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Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mutevazi Lezzetler Turkish Cooking Recipes |
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Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mutevazi Lezzetler Turkish Cooking Recipes |
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| Main Page >> Borek Recipes >> Borek with Walnut | |||||||||||
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Cevizli Borek
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# Put the egg, milk, vegetable oil, pounded lemon salt, salt and sifted flour into a deep bowl, knead it to make it reach to medium consistency.
# Cover the dough and rest it for 20 minutes, and then divide it into 14 equal pieces. Meanwhile melt the butter, add vegetable oil in it. # Sprinkle starch all over each dough piece, roll out each one into the size a little bit bigger than oven tray. # Grease the oven tray, Place the rolled out dough piece onto the oven tray, you can wrinkle it to firm. Spread 2 or 3 tbsp mixture of melted margarine and vegetable oil all over by the help of a brush. # Pour some milk and sprinkle some pounded walnut all over the greased oven tray. # Spread milk and walnut between all of the rolled out dough pieces while superposing them. By superposing all the layers, the borek will be ready for baking. # Spread the remaining oil all over, slice it into pieces however you want by a knife. Place it into the oven which is preheated to 383 F, bake it until it turns to red totally without drying it. # The taste of this borek increases if you rest it after baking, because of that serving it the day after is advised. Note: Milk is used to soften the borek, more milk is not useful, because cooking walnuts getting hard in that situation, and the dough layers also can’t get cooked properly. |
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