Subject: Turkish Meat Pastries
From: Unicorn (unicorn@indenial.com)
Date: Thu Nov 15 2001 - 06:08:19 EST
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F O O D F U N N Y
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Here's another one from the incorrigible "DRSPAGHETI":
Two men were talking one day. "My wife asked me to buy ORGANIC
vegetables from the market garden," said the first man.
"So were you able to find some?" the second man asked.
"Well when I got to the market, I said to the produce clerk, 'These
vegetables are for my wife. Have they been sprayed with any poisonous
chemicals?' The produce clerk said, 'No, you'll have to do that
yourself.'"
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T O D A Y ' S R E C I P E
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Meat-filled pastries are found all over the world, and in Turkey these
"boreks" are frequently served as an appetizer.
Turkish Meat Pastries
2 Tbs (30 ml) olive oil
1 medium onion, finely chopped
1 lb (450 g) ground lamb or beef
2 Tsp (10 ml) ground cumin
Salt and freshly ground pepper to taste
1/2 lb (225 g) puff pastry
1/3 cup (80 ml) milk plus additional for brushing the pastry
1 egg
Heat half the oil in a skillet over moderate heat and saute the onion
until tender but not brown. Add the meat, cumin, salt, and pepper and
cook, stirring frequently, until the meat is browned. Cut the puff
pastry in half and roll each half about 1/8-inch (3 ml) thick and 8 x
8 inches (20 x 20 cm) in size. Place one piece of pastry on a lightly
greased baking sheet and spread the meat mixture to within about 1/2
inch (1 cm) of the edges. Mix the milk, egg, and remaining oil
together and pour over the meat mixture. Top with the second sheet of
pastry dough and trim and crimp the edges decoratively. Make diagonal
slits in the top and brush lightly with milk. Bake in a preheated
375F (190C) for 30 to 40 minutes, until puffed and golden brown. Cut
into squares and serve immediately. Serves 8 to 10 as an appetizer.
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