Baked Borek

Prep. 15 mins

Cooking 10 mins

Serving 4

INGREDIENTS Measurements

for filling

2 Tablespoons olive oil

1/2 cup onion, chopped

4 tablespoons spinach, minced

1 tablespoon fresh pomegranate seeds

Salt & pepper

for Borek

2 cups flour

1/2 Teaspoon salt

1 Teaspoon white vinegar

1 cup water, chilled

1 Eggs wash (1 egg beaten with 2 tablespoons yogurt)

Sesame and black seed for garnishing

METHOD

- Preheat oven to 170 Celsius degrees.
- Mix flour and salt using an electric mixer on low speed, add vinegar.
- Add water gradually; knead on medium speed until the dough comes together.
- Roll on a lightly flour- dusted surface to a ½ cm thickness, cut into circles (7cm in diameter) using a ring.
- Put a small amount of the stuffing in the centre of each circle and fold one side over the filling, pinch the edges slightly with a fork tip to seal.
- Arrange on a baking tin, brush with egg & yogurt mixture and sprinkle sesame and black seed on top.
- Bake for 10 minutes or until golden.
- Serve the Borek warm in a large bread basket.

CHEF NOTES

Spinach stuffing can be replaced with any other fillings such as ripe minced meat or favorite cheeses, and borek can be made sweet by using pieces of dried fruit for stuffing instead of salty fillings.

Baked Borek

Baked Borek

INGREDIENTS Measurements

for filling

for Borek

METHOD

CHEF NOTES

TAGS

CHEF'S CHOICE

Sambosa

Hawawshi

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Baked Borek

Baked Borek

INGREDIENTS Measurements

for filling

for Borek

METHOD

CHEF NOTES

TAGS

CHEF'S CHOICE

Sambosa

Hawawshi

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