Börek To Amca Faruk
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 26) |
Ingredients
- 13 sheets pastry (yufka)
- 1 kg spinach, fresh (possibly also frozen leaf spinach)
- 800 g sheep`s cheese, creamier, from the brine
- 4 cloves garlic, (finely chopped)
- some pepper, freshly ground, black
- some nutmeg, freshly grated
- Oil, to be fried
Print Recipe
Pin Recipe Instructions
- Wash and sort the spinach. Blanch 1-2 minutes in salted water (thaw frozen spinach leaves and squeeze off the water a little). Immediately pour the blanched spinach into ice water and squeeze it well. Cut the spinach into pieces.
- Peel and finely chop the garlic, crumble the cheese. Put the spinach, garlic and cheese in a bowl, season with pepper and nutmeg, mix everything well.
- Cut the yufka leaves lengthways, brush the leaves with a little water, put some of the spinach cheese mixture on the leaves. Unfold the edges and then turn the rollers tightly.
- Fry in the deep fryer at 180 degrees for about 3-4 minutes. Please only 5-7 pieces, depending on the volume of the deep fryer. Drain well and degrease a little on kitchen paper. Please make sure that the deep fryer is always hot enough, otherwise the Börek won`t be so nice and too greasy.
- Please try the cheese beforehand, if it is quite salty then please do not add any salt, if it is still quite young and not salty, the spinach needs a little more salt.
- With us, the Börek hardly manage to get cold, they always get hot stolen from the kitchen. But they are also very tasty when cold.
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