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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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Sutlu Borek
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# Set aside the yolk of an egg, put that egg’s white and the remaining eggs into a deep bowl.
# Add vegetable oil, yogurt and salt on it, add flour little by little while kneading the dough, make the dough have medium consistency by kneading it. # After resting the dough for 30 minutes, divide it into 8 equal pieces, roll each piece. # Roll out each dough piece into the size of yufka by a rolling pin. # Dry the rolled out dough pieces on the bench for about 30 minutes before placing them onto the tray. # Grease the oven tray, place the rolled out and dried dough onto the oven tray, you can wrinkle it to fit while placing it into the oven tray. # Superpose 4 of the rolled out dough pieces onto the tray by spreading oil by a brush. # Lay the filling which is prepared by mixing the cheese and parsley onto the 4th layer. # Place the remaining 4 layers onto the filling by spreading oil after placing each one also. # Mix the remaining yolk with some milk and lay this mixture to all surface. Slice the borek into squares. # Place it into the cold oven, set the heat to 347 F, and bake it until the surface turns to red. # Pour 3 cups of boiling milk all over the borek, after removing it from the oven. # When the borek soaks the milk totally (about 1 hour later) place it onto the service plate and serve. Note: Covering a tray on the borek after pouring the milk all over, helps to keep the borek soft. |
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