Middle eastern food is very rich and full of technique. Sometimes it really makes me admire their love for food. Their every dish feels like ahead of times and yet is ages older…
Borek is usually a filo pastry based roll , filled with various fillings – meat and also cheese based.
I made a similar twist on it. I used home made pastry sheets, egg free. In my experience, the egg free are little difficult to stretch, when compared to what I had made here for the baklava. But it is an option.
1 3/4 cups All Purpose Flour
1/4 cup Corn Starch
1 cup warm water
2 tbsp Oil
1 pinch salt
1 cup paneer crushed
1 cup chopped spinach
1 tbsp chopped garlic
1 tspn salt
1 tspn crushed black pepper
1) Mix the filling ingredients and set aside
2) In a bowl mix the pastry ingredients and knead a smooth dough. Cover and set aside for 20 min
3) now using lot of cornflour till our a thin pastry sheet of the dough
4) at the end of the sheet put the filling vertically spread but thick enough. Brush the rest of the pastry with some more butter or oil
5) start rolling the sheet from the end where the filling I put.
6) roll until you reach the end. Seal the edges. Brush milk in top and sprinkle some sesame seeds
7) place this roll in a baking sheet and bake at 200 degrees for 20 min in pre heated oven
8) you can also shallow fry them in a non stuck pan for 10 min
Serve hot with tea or coffee
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