Circassian puf börek with cheese and dill

Circassian puf börek with cheese and dill

By
From
Turquoise
Makes
30
Photographer
Lisa Cohen and William Meppem

‘Puf’ börek are typically crescent-shaped and deep-fried to a crisp golden brown. They melt almost to nothing in your mouth, and make a perfect nibble to eat with a few glasses of icy cold rakı.

If you are concerned about your waistline, then these börek can also be baked. The result will be somewhat different – the pastry short and flaky, and somehow more substantial – but just as delicious.

Ingredients

Quantity Ingredient
200g fetta
1/2 cup parmesan, finely grated
1 small onion, grated
1/3 cup dill, chopped
1 free-range egg
1 tablespoon extra-virgin olive oil
1/2 lemon, finely zested
1/2 teaspoon freshly ground black pepper
1 quantity * yoghurt pastry [rid:10323]
vegetable oil, for deep-frying

Method

  1. Combine the cheeses, onion, dill, egg, extra-virgin olive oil, zest and pepper in a large bowl and mash with a fork until very smooth.
  2. Cut each piece of pastry into five pieces (10 in total). On a lightly floured work surface, roll each piece of pastry out to a rough round, about 20 cm in diameter and 2 mm thick. Use a 9 cm pastry cutter to cut out three rounds from each piece of pastry. Place a teaspoon of filling into the middle of each round, then brush the edge with a little water and fold the top over to create a crescent. Press gently to seal. Cover the börek with a damp tea towel as they are completed. You should be able to make around 30.
  3. Heat the vegetable oil in a saucepan or deep-fryer to 180ºC. Fry two or three börek at a time. After a few seconds they will puff up and rise to the surface – use a slotted spoon to turn them continuously in the hot oil. When golden brown remove to drain on kitchen paper. (If you prefer to bake the börek, arrange them on a lightly oiled baking sheet and bake in an oven, preheated to 180ºC, for 10–12 minutes, or until golden brown.) Serve hot.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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