Binnur's Turkish Cookbook

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Wednesday, March 13, 2013

Kombe, Cheese and Spinach Börek

(Kömbe)

Kombe, Cheese and Spinach Borek
Dough:
1 package dry yeast, instant, 7 gr
1/4 cup water, warm
1 cup milk, warm
1/2 tsp salt
~3 cups flour, all purpose

Oil Sauce:
1/4 cup salted butter, melted
1/4 cup extra virgin olive oil

Filling:
1 bunch of spinach, washed, cut the roots off, drained, chopped
1/4 cup red or white onion, sliced
1 tbs red pepper paste (sweet or hot)
4-5 tbsp extra virgin olive oil
Salt
Pepper
1/3 cup ricotta or feta cheese

Glaze:
1 egg yolk + 1 tbsp water (egg wash)
Nigella seeds
Sesame seeds

Oiled ovenproof dish.

To prepare the filling; Rub the onion slices with red pepper paste using your hand in a large pot. Gradually add the spinach and continue to crush them until they are softened.

To prepare the dough; mix the yeast with water and milk in a large plastic bowl. Stir well until the yeast dissolves. Then add flour and salt gradually, knead. The dough shouldn't be sticky but should be soft. Cut the dough in 3 equal pieces with a knife. Roll out each piece with a roller. Over the first sheet of dough spread half the butter and oil mixture with spoon. Cover it with the second sheet. Spread the spinach and cheese mixture (picture). Place the third sheet over the filling and spoon out the remaining oil-butter mixture (picture). First fold the opposite sides (picture). Then fold the third and the fourth sides (picture).

Turn the dough upside down and place into the ovenproof dish. Glaze with egg yolk and water mixture. With a sharp knife cut slightly on the surface into portions (picture). Sprinkle some Nigella and sesame seeds and let it rise for 30 minutes.

Preheat the oven to 375 F (190 C). Place the dish on the middle rack. Bake until the top is a light golden colour. Serve it with tea as an afternoon snack or as breakfast.

*Kömbe, a different kind of Cheese and Spinach Börek:)

*Ottoman Kitchen.

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9 Comments:

At 3:26 PM, Blogger Claudia Turgut said...

Hi Binnur!
This is interesting, I never heard of kömbe before! Thanks for explaining.

 
At 4:00 PM, Blogger Binnur said...

Hi Claudia,
There are many types of börek (pastry) recipes in Turkish/Ottoman cuisine...so it is one of them:)

 
At 2:40 AM, Blogger Amanda Omar said...

Should not we wait after making the dough for an hour so the yeast can work.

 
At 1:11 PM, Blogger Amanda Omar said...

Thanks Binnur
I asked because i am used to leave the dough for 2 hours after mixing to raise. Then devide it and let rest for 30 min before using

 
At 1:14 PM, Blogger Binnur said...

Hi Amanda,
It's instant yeast:) If you wait it would be difficult to roll it out:)

 
At 3:45 PM, Anonymous Anonymous said...

Thank you very much for the recipe I waited for:)

 
At 6:10 AM, Anonymous Anonymous said...

This is one very good recipe. I made it last night and wow.
Thank you!

 
At 7:06 AM, Anonymous Anonymous said...

This sounds and looks delicious :) - But how much is a bunch of spinach? "Bunch" could parson vsaturalbe interpreted in an extremely elastic way, meaning anything from 5 leaves to something like a pound...also depending on which country you live in :)

 
At 8:15 AM, Blogger Binnur said...

Hi,
About 500 g/gr in 1 bunch of spinach in this recipe:)

 

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