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 The Shore with Three Fillings Recipe
I offer the Cooks delicious Turkish pastries, the filling of which is wrapped in a thin dough, and then placed in a spiral in a baking dish. Berek is prepared with different fillings, but I decided to combine different fillings in one pie. Come on in, try it 🙂
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Turkish Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Turkish Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. For the first filling, we will need mashed potatoes, preferably without adding broth or milk, or with a piece of butter.
    For the first filling, we will need mashed potatoes, preferably without adding broth or milk, or with a piece of butter.
  2. Add the chopped dried tomatoes to the mashed potatoes, mix.
    Add the chopped dried tomatoes to the mashed potatoes, mix.
  3. For the second filling, wash the dill and finely chop it.
    For the second filling, wash the dill and finely chop it.
  4. Mash the cheese with a fork, add dill and garlic, squeezed through a press.
    Mash the cheese with a fork, add dill and garlic, squeezed through a press.
  5. For the third filling, boil the chicken fillet and finely chop it.
    For the third filling, boil the chicken fillet and finely chop it.
  6. Peel the onion, wash it, cut it arbitrarily and fry it in vegetable oil until golden.
    Peel the onion, wash it, cut it arbitrarily and fry it in vegetable oil until golden.
  7. Add onion and spices to the chicken ( I have a mixture of paprika, basil, black pepper), mix.
    Add onion and spices to the chicken ( I have a mixture of paprika, basil, black pepper), mix.
  8. Lightly sprinkle the work surface with flour and roll out the puff pastry into a rectangle, as thin as possible. Put the first filling on the long edge of the dough.
    Lightly sprinkle the work surface with flour and roll out the puff pastry into a rectangle, as thin as possible. Put the first filling on the long edge of the dough.
  9. Roll it into a roll, cut it off from the rest of the dough.
    Roll it into a roll, cut it off from the rest of the dough.
  10. Next, put the second filling on the edge of the dough.
    Next, put the second filling on the edge of the dough.
  11. Roll it into a roll, cut it off.
    Roll it into a roll, cut it off.
  12. Then we spread the third filling.
    Then we spread the third filling.
  13. It turns into a roll, we cut it off. And we continue the same actions with the rest of the dough and filling.
    It turns into a roll, we cut it off. And we continue the same actions with the rest of the dough and filling.
  14. Cover the baking dish (diameter 28 cm) with foil, grease with vegetable oil (1/2 tbsp. l). Spread out the resulting rolls in the form of a spiral, in the order of alternating fillings.
    Cover the baking dish (diameter 28 cm) with foil, grease with vegetable oil (1/2 tbsp. l). Spread out the resulting rolls in the form of a spiral, in the order of alternating fillings.
  15. Grease with beaten egg.
    Grease with beaten egg.
  16. Sprinkle with sesame seeds, I have black. Cook in the oven, preheated to 180 gr., 20-25 minutes, until browned.
    Sprinkle with sesame seeds, I have black. Cook in the oven, preheated to 180 gr., 20-25 minutes, until browned.
  17. Berek ( tour. Börek is a baked dish consisting of a salty or sweet filling wrapped in yufka - thinly stretched sheets of dough made from flour, water and salt. Although many countries have their own versions of this hearty dish, it was probably invented during the Ottoman Empire in the Anatolian provinces that currently belong to Turkey. Some sources suggest that Berek may be even older, the descendant of the Eastern Roman (Byzantine) Anatolian cuisine, known as en tyritas plakountas that consists of puff pastry filled with cheese, the recipe of which dates back to 160 BC Currently, Turkey is famous for its layered pies and pastries, United under the name Berek (also Burek, Burek, Burek, take care of ). Some suggest that berek comes from the Turkish word bur, meaning twisting. My pie is made rather based on the Turkish berek, because I used ready-made puff pastry. But it turned out nevertheless very tasty, satisfying and beautiful.
    Berek ( tour. Börek is a baked dish consisting of a salty or sweet filling wrapped in yufka - thinly stretched sheets of dough made from flour, water and salt. Although many countries have their own versions of this hearty dish, it was probably invented during the Ottoman Empire in the Anatolian provinces that currently belong to Turkey. Some sources suggest that Berek may be even older, the descendant of the Eastern Roman (Byzantine) Anatolian cuisine, known as en tyritas plakountas that consists of puff pastry filled with cheese, the recipe of which dates back to 160 BC Currently, Turkey is famous for its layered pies and pastries, United under the name Berek (also Burek, Burek, Burek, take care of ). Some suggest that berek comes from the Turkish word bur, meaning twisting. My pie is made rather based on the Turkish berek, because I used ready-made puff pastry. But it turned out nevertheless very tasty, satisfying and beautiful.
  18. Bon Appetit!!!
    Bon Appetit!!!
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