Binnur's Turkish Cookbook

TurkishCookbook.com - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, October 17, 2011

Shredded Borek

(Paçavra Böreği)

Shredded Borek
3 Turkish Yufka- I didn't get the same result with Phyllo Pastry, but you can try:)

Filling:
300 gr. lean ground beef
1 tbsp butter
1 medium sized onion, sliced
Salt
Pepper

Sauce:
2 eggs, lightly beaten
1 cup milk
1/4 cup sunflower oil

Cake mold with a hole in the center, oiled

To cook the filling: Saute the onion with butter for about 2-3 minutes at medium heat in small pan. Add the ground beef, salt and pepper, continue to cook on medium-low heat until all the water evaporates while stirring.

Mix the sauce ingredients in a small bowl.

Place the first Turkish Yufka on the cake mold, leave the yufka hanging over the rim of the mold. Spoon some sauce all over it.

Roll the second yufka, then cut in to 1 cm wide strips. Place them on top of the first yufka. Pour some sauce with a spoon on top of it. Then spread the cooked filling over this layer .

Roll the third yufka, then cut in to 1 cm wide strips, too. Place them on top of the filling and pour some sauce again on top. Then fold over the sides of the bottom layer (first yufka). Pour the rest of the sauce on top. Leave in the fridge for about an hour.

Preheat the oven 375 F (190 C). Bake the Shredded Borek until the top takes a golden colour. Let it cool down first. Then take it out from the cake mold. Slice it up and serve:)

Labels:


3 Comments:

At 11:48 AM, Anonymous Anonymous said...

Binnur!Thanks to your blog Turkish cuisine never fails to surprise me!this borek looks wondrously, very innovative and interesting.currently I cant make this dish because I cant get turkish yufka and even filo anywhere,but if I find, I want to try preparing this artistic food:)take care, ann

 
At 7:26 AM, Blogger fotoala said...

I love all kind of börek and this one looks delicious too! :) Thank you Binnur! :)

 
At 9:59 AM, Anonymous Anonymous said...

this is a lovely one! many thanks.

 

Post a Comment

<< Home