This beloved salty Mediterranean pasta spiral is a pleasure

Türkiye, Birmingham, Alabama -based test kitchen colleague for many visits Renu Dhar It was never far from Berek, the category of Mediterranean cakes formed from a thin dough that was full, then baked, fried, cooked or steamed. Every morning, the aroma of the fresh, delicious, full pasta set off on the streets of Istanbul's migrating old town. “I fell in love with eating all kinds of drills in Istanbul, until the spirals, to the baking,” says Renu. He adds that the food is “celebration of flavors, textures and aromas”, their crunchy edges to the gentle layers, then add cheese or spicy meat, or earthy bite of herbs, each wrapped in fine dough sheets.

His favorite Turkish drill, especially the vegetables inspired, Renu developed his own recipe. It is filled with carrots, fungus and feta cheese filling. “This is a walk in the memory band, with some changes, and by no means by no means,” he notes. The preparation of these salty carrot drilling is quite a clear process: cook and assemble the filling; Share it to the top of the plywood of the dough; Wrap it into the rollers to create a large spiral and then have an egg mixture before baking until gold and crisp. Read more to find out more about wine and key techniques you need to make a recipe.

All about the borek

Drilling – or Borgs, Beregs, Borgs, Boregs (each pronounced the same) – buttered, crunchy, multilayer dough pasta pie, cheese, vegetables, vegetables, meat or some combination of it. They can be triangular, rolled and cooked, or even baked in a pan and then cut into squares. He loved in Türkiye, but is equally appreciated throughout the country, once part of the Ottoman Empire, including Armenia, Albania, Bulgaria, Greece and Serbia.

The dough is usually in Turkish drilling style of yufka – thin, wide dough sheets often purchased in Yufkacı, primarily shops dedicated to dough, which are found in almost every Turkish neighborhood. The plates are usually rolled into thin sheets. Think of them as a more rustic dough pasta that sits halfway between the dough and the Phyllo thickness and Heft. To repeat the traditional dough, he turned to Renu Phyllo, which is usually thinner and shorter than Yufka, but has a similar taste and easier to find in the United States.

To create bitter carrot filling

For the borek filling, Renu's sweet carrots are paired with earth-dried tomatoes and delicious, wooded mushrooms with a hearty, robust filling. Vegetables are first toast until gentle (but not browning) spicy feta cheese, fresh herbs such as dill, parsley and/or mint, chopped green olives, nuts, red wine and egg packaging. The egg connects all ingredients in a cohesive mixture. To avoid granular, melted mess, make sure that cooked vegetables are cooled to room temperature before the remaining ingredients are folded.

Carrots not only bring sweets to the filling when it comes to a greeting little crunch for this drilling. Renu recommends that freshly chopped carrots use, not the carrots purchased at the Preshredded store, as the latter can often dry out and lacks fresh taste. You can shake the carrots on large holes in the box file or using the food -processing splitting disk.

Tips to handle Phyllo noodles

The assembly of lap is relatively easy, but working with a fine fluffy Phyllo dough can be a bit challenging, so Renu has some tips and guidance for dough work to keep the wine together and crispy.

1. Keep it frozen as long as possible. Because the Phyllo becomes fragile and dries when left at a refrigerator temperature for two days, keep it frozen for as long as possible. If you want to use it, plan it in advance, as you need to move it to the refrigerator for at least eight hours or leave at room temperature for about four hours to melt. If the dough melts in the refrigerator, pull it out and let it cover for at least 30 minutes before working together to prevent the drill when assembles. Since most Phyllo is sold in a pound pack, you can do what you need (plus a few extra cards if you can fix one or two tears), carefully roll the rest, roll the roll into plastic, place it in a zipper bag for up to two weeks.

2. Hold it while working. By laying the Fillo and filling and wrapping each drill, keep the unused plates covered with a parchment or wax paper, which is reduced by a dry kitchen towel (do not use a wet towel, even though some recipes are recommended as this dough will be wet).

3. Don't sweat the little tears. Finally, keep in mind that smaller tears or cracks will not be noticeable if the drill is clamped, curled and assembled, especially if they finally get inside, so don't worry too much when you work with it. If you do a few minor tears along the road, try gently adjust the dough to lay a unbroken piece on top.

To finish the drill

As soon as the spiral is completed, it will go with the remaining egg and milk mixture, especially with regard to the upper and lower and seams where the rollers meet in the roll. Then sprinkle with seeds – Renu likes to use the aromatic everything for bagel seasoning, but smooth sesame seeds are also a great option – and slipped into the oven. Thirty minutes later, the priest is deeply brown and crispy, and this familiar aroma is in the air. All you have to do is cut a slice for yourself and enjoy a cup of çay, Turkish tea.

Cooking method
(Keep on the screen awake)

• 1/2 cup julienne cut sun -dried tomatoes, wrapped in oilchopped, plus 1/4 cup (60 ml) oil from the glass, shared

• 1 pound (453 g) carrotChopped with the largest holes in the box (approx. 4 cup shredded; See the notes)

• 1/2 cup chopped portobello mushroom cap ( 1 large mushroom)

• 3/4 teaspoon Diamond crystal kosher saltt; For table salt use half with so much volume

• 8 ounce (226 g) fetacollapsed (approx. 2 cup crumb)

• 1/2 cup chopped mixed fresh tender herbssuch as mint, parsley and/or dill

• 1/2 cup chopped green olive

• 1/4 cup chopped nuts

• 2 medium piggychopped (approx. 1/4 cup)

• 1/2 teaspoon crushed red pepper flakes

• 1/4 teaspoon fresh ground black pepper

• 2 large eggshared

• 2 tablespoon (30 ml) full milk

• 30 frozen filo dough beddingmelted, from there 1 (1 pound) packagesuch as Athens Brand

• 1 teaspoon All bagel seasoning or sesame seeds

1. Set the baking rack to the lower-medium position and heat the oven to 205 ° C 400 ° F. Drain a rim baking sheet with parchment paper. Set aside.

2. In a large pan, heat 2 tablespoons of sunny tomato oil until glittering. Add sun-dried tomatoes, carrots, mushrooms and salt and cook, often mixed until the carrots and fungi soften, the liquid evaporates and the mixture looks dry for 4-5 minutes. Remove from the heat and let it cool for 10 minutes.

3. Mix feta cheese, mixed herbs, olives, nuts, hazelnuts, crushed red pepper, black pepper and 1 egg in the pan into the cooled carrot mixture.

4. In a small bowl, mix the milk, the remaining 1 egg and the remaining 2 tablespoons of sunny tomato oil.

5. Working in 6 Phyllo disks for 1 spiral (hold the remaining sheet), put 1 fillo on a work surface with a long end of the sheet running parallel to the edge of the counter. Lightly brush egg mixture with the dough brush along the edge of 1 short plate. Place a second Phyllo disk that overlaps to the short wind with 1 inches, running with the long end of the long drops parallel to the edge of the counter. Press to close both sheets to take approx. Form a 26 -inch long sheet. Lightly brush with egg mixture (some dry spots are fine). Place an additional 2 fillo disc on top, overlapping the short wind with 1 inch. (Do not wash the overlapping center, otherwise it will be too wet.) Repeat that the top is slightly grasped with an egg mixture. Place an additional 2 Phyllo discs and repeat the overlap in the center and lightly wash the top.

6. Spread about 1 cup cooked carrot mixture at the bottom (long edge) of the Phyllo, leaving a 1-inch border from the bottom edge. Fold the lower edge of the phyllo over the filling and continue rolling the Phyllo into a log (do not scroll tightly).

7. From the end of the log, turn the end of itself, creating a spiral figure. Continue the diary, wrapped tightly. Transfer to the center of the prepared baking sheet. Cover with a clean kitchen towel.

8. Repeat steps 5 and 6 with the remaining 24 Phyllo discs and the remaining 4 cups to create a total of 4 additional logs. Connect the 1 log to the end of the first spiral on the baking sheet and roll the log to continue the spiral. Repeat three more times to create 1 large spiral on the baking sheet.

9. Lightly brush pasta with egg mixture (do not let the egg mixture pool) take care of the seams where the dough rog is connected to the spiral. Sprinkle with each bagel with spicy or sesame seeds.

10. Bake until well brown for 25-30 minutes. Allow it to cool for 10 minutes before transferring it to the cutting board. Cut it into the wedges and serve it hot.

Special equipment

Large pan, dough brush, clean kitchen towel

Note

We strongly encourage you to grate your own carrots freshly instead of using the pre -shook carrots in the store. You can shake them by securing most of the file or the food processing file.

Make-Head and Storage

The filling can be prepared as much as 24 hours earlier and cool. Mix well before use.

This cooked jars freezes wonderfully. Just put it in an airtight container or roll it completely with plastic packaging and freeze for up to 3 weeks. Bake directly from the frozen, increasing the full baking time 5-10 minutes. The remaining fried drill can be renovated in a 400 ° F (200 ° C) for 15 minutes on a wire holders set in a rim baking sheet.