BOREKA RECIPE RECIPES

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SPINACH AND CHEESE BOREKAS - JAMIE GELLER



Spinach and Cheese Borekas - Jamie Geller image

Combine spinach, egg, ricotta, mozzarella, garlic, and nutmeg in a bowl and mix well. Season with salt and pepper to taste and set aside. Preheat the oven to

Provided by My Jewish Learning

Total Time 40 minutes

Prep Time 40 minutes

Yield 3 doz Servings

Number Of Ingredients 11

1 10-oz package frozen spinach, thawed, squeezed of excess water
1 egg, lightly beaten
1 cup ricotta cheese
1 cup grated mozzarella cheese
1 clove garlic, minced
1/8 teaspoon ground nutmeg
Salt and freshly ground black pepper
1 16-ounce package of phyllo dough, thawed
1/2 cup (1 stick) unsalted butter, melted
1 large egg, beaten
Toasted sesame seeds for sprinkling

Steps:

  • Combine spinach, egg, ricotta, mozzarella, garlic, and nutmeg in a bowl and mix well. Season with salt and pepper to taste and set aside. Preheat the oven to 350 degrees and lightly grease the bottom of a baking sheet with butter or cooking spray. Place the thawed phyllo dough on a flat surface and cover it with a lightly damp dishtowel to keep it from drying out when not in use. Remove one sheet of dough and place it on a flat surface. Cut it lengthwise into 4 and a 1/2-inch wide strips (you'll end up with 2 or 3 strips per sheet of dough). Working quickly, brush the dough strips with melted butter. Fold one side of the strip over lengthwise to meet the other (like closing a book) and brush again with more butter. Spoon 1 teaspoon of filling at the bottom end of each buttered strip. Fold the bottom right corner of the strip upwards, towards the left edge to make a triangle. Then fold the triangle over to the opposite side. Continue folding upwards in this manner until you are left with a fat triangle with the filling tucked safely inside. Brush the outside of the triangle with a little more butter and place on the baking sheet. Repeat with additional pieces of phyllo until all of the filling is used up. Just before baking, brush the filled borekas with the beaten egg and sprinkle with sesame seeds. Bake until golden brown, about 20 minutes. Recipe by Leah Koenig.

BOREK (TURKISH MEAT ROLLS) RECIPE - FOOD.COM



Borek (Turkish Meat Rolls) Recipe - Food.com image

These are a delicious, turkish version of the spring rolls. Great as main dish served with salad. I got this recipe from someone who brought time to a potluck. I submitted the original recipe, the stuff in brackets is what I had on had when I made them. It’s hard to find sheeps cheese around here unless you go to a specialty food store.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 24 pcs, 4 serving(s)

Number Of Ingredients 10

3/4 lb ground lamb (I used beef and pork mix)
3/4 lb sheep's milk cheese (I used feta crumbled)
1 garlic clove, minced
1/4 cup parsley, chopped
1 teaspoon thyme
pepper
8 sheets phyllo dough
1 egg
2 tablespoons water
1/4 cup olive oil (for frying)

Steps:

  • Brown meat in pan at medium-hi heat.
  • Drain and transfer browned meat to a medium bowl to cool.
  • When the meat has cooled crumble cheese and add to the meat.
  • Add the parsley, garlic thyme and pepper and mix well.
  • Let this sit for 30 minutes.
  • In a small bowl beat the egg with water to make an egg wash.
  • Working quickly now, so the phyllo does not dry out.
  • Take 1 sheet phyllo dough brush or spray with olive oil, place another sheet on top and brush or spray again.
  • Cut the two sheets into six rectangles.
  • Take a good tablespoon of meat mix and place it about an 1 ½” to 2 inches up from one of the corners of the rectangle.
  • Lift the corner of the pastry and fold over the meat mixture, then lift and fold the corner on the right and then left to make and envelope about 3- 4 inches wide, then roll up to top.
  • Repeat for the next five pieces.
  • Brush with egg wash.
  • Heat some of the olive oil in a heavy pan a fry the meat rolls, turning to brown on all sides, lightly flatten them with spatula while frying.
  • Repeat the dough and rolling with the rest of the dough sheets.
  • These are also very nice cold.
  • I sometimes use a Tzatziki sauce for dip or mint sauce if using lamb.

Nutrition Facts : Calories 493.7, FatContent 37, SaturatedFatContent 11.5, CholesterolContent 115, SodiumContent 253.9, CarbohydrateContent 20.6, FiberContent 0.9, SugarContent 0.2, ProteinContent 18.5

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