Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, September 22, 2014

Mussel Borek

(Midye Börek)

Mussel Borek
Phyllo Pastry
Olive oil
One Egg, beaten

Crumbled feta cheese or Ricotta cheese
Parsley, chopped
Egg yolk

Fold the sheet of phyllo pastry in triangle (picture & picture). Brush some olive oil. Fold the sheet starting from the middle of the long side through to the tip (picture & picture). Place one side on top of the other one. Place 1 tsp filling on it (picture). Close the two sides, then fold over the top and roll to close it up (picture & picture). Turn it upside down (picture) and line them on an oven tray with the parchment paper. Egg-wash them all.

Pre-heat the oven to 350 F (180 C). Bake until the tops turn to light golden colour.

*One Phyllo Pastry makes one Mussel Borek.
If you use Turkish yufka; cut in 4, so one Turkish yufka makes 4 Mussel Boreks.



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