Crunchy Potato Borek Recipe
One of the foods that I say fortunately exists in Turkish cuisine is borek. It is impossible to imagine what kind of creativity it was invented with. It is very difficult to understand how the people who invented such beautiful foods are forgotten.
Yes, painting, music, sculpture are very important arts and maybe even less important than they should be. But I'm sure many people will agree with me that a good meal can satisfy one's soul at least as much as a good painting or composition. Therefore, I think the inventors of the dishes should be investigated and the necessary respect should be shown.
Maybe because eating is a fast-paced art, it can be difficult to find the first to do it. But at least, the answers of the questions such as which region came from, which civilization and under what conditions made this dish, what conditions forced people to cook this dish should be investigated. We may not be able to pay for the inventor of the food, but at least we are doing the food we eat in this way. I would be very happy if the first research starts from borek. Because if its inventor is found, I want to pray to him by name every time I eat this borek.
There are dozens, maybe hundreds of borek varieties right now. But usually one type of borek is made at home. Borek, which is tried once and succeeded, is always repeated in order not to risk. You can be sure that this borek will be among the guaranteed donuts that I mentioned. It's not like soft, elastic home pies, it's a crunchy borek that crumbles in the mouth. I guarantee that it will make you the hero of the day in your days and tea parties. Try it once, if you don't like it, I'm always here come and find me :)
Crunchy Potato Borek Recipe with Video
- 4 sheets of yufka,
- 1 cup vegetable oil,
- 3 tablespoons flour,
- 1 egg yolk,
- Poppy seeds for topping.
- 4 potatoes,
- 1 onion,
- 1 teaspoon of tomato paste,
- 4 tablespoon olive oil,
- 1 teaspoon of paprika,
- 1 teaspoon of dried mint,
- 1 handful minced parsley,
- Finely chop the onion and sauté until translucent,
- Add in the tomato paste and stir for 2 mins,
- Stir in the paprika,
- Add in the mashed boiled potatoes, mint, parsley and salt, then stir well and remove from heat,
- Place one phyllo sheet on the clean kitchen counter,
- Whisk together 1 cup of oil and 3 tablespoons of flour until frothy,
- Brush 1/4 of the oil mixture onto the phyllo sheet,
- Place a second sheet on top,
- Brush this with same amount of oil mixture,
- Cut this into 8 triangles,
- Place some of the potato filling onto the longer side of the slices and roll like you would roll an eggroll,
- Prepare the other two phyllo sheets the same way,
- Brush the top with egg yolk and sprinkle on some poppy seeds,
- Bake at 200 degrees celsius preheated oven until golden brown.