Thursday, October 7, 2010

Potato Börek

Oh borek!  Yum!  In Turkey börek can take on many shape, forms and fillings.  I love börek because it keeps well in the fridge, freezes well and reheats well.  I often make it for Bulent’s breakfast since he likes a hearty breakfast and he can take it out the of fridge and microwave it.   This is made from yufka but you could use savory phyllo dough. 

Pan ‘O Börek


Just one piece



Potato Börek


3-5  Large potatoes, boiled and smashed or broken up
2 onion, diced and sautéed
2 tbsp olive oil
½ tsp salt
1/2 tsp black pepper
1/2 – 1 tsp of red pepper depending on how spicy you want it.

Moist Mix

2 eggs
2/3 cup milk
1/3 cup oil

Boil the potatoes then mash them or mush them into smaller pieces.  I like to have them be more chopped than mashed because then you bite into pieces of potato, which has more contrast.  In a saucepan sauté onion in oil, then add to the potatoes.  Then add the spices and mix in.   In a bowl, place the eggs, oil and milk whisk them.  Reserve 1 cup for later.
If you are using Turkish yufka (about 1 kilo) stack them on top of each other an cut them into four equal (triangular) pieces.  If you are using phyllo dough do the same thing.  You will need two sheets of thickness to make the borek.  Brush the moist mix all over the pieces of dough.  Place a small amount of the potato filling(2-3 tablespoons) on the wide side and spread evenly. Starting with the filled end roll up the dough.  The roll the cylindrical dough into a spiral shape. Repeat until you have used all the dough.  Put the spirals side by side in a greased pan.  Do not leave any room, they will not swell.  Using the reserved moist mix, pour the liquid on top and bake 35-45 minutes at 350 F.  Until they are golden brown.  Serve warm.  These freeze very well, defrost them, put them in the oven to re-crisp and they are like new!

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