Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Borek Recipes


Rose Buds with Potato Filling (Borek Recipes)

Banu Atabay's Patatesli Gülgonca
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Rose Buds with Potato Filling



Instructions:
# Lay one of the yufkas over the bench. Spread 2 tbsp vegetable oil all over. Then place the second yufka over the first one. Pour the spread the remaining 2 tbsp vegetable oil all over the second yufka also.
# Place the grated row potato over the oil spread yufkas. Then, put grated kasar cheese, finely sliced salami, oregano, black pepper and salt over it. Pour some ketchup.
# Roll the yufkas firmly. Cut this roll into 2 pieces and rest these pieces in the freezer for half an hour.
# At the end of the freezing time, slice the roll pieces into slices, each has about 1 inch thickness. Then, place these slices into the greased baking tray.
# Bake the borek slice in the oven, which is preheated to 374 F, with pink color. Serve it hot.


Note: If you sprinkle salt over the row potato directly, potato becomes juicy.


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2 ready-to-use yufkas
2 medium size potatoes
1 cup grated kasar cheese
4 slices of salami
4 tbsp vegetable oil
3 tbsp ketchup
1/2 tsp salt
1 tsp oregano
1/2 tsp black pepper