* Exported from MasterCook *
Turkish Potato Boreks - Borekas Tapukhay Adama
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- thinly sliced
1 Tablespoon extra-virgin olive oil
2 medium potatoes -- boiled and mashed
salt
freshly ground black pepper
3 Tablespoons crumbled feta cheese -- to 4 tablespoons (optional)
3 ounces puff pastry sheets -- (1 package), preferably fresh but frozen if necessary
1 egg yolk -- beaten with 1 Tablespoon water
2 Tablespoons sesame seeds
6 haminados eggs -- see below
Fry the onion in the oil until lightly golden. Season the potatoes with
salt and pepper to taste, add the onion and cheese if you are using it,
and mix well. Set aside.
Preheat the oven to 400F. Line a baking sheet with parchment paper.
Roll the puff pastry quite thinly, about 1/4-inch or less, and cut into 6
equal squares.
Divide the filling into 6 parts. Place 1 portion in the middle of a square
and fold into a triangle. Press hard on the sides to seal well and brush
with the egg yolk. Repeat with the remaining dough and filling. Sprinkle
the borekas with sesame seeds.
Bake on the middle shelf of the preheated oven for 25 to 30 minutes, or
until crisp and golden. Check the bottoms to see if they are done; they
should be brown. Serve warm or at room temperature with haminados eggs.
Note: These cannot be refrigerated, but they can be frozen, preferably
before baking. You can also shape these borekas into rectangles.
Makes 6
AuthorNote: Borekas are savory or sweet pastries made with puff pastry and
a variety of fillings and shaped in rectangles, squares, or triangles.
They are found everywhere on the streets in Israel, often treated as if
they were open sandwiches. The vendor opens the boreka to add chopped
eggs, tomatoes, and tahini sauce to the filling. He then presents it to
you with pickles. At the Arab stalls borekas are sold with a garnish of
za'tar and salt. Whichever way you have them, plain or filled, they are
totally irresistible.
p. 46 Haminados eggs: "In Egypt and Israel you will also come across hard
boiled eggs, which are known as 'beyd hamine' or 'haminados'. They are
simmer for hours with onion skins, broad beans, or coffee beans until the
shells become very brown. Inside, the egg whites turn a rust color and the
yolk becomes very creamy. I personally have never noticed that the egg
yolk was anything other than overcooked. The eggs are also dipped in salt
and cumin, as in Morocco. In some places in the old city of Jerusalem, the
eggs are baked in the oven with wood shavings and served with a sesame
bagel and za'tar."
Cuisine:
"Turkish"
Source:
"Mediterranean Street Food by Anissa Helou, 2002"
S(Formatted by Chupa Babi):
"March 2013"
Yield:
"6 "
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 254 Calories; 16g Fat (57.8%
calories from fat); 10g Protein; 17g Carbohydrate; 2g Dietary Fiber; 252mg
Cholesterol; 154mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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