Turkish Borek is one of the most famous Turkish dishes. Turkish cuisine is characterized by its variety and delicious dishes and its distinctive flavors. Turkish cuisine is characterized by pastries specially, the most famous of which is the Turkish Borek paste, which is similar in its style to the gelash and is stuffed with cheese, spinach, meat, chopped chicken or vegetables. The simple and simple pastry is one of the most delicious items on your trip. It is characterized by its very simple preparation, it does not take long to prepare, it can be served as a main or side dish beside lunch, and it is one of the special recipes in the meals and occasions.
In this article we will create a very easy method of different flash, they are in the shape of a spiral as you come in Turkey, they prepare the flash in this way but with a slightly different dough.
Turkish Borek quantities:
Half a kilo of minced meat.
One has a finely chopped onion.
Half hung cinnamon.
Spices for meat.
Great hanging salt.
500 g of melted butter.
To water the face of the Borek :
Cup only quarter milk.
an egg .
Black pepper + paprika.
Suspended with liquid butter.
Sesame for decoration.
Turkish Borek Method:
Place the chopped meat in a bowl with oil or butter on the fire and add the finely chopped onion.
Note : Preferably low-fat minced meat to ensure a light recipe on the stomach.
Turn the onions with the meat on the fire until the two are mixed together and the flesh begins to change to the brown color of the beginning of maturity.
Add the cinnamon, spices, paprika and salt and stir them again to mix the spices with the meat.
Turn over a little and then cover the pot and leave it on fire until the meat is cooked in 15 to 20 minutes.
We can add a little water when needed and increase it gradually.
After meat is cooked, leave it aside until it is completely cooled so as not to cut the gel.
We paint one sheet of gelash with the melted butter until it is completely covered with butter as shown in the picture.
Put the minced meat on the tip of the glacier paper and then roll the roll in a cylindrical shape with the length of the paper.
After finishing, we wrap it in a round shape so that the sides apply to each other as in the pictures.
Repeat the previous steps a number of times according to the size of the Chinese until the wrapping of the leaves on all the Chinese.
We use a circular tray and then put the rolls in a spiral shape as shown in the pictures, preferably with butter.
After finishing the gel, make a quarter cup of milk with egg, black pepper, paprika and 2 tablespoons of butter.
Note : You can dispense with two suspended butter, not necessarily.
The milk should cover all the glash tray to ensure the success of the recipe and the taste, so we sprinkle the sesame on the face or the grain of the pond as desired.
Place the tray in a medium temperature oven for 15 to 20 minutes until the face turns red and the golden color takes off.
Cut the gel and feet.
It offers hot, warm and wellness.
Notes to ensure recipe success:
Glash paste must be a dough and not frozen to facilitate the roll process.
On the withdrawal of a paper from the glash for use, covering the rest with a wet towel so as not to be exposed to air.
Do not leave in the oven for a long time to ensure the flexibility of the flash.
It is served as a side dish next to lunch or side dish as a light dinner.
The filling can be changed as desired.