PRAWN BÖREK

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

Gourmet Traveller (Australia) - - Front Page -

“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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.