PRAWN BÖREK

MAKES 8 // PREP TIME 20 MINS // COOK 10 MINS (PLUS DRYING)

“Filled pastries have a very long history in the Middle East,” says Joseph Abboud. “The original, sanbosag or sanbusaj, became samosa in India, sambousek in Lebanon and sambusa in Ethiopia, to name a few. Börek, which are a great snack, are another.” 4 (200gm) large uncooked king prawns, peeled, deveined and finely chopped 100 gm haloumi, coarsely grated 100 gm Greek sheep’s feta,

coarsely grated

2 tbsp finely chopped

flat-leaf parsley

1 tsp dried isot pepper

(see note)

2 egg yolks

6 fillo pastry sheets

Vegetable oil, for deep-frying 1 tsp nigella seeds

1 Combine prawns with cheeses, parsley and isot pepper, then fold through yolks.

2 Cut fillo into 9cm x 45cm strips and keep covered with a damp tea towel. Place 2 strips on top of each other, place 2 tbsp of filling at one end, then fold one corner of pastry over filling to form a triangle. Repeat folding from side to side in a triangle shape until there is one fold left. Brush end with water, make the last fold and press to seal and form a triangular parcel. Trim excess pastry if needed. Repeat with remaining fillo and filling and refrigerate uncovered to dry (1 hour).

3 Heat oil in a large deep saucepan to 180°C. Deep-fry börek, in batches, turning occasionally, until golden and cooked through (3-4 minutes; be careful, hot oil may spit).

Drain on paper towels, sprinkle with nigella seeds and serve.

Note Isot pepper, also known as Urfa biber, is a dried Turkish chilli available from Middle Eastern food shops. Drink suggestion An IPA such as Colonial Australia IPA.