Borekitasdeberengena Recipes

BEERGARITA

Steps:

• Add the tequila, agave and lime juice to a cocktail shaker with ice and shake vigorously. Add the beer, then strain into a goblet filled with ice. Garnish with a lime wedge and serve.

TURKISH BOREK

Steps:

• In a large, deep skillet, heat the olive oil over moderate heat. Add the peppers, pul biber and onions, season with salt and pepper and cook, stirring frequently, until softened, about 10 minutes. Add the beef and cook until the liquid has evaporated, about 10 minutes. Season with salt and pepper. Continue cooking over moderate heat, stirring occasionally, until the vegetables are softened, about 15 minutes. Transfer the vegetables and meat to a bowl and let cool slightly.
• Preheat the oven to 400 degrees F and lightly oil a 9- by 13-inch glass baking dish.
• In a medium bowl, whisk the eggs with the milk and 1/2 cup of the canola oil. Lay a sheet of yufka on a work surface and brush with the egg mixture; repeat until you have a stack of 2 sheets. Transfer the stack to the baking dish and spread one-third of the beef mixture on top. Repeat the layering twice more with the brushed yufka sheets and beef filling, then end with a stack of brushed yufka.
• Trim the overhanging yufka slightly and tuck it under itself. Brush any remaining egg mixture on top of the borek, top with the nigella sativa seeds and bake until deeply golden on top and sizzling, about 45 minutes. Let the borek rest for 20 minutes before cutting into squares and serving.

BOREKITAS DE BERENGENA

Steps:

• Beat the oil with the water and salt and add just enough flour to make a soft malleable, oily dough.
• Prick eggplants with a fork and turn under the broiler until they are soft inside.
• Put into a colander and peel eggplants. Smash the flesh of the eggplant in the colander to release juices, press to drain them.
• In a bowl, mix eggplant pulp with feta cheese and kashkaval, mix well.
• Salt and pepper as desired.
• Divide pastry into 2 balls, roll each one out thin and cut into 10-cm (4 inch) rounds. You will not need flour for rolling -- the dough does not stick.
• Top each round with 1 heaping tablespoon of filling, fold round over and crimp edges.
• Place pies on a baking sheet, brush with egg glaze mixture. Sprinkle with grated cheese if desired.
• Bake 350F for 35 minutes or until lightly browned.
• If desired, can make one large pie by rolling out 2 large crusts from dough. If doing so, add 2 beaten eggs to the filling.

BUREKAS - MY FAVORITE BREAKFAST PASTRIES

Steps:

• 1. Preheat the oven to 350 degrees.
• 2. Using a pastry brush, coat the bottom of a cookie sheet with some of the melted butter.
• 3. Take a sheet of phyllo and cut lengthwise in strips, 4 1/2 inches wide. Butter the strips, fold over lengthwise, butter again, and place a tablespoon of filling on the end. Then fold up right to left as you would a flag, so that the end result is a plump triangle, buttering the outside at the end. Repeat with the remaining filling and dough. Beat the egg, brush the burekas with it, and sprinkle sesame seeds over the tops.
• 4. Place on the cookie sheet and bake for 20 minutes or until golden in color.
• NOTE You can also mold and freeze the burekas after forming. Defrost for 2 hours and then bake. You can fill any leftover phyllo with chocolate chips or Nutella and make triangular treats.
• THREE WAYS TO FILL A BUREKA
• Spinach Filling
• Yield: About 2 cups, enough filling for about 20 burekas
• 2 pounds fresh spinach or Swiss chard leaves, washed well, or two 10-ounce packages chopped frozen spinach 2 large eggs, beaten lightly 1/2 cup crumbled feta cheese 1/2 cup grated cheddar cheese 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh dill 8 scallions, diced Salt and freshly ground pepper to taste
• 1. Place the fresh spinach or Swiss chard leaves in a frying pan with only the water that clings to the leaves, and cook briefly until they wilt. (If using frozen spinach, simply defrost.) Drain very well, squeezing out as much of the water as possible. Cool and chop.
• 2. Mix together the eggs, feta and cheddar cheeses, parsley, dill, and scallions. Add the spinach and salt and pepper to taste; mix well.
• 3. Use about 1 tablespoon of filling for each bureka.
• Eggplant Filling
• Yield: About 2 cups, enough filling for about 20 burekas
• 2 medium eggplants (about 2 pounds) 1/3 cup kasseri or feta cheese, crumbled 1/3 cup grated sheep or mozzarella cheese 1/4 cup chopped fresh cilantro or parsley Salt to taste
• 1. Preheat the oven to 450 degrees. Prick the skin of the eggplants all over and roast on an oiled cookie sheet for 25 minutes, turning occasionally.
• 2. Remove the pulp from the skin, discarding the seeds and draining off any extra liquid. Cool slightly, then pat dry and coarsely chop. Combine the eggplant pulp, cheeses, and cilantro or parsley and mash well with a fork; add salt if needed.
• 3. Use about 1 tablespoon of filling for each bureka.
• Cheese Filling
• Yield: About 2 cups, enough filling for about 20 burekas
• 2 large eggs 1 cup grated cheddar cheese 1 cup crumbled feta cheese Freshly ground pepper to taste
• 1. Beat the eggs in a small bowl. Add the cheddar and feta cheeses and pepper to taste. Mix well.
• 2. Use about 1 tablespoon of filling for each bureka.
• Joan Nathan shares her tips with Epicurious: •These pastries came to Israel with Sephardic Jews from Turkey and Greece. The first filling is more Greek-influenced, while the other two are more Turkish. •Nathan recommends a high-quality Greek feta cheese and a sharp cheddar for the fillings. •After folding up the burekas flag-style, be sure to pinch around the edges of each pastry to avoid filling spilling out during baking.

BAINGAN BHARTA (EGGPLANT CURRY)

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
• Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
• Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

BEBINCA CAKE

Steps:

• Mix the coconut milk,sugar and nutmeg and add to the beaten egg yolks and make a batter. Slowly add the flour making sure there are no lumps.
• Grease an oven proof deep sided dish with a spoonful of ghee, pour 75 ml of batter (or enough to be a 1/2 cm deep) into the dish and spread evenly. Place under a grill until golden brown.
• Remove from under the grill and immediately add another tablespoonful of ghee on top of the previous layer.
• Now pour another layer of batter of the same thickness as the previous one. Cook under the grill till golden.
• Bake and repeat this until all the batter is used up (traditionally sixteen layers but do what you can).Finishing with a top layer of ghee.
• Turn out the bebinca onto a wire rack. Cool and cut into slices before serving.