
ENJOY
***************************
TURKCE
250 gr milfoy hamuru
2/3 su bardagi beyaz peynir/lor, ufalanmis
1 yemek kasigi dereotu/maydanoz, ince dogranmis (istege bagli)
2 yemek kasigi yogurt
Corek otu

Donmus milfoy hamurunu paketin uzerindeki talimatlara gore cozundurun. Sonra yapacaginiz borek sekline gore yaklasik 3-4 cm genisliginde parcalara kesin (resime bakiniz). Ben hem kare hemde ucgen seklinde yaptim (resime bakiniz). Bir tarafina ic malzemeden bir tatli kasigi kadar koyun. Maydanoz/dereotu kullaniyorsaniz bunlari peynri ile karistirin. Kullanmiyorsaniz sadece peyniri koyun. Hamurun karsi kenarini ic malzemenin uzerine dogru kapatin ve parmak uclarinizla hafifce bastirarak kenarlarini yapistirin (resime bakiniz).
Firini 200 C (400 F)’ye isitin. Yaglanmis firin tepsisine borekleri dizin ve uzerlerine cirptiginiz yogurdu surun. Uzerlerine corek otu serpin. Borekler kabarip uzerleri kizarana dek yaklasik 20 dakika pisirin.
AFIYET OLSUN