Böreks Turkish Cheese And Herb Appetizer Recipes

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BOREKS (TURKISH APPETIZERS)



Boreks (Turkish Appetizers) image

Boreks are little stuffed pasties from Turkey. These are easy to make and great for appetizers. These can be served hot or room temperature.

Provided by mary winecoff

Categories     Cheese

Time 45m

Yield 35-40 appetizers, 10 serving(s)

Number Of Ingredients 10

8 ounces feta cheese, grated
8 ounces mozzarella cheese, grated
2 eggs, beaten
3 tablespoons parsley, chopped
3 tablespoons chives, chopped
3 tablespoons mint, chopped
1 pinch nutmeg
8 ounces phyllo pastry
3 -4 tablespoons melted butter
salt & fresh ground pepper

Steps:

  • Preheat oven to 350 degrees. In a bowl, blend the feta and mozzarella cheese with the beaten eggs. Add the chopped herbs, season with pepper and nutmeg and stir well to mix.
  • Cut the sheets of pastry into four rectangular strips approximately 3 inches wide. Cover all but one or two strips with a damp cloth to prevent them from drying out.
  • Brush on strip of pastry at a time with a little melted butter. Place 1 teaspoon filling at the bottom edge. Fold one corner over the filling to make a triangle shape. Continue folding the pastry over itself until you get to the end of the strip. Keep making triangles until all the mixture is used up.
  • Place the boreks on a greased baking sheet and bake in the oven for about 30 minutes or until golden brown.

TURKISH CHEESE AND HERB CIGARS



Turkish Cheese and Herb Cigars image

Sometimes a cigar is just a cigar...except when it is crisp, golden-brown phyllo wrapped around a mix of cheese and herbs. Then it's perfect party fare. Don't be tempted to overstuff the cigars: the smear of salty filling is just enough to balance the layers of phyllo, and excess filling will leak while baking. Rolling the cigars takes a little time, so try making them ahead and freezing them in an airtight container. Bake them right from the freezer, and eat them piping hot.

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 12 cigars

Number Of Ingredients 11

4 ounces farmer's cheese
2 ounces feta, crumbled
1/4 cup shredded part-skim mozzarella
1 large egg
3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped dill fronds
1 tablespoon chopped fresh chives
1/2 teaspoon grated lemon zest
Freshly ground black pepper
Six 16- to 17-by-12-inch sheets phyllo dough, thawed according to package directions (see Cook's Note)
6 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 400 degrees F. Mash the farmer's cheese, feta and mozzarella together in a bowl using a fork. Work the egg in with the fork, then stir in the parsley, dill, chives, lemon zest and a large pinch of black pepper.
  • Put a damp, clean towel on your counter. Unfold the phyllo sheets on top and cover with another damp, clean towel.
  • Put 1 sheet of phyllo on a cutting board with the long side closest to you and brush lightly with butter. Top with another sheet of phyllo and brush lightly with butter. Top with a third sheet of phyllo and brush lightly with butter. Cut the phyllo in half crosswise, then cut each half horizontally into thirds. Place the rectangles on a baking sheet and set aside. Repeat with the remaining phyllo.
  • Working with one buttered phyllo stack at a time, spread a heaping tablespoon of cheese along the long edge of each rectangle, leaving a 1/2-inch border at each end. Fold the sides over the filling, then roll up from the bottom edge of the phyllo. Transfer rolled cigars to a baking sheet seam-side down and brush each with a little butter. Repeat with the remaining phyllo, filling and butter.
  • Bake the cigars, rotating the pan halfway through, until crispy and golden-brown, about 25 minutes. Transfer to a serving platter and serve.

BOREKS (TURKISH PASTRIES)



Boreks (Turkish Pastries) image

This is a recipe from one of my favorite cookbooks, called "The Classic Mediterranean Cookbook" by Sarah Woodward. They're savory stuffed pastries (filled with crumbled feta cheese and savory herbs) that are baked to golden perfection and usually served as an appetizer.

Provided by Northwestgal

Categories     Lunch/Snacks

Time 35m

Yield 24 pastries, 24 serving(s)

Number Of Ingredients 6

6 ounces feta cheese
2 tablespoons chives, finely chopped (or dill can be used)
2 tablepsoons parsley, finely chopped
1/2 teaspoon black pepper
6 tablespoons unsalted butter
8 sheets phyllo pastry

Steps:

  • Preheat oven to 350°.
  • Crumble the feta cheese, then mix feta with the chives (or dill), parsley, and pepper.
  • Melt the butter in a small saucepan. Skim off any foam that accumulates.
  • Cut the phyllo pastry sheets into 3-inch strips. Take one strip and cover the rest with a clean, damp cloth.
  • Brush the first phyllo strip with melted butter, and place a teaspoon of feta/herb mixture on the bottom right corner of the phyllo sheet, about 1/4-inch from the edge.
  • Pick up the bottom right corner of the phyllo sheet and fold it up and over the feta/herb mixture so the corner reaches the top edge of the phyllo sheet and forms a triangle. Keep folding the pastry over itself, being careful that the filling remains intact, until you reach the end of the phyllo sheet and have a triangle shaped pastry.
  • Repeat steps #5 and #6, using remaining phyllo sheets and feta/herb mixture.
  • Lay pastries on a baking sheet, and brush with remaining melted butter. Bake at 350° for 20 minutes, or until golden brown.

Nutrition Facts : Calories 64.4, Fat 4.9, SaturatedFat 3, Cholesterol 14.3, Sodium 114.8, Carbohydrate 3.7, Fiber 0.1, Sugar 0.3, Protein 1.6

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