Borek Filled with Peppers and Ricotta Cheese
(Biberli-Lorlu Börek - Mediterranean and Southeast Anatolia Regions)
Sun flower oil to fry
1 small onion, sliced
1 sweet long green pepper or Cubanelle pepper, discard the seeds, cut in julienne
1 small sweet red pepper, discard the seeds, cut in julienne
4-5 tbsp extra virgin olive oil
1/2 cup ricotta cheese (Making Ricotta Cheese from Yogurt)
1/2 tsp oregano
First prepare the filling; soften the onion and peppers with olive oil for 2-3 minutes, do not overcook! Turn the heat off, add the ricotta cheese, oregano, salt and pepper, stir. Let it cool down.
Cut the dough into egg size pieces. Flat in 1 cm thick with the roller or by your hand. Then place 1 or 2 tablespoons of the filling inside (picture). Close it up.
Heat up the oil in a medium size pan. Fry the doughs on both sides until light golden brown. Afterwards, place on a paper towel to soak up any extra oil.
Serve as an appetizer or breakfast or as a supper treat with Turkish Tea or Ayran.