Midya Boreg Mussel Pie Recipes

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MIDYA BOREG (MUSSEL PIE)



Midya Boreg (Mussel pie) image

Provided by Marian Burros

Categories     main course, side dish

Time 1h20m

Yield 12 to 14 servings

Number Of Ingredients 14

1/2 cup olive oil
6 cups minced onions
3 cups uncooked rice
1/2 cup currants
1/8 teaspoon ground allspice
1/8 teaspoon ground cumin
Salt to taste
4 cups water
1 cup pine nuts (pignoli)
6 dozen mussels
2 tablespoons minced fresh parsley
2 tablespoons snipped fresh dill
1/4 cup lemon juice
2 cups plain yogurt

Steps:

  • Heat oil in heavy saucepan. Add onions and saute until wilted.
  • Stir in rice, currants, spices and salt to taste. Pour in water, stir, and bring to boil. Reduce heat, cover saucepan, and cook for 20 to 25 minutes, until liquid is absorbed and rice is tender. If liquid evaporates before rice is cooked, add a little more.
  • Stir in pine nuts. Set aside.
  • Scrub mussels, remove beards and discard any with broken shells. Place mussels in large skillet and set over heat. As soon as they start to open, remove mussels and discard shells. Discard any mussels that do not open. Remove shells over cup or bowl to keep the mussel liquid. Filter the liquid through a double layer of moistened cheesecloth.
  • Preheat oven to 350 degrees.
  • Spread one-quarter of the rice on the bottom of each of two 10-inch ovenproof dishes. Push some of the rice up around the edge to make a ''shell.''
  • Arrange half the mussels on each bed of rice and sprinkle with parsley, dill and lemon juice. Reserve 8 to 10 tablespoons of the rice and spread the rest on top of the mussels. Dribble a few tablespoons of the reserved mussel liquid over the rice.
  • Combine 2 tablespoons of the mussel liquid with the yogurt; add the reserved rice and spread half of this mixture evenly over each pie.
  • Bake for 25 to 30 minutes, until tops are lightly browned. Serve hot.

Nutrition Facts : @context http, Calories 415, UnsaturatedFat 13 grams, Carbohydrate 50 grams, Fat 18 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 741 milligrams, Sugar 8 grams

CURRIED MUSSEL PIE



Curried Mussel Pie image

Most Bermudians love some mussel pie at the yearly Cup Match cricket game. The local custom is to have the lid of the hot pie sliced open and a dollop of mayonnaise inserted. (Taken from the Spirit of Bermuda cookbook.)

Provided by byZula

Categories     Savory Pies

Time 2h40m

Yield 10-12 serving(s)

Number Of Ingredients 16

1/4 bushel small mussels, scrubbed
2 lbs potatoes, cut in small dice
2 medium onions, chopped fine
2 tablespoons fresh thyme
1 tablespoon minced parsley
2 tablespoons curry powder
1 tablespoon Worcestershire sauce
1 teaspoon liquid gravy browner
salt, to taste
pepper, to taste
1/4 cup water
3 tablespoons cornstarch
2 cups flour
1 teaspoon salt
2/3 cup cold vegetable shortening
1/4 cup ice water

Steps:

  • FOR THE PIE FILLING:.
  • Steam the mussels in 3/4 cup of water and reserve the broth. Remove the mussels from their shells and keep ready.
  • Strain the broth of all grit (a fine strainer or cheesecloth should be used) and reheat.
  • Boil the onions, potatoes, thyme and parsley together in the water until the potatoes are tender.
  • Add the curry powder, worcestershire sauce, gravy browning, and mussels and bring to a boil.
  • Thicken with cornstarch mixed with cold water, added while the mixture is boiling.
  • If it's not thick enough, repeat with more cornstarch and water.
  • Allow the filling to cool before proceeding.
  • FOR THE PASTRY:.
  • Stir together the flour and the salt.
  • Cut the shortening into the flour until it resembles small peas.
  • Sprinkle with a little water and toss to moisten the dough. Work the dough as little as possible, using as few strokes as you can to get it all combined into a ball.
  • Flatten slightly and wrap in plastic wrap, and chill for atleast an hour or for up to 4 days in the fridge. (a month in the freezer).
  • Let dough soften at room temperature before rolling out.
  • Use the inverted pie pan or ramekin to measure the circle of dough needed.
  • Fill pans or ramekins, cut and fit dough to top of pie.
  • Bake until golden brown and bubbly within.
  • (Please note that the cooking time I have added is merely an estimate, as is the amount of pie.).

PRAWN & MUSSEL PIES



Prawn & mussel pies image

A soupy pie with light pastry and seafood filling - an impressive dish that's easy to put together by Gary Rhodes

Provided by Gary Rhodes

Categories     Main course, Supper

Time 35m

Number Of Ingredients 16

half x pack ready-rolled puff pastry
150ml white wine
1kg mussels in their shells, cleaned and debearded
2 tbsp olive oil
1 large onion , sliced
4 sticks celery , sliced
1 star anise
1 strip peeled orange zest
2 bay leaves
pinch saffron
juice half lemon
200-250g punnet cherry tomatoes , halved
pinch cayenne pepper or crushed dried chilleis
350g peeled Atlantic prawns
25-50g/1-2 oz butter , to taste
chopped parsley

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Lay the pastry (a piece about 18cm x 23cm) on a lightly floured surface. Cut into 4 rectangles (see Gary's tip, below). Place on a baking sheet and bake for about 15 mins until golden and puffy.
  • Meanwhile, pour the wine and 450ml/16fl oz water (see Gary's tip below) into a large, deep pan and bring to a boil. Tip in the cleaned mussels and cover with a lid. After a couple of mins, remove the lid and stir the mussels until they open. Any refusing to open should be discarded. Drain the mussels in a colander, saving the juices. Remove the mussels from the shells, keeping some shells if you like, to use when serving the soup.
  • Warm the olive oil in the pan, then add the sliced onion, celery, star anise, orange zest, bay leaves, saffron and lemon juice. Cook over a moderate heat without colouring the vegetables, stirring occasionally, until completely tender, 12-15 mins.
  • Strain the mussel cooking liquor through a fine sieve over the vegetables, and bring to a simmer. Add the tomatoes, season with a pinch of cayenne pepper or crushed chillies and simmer for a few mins to soften the tomatoes. Spoon the mussels and prawns into the soup, stir in your preferred quantity of butter and heat to just below simmering point - you don't want to overcook the fish. Sprinkle in some chopped parsley to finish, and serve in bowls with a pastry lid perched on top of each.

Nutrition Facts : Calories 431 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 1.53 milligram of sodium

SPICED FISH & MUSSEL PIE



Spiced fish & mussel pie image

A make-ahead mildly spicy alternative to traditional fish pie that makes an ideal casual dinner party dish

Provided by Jo Pratt

Categories     Dinner, Lunch, Main course

Time 1h15m

Number Of Ingredients 12

750g parsnip , peeled, cored and cut into large chunks
500g potatoes , peeled and cut into medium-sized chunks
85g butter
300ml fresh fish stock
1kg fresh mussel , scrubbed clean
1 large onion , chopped
1 tbsp medium curry powder or paste
50g plain flour
400ml can coconut milk
750g Icelandic cod fillet, skinned and cut into large cubes
100g cooked tiger prawns
1 pack fresh coriander , chopped

Steps:

  • Boil the parsnips and potatoes for 15-20 mins until tender. Drain and mash well with 25g/1oz butter and seasoning. Cover and set aside.
  • Bring the stock to the boil in a large pan. Tip in the mussels, cover and leave to steam for about 3 mins, or until the shells open. Drain into a colander set over a large bowl to reserve the stock. Remove and throw away the shells and any un-opened mussels. Cover the cooked mussels to stop them drying out.
  • Melt the remaining butter and fry the onion until softened. Stir in the curry powder and fl our, and cook for about 1 min. Pour in the coconut milk and 3-4 tbsp of the reserved mussel stock and stir well until you have a smooth sauce. Leave to simmer for 5 mins until thickened.
  • Add the cod to the sauce, return to a simmer and cook for 3-4 mins, stirring occasionally, but trying not to break up the cod. Stir in the mussels, prawns and coriander, season, then tip into a large ovenproof dish. Spread the parsnip mash over the top.
  • To serve now heat the grill and grill until the mash is golden and crusty. To eat later cool, cover, then chill for a couple of hours. To serve, heat oven to 200C/ fan 180C/gas 6 and bake for 35-40 mins until hot all the way through.

Nutrition Facts : Calories 458 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 8 grams fiber, Protein 38 grams protein, Sodium 1.94 milligram of sodium

BOEREGS (FLAKY ARMENIAN PUFF PASTRY) AS MADE BY BLAKE BESHARIAN RECIPE BY TASTY



Boeregs (Flaky Armenian Puff Pastry) As Made By Blake Besharian Recipe by Tasty image

Boeregs are a classic part of Armenian mezze. They can be filled with a range of cheeses, meats, and sweet fillings. The fillings used here are fairly traditional and extra-delicious since they're filled with savory cheese. They make a great appetizer or light lunch.

Provided by Rie McClenny

Categories     Appetizers

Yield 48 boeregs

Number Of Ingredients 18

1 tablespoon olive oil
½ medium white onion, chopped
1 clove garlic, chopped
¼ teaspoon nutmeg, freshly grated
¼ teaspoon ground cumin
10 oz frozen spinach, thawed and drained well
⅓ cup fresh flat-leaf parsley, chopped
¾ cup rodopa cheese, (sheep's milk feta)
1 large egg
½ cup fresh flat-leaf parsley
2 tablespoons fresh chives
1 large egg
½ lb kashkaval cheese, grated
1 lb frozen filo dough, thawed in the refrigerator overnight
8 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon water
1 cup white sesame seeds

Steps:

  • Make the herbed feta filling: Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the nutmeg and cumin and stir to combine, then remove the pan from the heat and let the mixture cool completely.
  • In a food processor, combine the spinach, parsley, rodopa cheese, egg, and the cooled onion mixture and pulse until broken down into a chunky paste. Transfer the filling to a bowl and set aside. Wipe out the food processor.
  • Make the melted Kashkaval filling: Add the parsley, chives, egg, and Kashkaval cheese to the clean food processor and pulse until the mixture breaks down into a chunky paste. Transfer to a bowl and set aside.
  • Preheat the oven to 375°F (190°C). Line 2 baking sheets, or as many as you have, with parchment paper.
  • Assemble the boeregs: Unroll the filo dough and cut crosswise into 3½-inch (9 cm) wide strips. Cover the filo dough with a damp towel while you fill the boeregs.
  • Lay a strip of dough lengthwise on a cutting board. Holding the top of the dough with your left index finger, brush a thin layer of melted butter over the length of the dough. Scoop ½ tablespoon of filling at the top center of the strip, about ½ inch (1 ¼ cm) from the top. Fold the top left corner of the dough over the filling to make a triangle. Brush more melted butter on the top of the triangle, then continue folding and brushing until you reach the end of the dough strip, trimming any excess dough that doesn't fold all the way over. Transfer to a prepared baking sheet and cover with a kitchen towel. Repeat with the remaining dough strips and filling to make about 24 boereg with each filling. Reserve any leftover dough for another use.
  • In a small bowl, beat the egg yolks with the water.
  • Brush the egg wash over the boeregs, then sprinkle with the sesame seeds.
  • Bake the boeregs for 10-12 minutes, until golden, flaky, and crisp. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 110 calories, Carbohydrate 6 grams, Fat 7 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams

ARMENIAN CHEESE BOEREG



Armenian Cheese Boereg image

A very old family recipe. This is how my grandmother made it. All measurements are approximate; my grandmother never measured anything. You can substitute any combination of cheeses. This recipe is for appetizer sized portions. If you want it for a side dish, don't cut the fillo in half. Practice folding boereg, using a piece of paper or a napkin.

Provided by manushag

Categories     < 60 Mins

Time 50m

Yield 48 pieces, 48 serving(s)

Number Of Ingredients 6

16 ounces phyllo dough, thin
1 cup large curd cottage cheese
1 cup muenster cheese, grated
2 tablespoons parsley, chopped
1 egg
4 ounces butter, melted

Steps:

  • Mix cheeses together with 1 beaten egg and parsley.
  • Melt butter in a small frying pan.
  • Bring fillo dough to room temperature. Unroll dough on wax paper, cut in half for appetizer size boereg. stack and cover with saran wrap and a damp towel.
  • Take one sheet of filo, with short side facing you. Brush entire sheet with melted butter. Place half a teaspoon of cheese a little to the right of center, toward the bottom of the sheet. Fold right side over cheese, and left side over top, in thirds.
  • Brush with butter, and fold up the bottom over the cheese ball, then fold over diagonally. Continue to fold diagonally, left and right, until you reach the top and you will have a triangular shaped boereg, around 3 inches across bottom.
  • Spray sheet pan with PAM and butter tops of boereg before baking.
  • Preheat over to around 300-325 and bake for about 20 minutes, until very light brown.

MOCK SOU BOREG (ARMENIAN MACARONI AND CHEESE)



Mock Sou Boreg (Armenian Macaroni and Cheese) image

This was a family favorite growing up. It is very simple and is not as heavy as American macaroni and cheese.

Provided by Jen Yagoobian Pfister

Categories     Noodles

Time 41m

Yield 12

Number Of Ingredients 7

2 teaspoons butter, divided
1 (8 ounce) package egg noodles
1 pound Monterey Jack cheese, grated
1 (16 ounce) package large curd cottage cheese
2 eggs, beaten
½ teaspoon salt
½ cup parsley, minced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with 1 teaspoon butter.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
  • Mix Monterey Jack cheese, cottage cheese, eggs, and salt together in bowl. Pour half into another bowl. Add parsley to 1 of the bowls.
  • Spread half of the egg noodles into the prepared baking pan; pour in cheese and parsley mixture. Add remaining egg noodles; top with remaining cheese mixture. Dot with remaining 1 teaspoon butter.
  • Bake in the preheated oven until top is golden brown and bubbly, about 20 minutes. Cut into squares.

Nutrition Facts : Calories 270 calories, Carbohydrate 14.8 g, Cholesterol 87.7 mg, Fat 15.5 g, Fiber 0.7 g, Protein 17.7 g, SaturatedFat 9.2 g, Sodium 472.7 mg, Sugar 0.7 g

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