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Turkish Borek With Italian Chickpea Spinch Filling

Turkish Borek With Italian Chickpea Spinch Filling


Cooking Time

Preparation Time : 30

Cook Time : 50

Total Time : 80


Serves 2

  • For Phyllo sheets 1 cup maida 1 tsp vinegar 3 tsp olive oil 1/2 tsp salt Warm water as required For stuffing 10 gram butter 3 to 4 garlic cloves 1 small onion finely chopped 1 tbs ginger grated 100 gram sweet potato 100 gram spinch 200 gram soaked and boiled chickpea 1/4 tsp turmeric powder 1 tsp cumin seeds A pinch of nutmag powder 1 tsp Chilli flax 1 tsp mix herb 1 tbs pizza sauce 20 gram feta cheese 2 tbs finely chopped parsaly 1 tbs oil Milk for brushing 1 tbs onoin seeds

  • 1/4 cup mozzarella cheese


  • 01

    Place 1 cups flour in a mixing bowl; make a well in the center. Drizzle in olive oil and add salt; add white wine vinegar and warm water. Mix until dough just comes together and pulls away from the sides of the bowl, 1 or 2 minutes. Transfer dough ball to a lightly floured work surface.

  • 02

    Knead until dough is smooth, using just enough flour to keep it from sticking to the work surface or your hands, 2 or 3 minutes. Continue to knead until dough is supple and elastic, about 5 more minutes. Wrap dough ball in plastic wrap and let rest at room temperature, 1 to 2 hours

  • 03

    Divide dough into 20 (20 gram) portions using a kitchen scale; roll each portion into a ball. Place on plate and cover with plastic wrap to prevent dough balls from drying out while you begin to roll them out..

  • 04

    Mix cornstarch and 2 tablespoons flour together in a bowl. Dust a work surface and the first dough ball with the cornstarch mixture. Flatten out the dough ball and roll out into a circle, about 5 inches in diameter. Dust again with cornstarch mixture. Set circle to one side. Roll out 4 more dough balls to about the same diameter and stack them on the first one, dusting each layer with more of the cornstarch mixture to keep them from sticking together.

  • 05

    When you have 5 circles, roll out the stack to a larger circle about double in size, turning as you go to maintain a round shape. Separate each layer and lay out the circles. Re-apply more cornstarch mixture where needed and restack them. Roll again until the 5-layer stack is paper thin, about 10 to 12 inches in diameter. Place on a sheet of parchment paper; top with another piece of parchment. Gently roll up the dough; wrap in plastic wrap. Refrigerate.

  • 06

    For making stuffing :- take a nonstick pan add butter in it, add finely chopped onion ginger, and finely chopped garlic, saute them for 1 minut

  • 07

    Now add grated sweet potatoes in it, salt and turmeric powder, cumin powder, add 2 tbs water cook it on medium flame for 4 - 5 minut

  • 08

    Now add finely chopped spinch,

  • 09

    Now add mashed chickpea,

  • 10

    Mix well, add pizza sauce, mix herb chilli flax,

  • 11

    Cook this mixture on medium flame for 3 minut. Than feta cheese and parsaly

  • 12

    Keep the mixture aside for cooling.

  • 13

    Now take phyllo sheets that we had made earlier, spread little oil on it

  • 14

    Place around 1 or 1.5 tbs of stuffing mixture on lower part of round phyllo sheets, add little mozzarella cheese on it,

  • 15

    Roll one edge towards the inner side of sheet covering the stuffing

  • 16

    Bring the side to the center

  • 17

    Dampen the left over edges roll the wrapper to seal. Keep them cover others wise roll will dry

  • 18

    Preheat the oven at 180°c

  • 19

    Arrage all rolls in baking tray, give them milk wash or egg wash, sprinkle some onions seed over it,

  • 20

    Bake them 40 to 45 min at 180°c

  • 21

    Serve hot with totamo source or cheese source



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