* Exported from MasterCook *
Turkish Lamb and Pine Nut Borek
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Meat
Amount Measure Ingredient -- Preparation Method
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1 pound ground lamb
1 small red onion -- finely chopped
1 garlic clove -- finely chopped
1 tablespoon extra-virgin olive oil
1/4 cup shredded fresh flat-leaf parsley leaves
3 teaspoons turkish lamb spice mix
1 teaspoon sea salt
1 turkish yogurt pastry -- two 10-ounce pieces
1 free-range egg yolk
1/4 cup milk
Preheat the oven to 350F and lightly grease a large cookie sheet.
Combine the lamb, onion, garlic, oil, parsley, spice mix and salt in a bowl and use your hands to knead the mixture to a smooth, homogenous paste.
Cut each piece of pastry in half so you have four portions. On a lightly floured work surface, roll out each piece of pastry to a large rectangle about 1/16-inch thick. Sprinkle a quarter of the filling over the long edge and roll up to form a long log. Pinch the short ends to seal. Repeat with the other pieces of the pastry.
Transfer the four logs to the prepared cookie sheets, seam-side down and with the sealed ends tucked underneath. Mix the egg yolk and milk to make an egg wash, then brush the pastry with this. Bake for 20 minutes until golden brown. Allow to cool a little, then cut each log into six slices, using a serrated knife, and serve immediately.
Serves 6 to 8 (makes 24 pieces).
The quantities here will make four big borek, each of which will give about 6 slices. Serve as part of a meze selection or as nibbles at a drinks party.
ChupaNote: substitute phyllo or puff pastry for the turkish yogurt pastry.
Turkish Yogurt Pastry
4 ounces Greek-style yogurt
6 ounces unsalted butter, melted (at room temperature) about 3/4 cup
1 tablespoon extra-virgin olive oil
8 ounces self-rising flour, sifted ( 1 7/8 cups)
1 pinch sea salt
finely grated zest of 1/2 lemon
Combine the yogurt, 4 ounces of the melted butter and the oil in the bowl of an electric mixer, then beat in the egg. Put in the flour, salt and zest and beat on low speed for 5 minutes until silky and soft. Cover the pastry with plastic wrap and refrigerate for 1 hour to rest and firm up a little.
Divide the pastry into two equal pieces. Work with one piece of pastry at a time, keeping the other covered with a damp tea towel. On a lightly floured work surface, roll the pastry out as thin as you can get it to make a large round - about 20-inches in diameter or as close to that as you can make it. Brush lightly with some of the remaining melted butter, then fold in the two sides of the pastry to meet in the middle. Brush with butter again, then fold in the short sides of the rectangle to meet in the middle. Brush with butter for a final time and fold one side on top of the other. Set aside, covered with a damp tea towel, to rest for 15 minutes. Repeat with the other piece of dough.
Makes two 10-ounces pieces.
Per Serving (excluding unknown items):
1134 Calories; 77g Fat (60.9% calories from fat); 19g Protein; 93g Carbohydrate; 4g Dietary Fiber; 190mg Cholesterol; 1594mg Sodium. Exchanges: 5 1/2 Grain(Starch)
Turkish Lamb Spice Mix
2 tablespoons ground cumin
2 tablespoons sweet paprika
1 tablespoon hot paprika
1 tablespoon ground nutmeg
1 tablespoon freshly ground black pepper
Mix the spices thoroughly and store in a jar for up to 3 months.
Makes 2 ounces (7 one-tablespoon servings).
Per Serving (excluding unknown items): 123 Calories; 1g Fat (37.2% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch)
Cuisine:
"Turkish"
Source:
"Turquoise: A Chef's Travels in Turkey by Greg and Lucy Malouf, 2009"
S(Formatted by Chupa Babi):
"Jan 2010"
Yield:
"24 pieces"
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Per Serving (excluding unknown items): 89 Calories; 7g Fat (70.2% calories from fat); 4g Protein; 3g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 125mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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