INGREDIENTS
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1 fresh Yufka (unleavened and flat Turkish bread, sold in a round shape)
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100 gr. Chef Ready® Semi Dried Tomato Cubes
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100 gr. goat cheese, grated
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100 gr. Sucuk, dice cut (Turkish spicy sausage)
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30 gr. fresh cheese curd
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50 gr. fresh Kaşar cheese (pronounced kashar, Turkish medium hard cheese - similar to Greek Kasseri cheese)
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10 gr. parsley, finely sliced
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5 gr. dill, finely sliced
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40 ml. egg white (approximately one egg)
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100 ml. olive oil
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10 ml. water
Goat Cheese and Sucuk Pacanga Boregi
PREPARATION AND SERVICE
30 mins 4 servings APPETIZER
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Cut Yufka into 8 equal pieces, like a pizza slice.
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Add water in frying pan, and cook Sucuks with high heat. Remove from heat, and leave in room temperature to cool.
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Inside bowl, put Chef Ready® Semi Dried Tomato, goat cheese, Fresh cheese curd, fresh Kaşar cheese, parsley and dill. Add your cooled Sucuks.
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Mix thoroughly by hand.
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Using a spoon, take some mix and place on the long side of Yufka.
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Divide mix equally among each 8 Yufka pieces.
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Using pastry brush, spread egg whites on the 2-3 cm of Yufka's thin edge.
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Roll Yufka by hand, starting from the side with the mix, towards the thin edge. Börek is now formed.
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Pour olive oil onto the pan, and turn on medium heat until oil is hot enough to fry.
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Fry all sides of Börek, until a dark yellow, golden color.
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Cut Böreks diagonally.
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Serve with a strawberry dip on the side.
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80 gr. Chef Ready® Semi Dried Strawberry Slices, brunoise
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150 gr. strained yoghurt (Greek yoghurt or Arabic Labneh will also work)
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100 gr. sour cream
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25 gr. mayonnaise
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2 gr. salt
Strawberry Dip
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2 frying pans
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2 bowls
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Pastry brush
REQUIRED EQUIPMENTS
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Inside bowl, put Chef Ready® Semi Dried Strawberry, strained yoghurt, sour cream, mayonnaise and salt
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Using a fork, mix thoroughly by hand.
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Place in refrigerator to cool before service.
Strawberry Dip
You can serve your hot borek with strawberry dip.
Chef's recommendation:
Ismetpasa Mah. Cali Sk. No: 3, 35980 Dikili, Izmir, TURKEY
Sağancı Mah. Tatartepe Sok. No:12/A, Yenice, 35700 Bergama/İzmir, Turkey
Phone +90 (0) 232 641 82 00
