Showing posts with label pastries. Show all posts
Showing posts with label pastries. Show all posts

Monday, August 24, 2020

Sesame Sticks (Susamli Cubuk)

½ cup canola oil 
125 gr butter/margarine, softened 
1 Tbsp vinegar 
½ cup water 
1 egg white (yolk is for the glaze) 
1 tsp baking powder
½ tsp sugar 
½ tsp salt to taste 
3 ½ -4 cups flour 
½ cup sesame and nigella seeds 
 
Mix the dough ingredients in a big bowl. Then, knead the dough until becomes soft and consistent. Cover the dough and let it rest for about 10-15 minutes. Grab walnut size pieces and shape them into long sticks thick as pencil. Cut the sticks in 4-5 inch long. Brush each stick with the egg yolk you set aside before. Place sesame and nigella seeds (or only sesame) over a flat plate and dip one side of the sticks into it for covering with sesame and nigella (or only sesame) seeds. Take the sticks over a greased oven tray. Preheat the oven to 350 F (180 C) and bake them for about 30-35 minutes or until they get light brown. 
ENJOY 
 
½ su bardagi kanola yagi 
125 gr tereyag/margarin, oda sicakliginda yumusak 
1 yemek kasigi sirke 
½ su bardagi su 
1 yumurta aki (sarisi uzerine) 
1 tatli kasigi kabartma tozu 
1 cay kasigi seker 
1 cay kasigi tuz 
3 ½ -4 su bardagi un 
½ su bardagi susam ve corek otu (uzeri icin)

Hamur malzemelerini bir kapta karistirin ve elinizle yogurarak yumusak bir hamur elde edin. Hamurun uzerini orterek yaklasik 10-15 dakika dinlendirin. Hamurdan ceviz buyuklugunde parcalar koparin ve duz bir zemin uzerinde hamura kalem kalinliginda uzun cubuk seklini verin. Buz cubuklari 10-12 cm uzunlugu olacak sekilde kesin. Her cubugun uzerine onceden ayirmis oldugunuz yumurta sarisindan surun. Duz bir tabaga, susam ve corek otu karisimini (ya da sadece susam) dokun. Yumurta sarisi surdugunuz cubuklarin bir tarafini susamin ya da susam-corek otu karisiminin icine batirin. Cubuklari yaglamis oldugunuz firin tepsisine dizin. Onceden isitilmis 180 C (350 F) firinda cubuklarin uzeri kizarana dek yaklasik 30-35 dakika pisirin. 

AFIYET OLSUN

Ana Sayfaya Don

Thursday, June 4, 2020

Soft Potato Pogaca (Patatesli Yumusacik Pogaca)

2 medium potatoes, boiled and peeled
2 eggs
150 g butter at room temperature
2 ½ cups flour
1 tsp baking powder
1 tsp salt to taste
1 egg yolk for egg wash
Sesame seeds or nigella seeds for top
For filling:
1 cup ricotta cheese
OR
1 cup feta cheese, crumbled
OR
1 cup black olives, sliced
Grate boiled and cooled potatoes. Then, combine all the dough ingredients in a big mixing bowl. Knead the dough and make it soft and elastic. Then, grab walnut size or bigger dough pieces and flatten them using your palms. Place 1 tsp of filling type you’ve chosen and close the edges in the middle making a closed ball. Then, invert the smooth part facing up and place over a greased oven tray. Brush each of them with egg wash and sprinkle with either sesame or nigella seeds or both. Bake at 400F (200C) preheated oven for about 20-25 minutes or until the tops turn golden brown. Serve hot/warm.
ENJOY
TURKCE
2 orta boy patates, haslanmis ve soyulmus
2 yumurta
150 gram tereyag, oda sicakliginda
2 ½ su bardagi un
1 tatli kasigi kabartma tozu
1 tatli kasigi tuz
Uzeri icin bir yumurta sarisi
Uzeri icin susam ya da corek otu
Ic malzeme:
1 su bardagi lor peynir
YA DA
1 su bardagi beyaz peynir, ufalanmis
YA DA
1 su bardagi siyah zeytin, ince dilimlenmis
Sogumus olan haslanmis patatesleri rendeleyin. Butun hamur malzemelerini derin bir kapta karistirin. Kulak memesi yumusakliginda esnek ve yumusak bir hamur yogurun. Daha sonra, cevizden biraz daha irice hamur parcalari alin ve elinizle acarak ortasina arzu ettiginiz ic malzemeden 1 tatli kasigi koyun. Hamurun kenarlarindan ortaya dogru toplayin ve torba agzi gibi sikica kapatip yapistirarak yuvarlak pogacalar yapin. Ters cevirip duzgun taraflari uste gelecek sekilde yaglanmis firin tepsisine aralikli olarak dizin. Cirpilmis yumurta sarisini firca ile butun pogacalarin uzerine surun. Son olarak, susam ya da corek otu serpin. Onceden isitilmis 200C (400F) firinda yaklasik 20-25 dakika veya uzerleri kizarana dek pisirin. Sicak servis yapin.
AFIYET OLSUN

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
 

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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

Monday, December 10, 2012

Pumpkin Filled Pastry (Kabakli Borek)

3 Turkish pastry leaves (yufka)
1 ½ cups sugar
300-350 grams pumpkin, shredded
½ cup walnuts, crushed (optional)
¼ cups milk
2-3 Tbsp canola oil
1 tsp cinnamon (optional)
 
Grease a wide oven tray and place a pastry leave covering the bottom with no overlapping. Try to make the pastry as flat as possible. If using cinnamon, mix sugar with cinnamon. Spread about half of the shredded pumpkin over the pastry and do the same with sugar. If desired add crushed walnuts for more flavor. Then, cover it with another pastry leaf making a flat layer. Continue with pumpkin, sugar and walnuts. If your tray is not large enough to accommodate all the pastry leaf, you may always tear the pastry leaf to fit the tray and use the torn parts for making another layer. Finally, cover the top with the last pastry leaf (yufka). Mix milk and canola oil and spread it all over the top evenly. Sprinkle with some sugar for a crispy top.
Bake the Pumpkin Borek in the preheated 400 F (200 C) oven for about 30-40 minutes or until the top gets light brown. Slice it into squares and serve either hot or cold.
ENJOY
************************
TURKCE
3 yufka
1 ½ su bardagi toz seker
300-350 gr balkabagi, rendelenmis
½ su bardagi ufalanmis ceviz (istege bagli)
½ cay bardagi sut
2-3 yemek kasigi kanola yagi
1 tatli kasigi tarcin (istege bagli)
 
Genis bir tepsinin dibini yaglayin ve ilk yufkayi buzusturmeden tam olarak yayarak yerlestirin. Uzerine kabak rendesinden bir miktar alin ve esit olarak serpistirin. Tarcin kullaniyorsaniz seker ile tarcini karistirin. Sekerden yarim su bardagi kadar kabaklarin uzerine serpistirin. Arzuya gore biraz ceviz de ilave edebilirsiniz. Uzerine diger yufkayi yine buzusturmeden iyice yayarak kapatin. Eger tepsi yeterince buyuk degilse, yufkalari yirtip yeni bir tabaka olusturarak da kullanabilirsiniz. Yine kabak rendesi, seker ve ceviz (istege bagli) koyarak son yufkaya kadar isleme devam edin. Son yufkayi da yine iyice yayarak uzerine kapatin. Sut ve kanola yagini karistirin ve boregin uzerine esit olarak gezdirin. Son olarak uzerine bir miktar toz seker serpistirin.
Onceden isitilmis 200 C (400 F) firinda yaklasik 30-40 dakika ya da boregin uzeri kizarana kadar pisirin. Dilimleyin ve ister sicak isterseniz de soguk servis yapin.
AFIYET OLSUN
 

Tuesday, August 7, 2012

Banitsa (Bulgarian Cheese Pie)

Banitsa (banica and banitza) is a traditional Bulgarian pastry. Traditionally, some lucky charms are put into the pastry on some of the national holidays or other occasions including; Christmas Eve, the first day of Christmas, New Year's Eve, etc.

1 package phyllo (filo) dough (1 lb)
3 eggs

1 lb Bulgarian(sirene) cheese/ feta cheese
5-6 Tbsp butter
1 cup of milk or yogurt

Beat the eggs in a bowl and combine the crumbled cheese, yogurt/milk and eggs together. Cheese should be lumpy so don't over mix. Melt the butter in a cup. Butter the bottom of a Pyrex or oven tray. Lay one sheet of filo dough and spread some melted butter with a brush all over. Then continue layering and spreading butter until 5-6 sheets one after another. Spread some of the cheese mixture on top, and distribute evenly. Then repeat layering and spreading butter in between for another 3-4 sheets. Pour some cheese mixture and repeat layering until all mixture is used. Lay the last 3-4 sheets on the top with no butter in between. Spread the rest of the butter on top. Cut in portion sized pie slices or squares and bake in the preheated 400 F (200 C) oven until golden (for about 30 minutes).
ENJOY

Banitsa is served for breakfast, brunch or any time with plain yogurt, ayran or boza. I would recommend Turkish tea with Banitsa. Served hot or cold, it is always tasty.
*****************************
TURKCE
Banitsa (banica and banitza) geleneksel bir Bulgaristan hamur isidir. Banitsa yapilirken geleneksel olarak icine bazi kismetler koyulur ve Noel ve Yeni yil gibi ozel gunlerde ya da  bayramlarda servis edilir.

1 paket filo dough (hazir yufka)
3 yumurta
½ kg Bulgaristan peyniri (sirene)/ feta peyniri
5-6 yemek kasigi tereyagi
1 su bardagi yogurt ya da sut

Yumurtalari bir kasede cirpin ve uzerine yogurt/sut ve ufalanmis peyniri ilave edin. Peynir parcalarini cok dagitmadan nazikce karistirin.Tereyagini eritin ve bir kaseye alin. Borcam ya da firin tepsisinin dibini yaglayin. Bir parca yufkayi tepsiye yayin ve uzerini erimis tereyagi ile fircalayin. Sonra, ust uste 5-6 yufka olana dek yaglama islemine devam edin. Peynirli karisimin bir miktarini uzerine esit olarak dagitin. Tekrar tek tek yufkalari 3-4 tane olana dek tereyag ile yaglamaya devam edin. Yine peynirli karisimdan biraz koyun ve dagitin. Butun peynirli karisim bitene dek ayni islemi tekrarlayin. Son 3-4 parca yufkayi aralarina tereyegi surmeden en uste yerlestirin ve kalan tereyagini uzerine guzelce surun. Arzuya gore kare veya ucgen dilimler kesin ve onceden isitilmis 200 C (400 F) firinda yaklasik 30 dakika ya da uzeri kizarana dek pisirin.
AFIYET OLSUN

Banitsa kahvalti, cay saati ve gunun her ani sade yogurt, ayran veya boza ile ikram edilir. Benim tavsiyem yaninda Turk cayidir. Her turlu cok lezzetli oldugu icin sicak ya da soguk servis edilebilir.

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

Tuesday, January 24, 2012

Ground Beef Roll (Kiymali Rulo)

½ cup luke warm water
1 tsp yeast
½ tsp sugar
½ cup milk
2-2 ½ cups flour
½ cup canola oil
1 Tbsp salt to taste
1 egg yolk for glazing
Sesame/nigella seeds for top

Filling:
3 Tbsp canola oil
1 onion, finely chopped
2 medium tomatoes, finely chopped
½ lb ground beef
½ cups walnuts, finely chopped
½ tsp black pepper
½ tsp cumin
½ tsp salt to taste

Place the lukewarm milk, sugar and the yeast into a bowl. Stir well to dissolve the sugar and the yeast. Let it rise for 10-15 minutes.Then, add the salt, egg white, oil and flour, knead for about 10 minutes. Place a plastic wrap over the dough (see the picture) and let it rest for 2 hours or till it rises up to double its shape (see the picture).
Meanwhile, prepare the filling. Take ground beef and canola oil over a skillet and cook until the beef changes in color. Stir in onions and sauté for about 3-4 minutes over medium heat. Add tomatoes and salt. Cook over medium heat until the juice is absorbed (3-4 minutes). Add the spices, give a stir and let it cool.
Place the dough on the counter and punch to release air. Then sprinkle some flour on the counter and divide the dough in 2-3 pieces. Then, try to flatten the each dough piece in a rectangular shape with a dough roller, in 1/10 inch thickness.
Brush the surface of dough with 2 Tbsp butter/oil. Add the crushed walnuts into the filling mixture. Spread the filling mixture over dough evenly. Then roll it up tightly and do the same with the remaining dough. Then, place them into the baking tray with baking paper. Leave it for 1-2 hours to rise.
Preheat the oven to 375F (185C). Whisk the egg yolk and brush the surface of the rolls. Sprinkle with sesame/nigella seeds on top if desired. Bake for 25-30 minutes or until the tops get brownish. Take out of the oven and cover them with a clean cloth or towel in order to keep them soft. Serve warm.
ENJOY

P.S: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough.
**************************************
TURKCE
½ su bardagi ilik su
1 tatli kasigi kuru instant maya
½ tatli kasigi seker
½ su bardagi sut
1 yemek kasigi tuz
Uzeri icin 1 yumurta sarisi
Uzeri icin susam/corek otu

Ic malzeme:
3 yemek kasigi kanola yagi
1 sogan, kucuk dogranmis
2 orta boy domates, kucuk dogranmis
250 gr kiyma
½ su bardagi ceviz ici, ufalanmis
1 cay kasigi karabiber
1 cay kasigi kimyon
1 cay kasigi tuz

Ilik suyu ve mayayi bir kaseye alin, icine sekeri ilave edin ve sekerle maya cozunene kadar iyice karistirin.10-15 dakika kabarmasini bekleyin. Sonra, sut, sivi yag, tuz ve unu ilave ederek, 10 dakika kadar yogurun. Uzerine seffaf film ortun (resime bakiniz) ve sicak bir ortamda, hamur iki kati kadar kabarana dek, yaklasik 2 saat, bekleyin (resime bakiniz).
Bu sirada genisce bir tavada ic malzemeyi hazirlayin. Once kanola yaginda kiymayi renk degistirene kadar cevirin. Sogani ilave edin ve 3-4 dakika soteleyin. Domatesi ve tuzu ilave edin. Suyunu cekene kadar orta ateste 3-4 dakika pisirin. Baharatlari ilave edin, karisitin ve sogumaya birakin.
Hamuru tezgain uzerine alin ve havasini indirmek icin uzerinden bastirin ve tezgahi unlayip hamuru iki ya da uc esit parcaya bolun. Her hamur parcasini yuvarlayip oklava ile ½ cm kalinliginda ve dikdortgen seklinde acin. Uzerini tereyagi ya da sivi yag ile yaglayin. Ic malzemeyin icine cevizleri karistirin. Hamurun uzerine ic malzemeyi esit olacak sekilde yayin. Sonra sikica rulo yapin ve ruloyu yaglanmis dikdortgen bir firin tepsisine yerlestirin. Diger hamurlari da ayni sekilde rulo yapin. Rulolari iki kati buyuyene kadar yaklasik 1-2 saat bekletin.
Firini onceden 190C (375F) ye isitin cirpilmis yumurta sarisini rulolarin uzerine firca ile surun. Susam ya da corek otu serpin ve 25-30 dakika uzerleri kizarana dek pisirin.
Firindan cikarinca, tepsinin uzerini temiz bir mutfak bezi ya da havlu ile ortup hava almasini engelleyin. Boylece Kiymali Rulolariniz yumusacik olacaktir.
Sicak servis yapin.
AFIYET OLSUN

NOT: Hamuru yogurmak ya da dinlendirmek icin metal kap kullanmayin. Metal hamurun yapisina zarar verir.

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