CRUNCHY BREK RECIPE WITH PRE-COOKED YUFKA l Amazingly delicious and so easy!

Turkish food, Turkish food recipes, Turkish food channel,
Turkish food at home

CRUNCHY BREK RECIPE WITH PRE-COOKED YUFKA l Amazingly delicious and so easy!

In this episode, I'd like to share with you one of my favorite brek recipes. It is so crunchy, easy to prepare and cook. This amazing brek is best served right after it's cooked, hope you give it a try! Eating this can make you fat, but not eating makes you regret :)

Music: Koycegiz Yollari - Turkish Folk Song
Arrangement and piano: Elvan A. ULUCINAR

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INGREDIENTS
2 sheets pre-cooked yufka
1 egg
3-4 slices Ezine cheese
1/2 cup chopped fresh parsley
3-4 tbsp sunflower oil
2 tbsp butter
Salt & pepper

DIRECTIONS
For the filling: crumble cheese into a medium bowl.
Sprinkle a pinch of black pepper, add chopped parsley.
Mix, set aside.
Crack the egg into a small bowl, add 1-2 tbsp water.
Sprinkle a tiny pinch of salt and pepper, beat well.
Carefully remove yufkas from the pack.
They might be too dry and therefore fragile, wet them with some water, if needed.
Lay yufkas carefully on a surface then cut into strips, about the size of an hand.
Working with one strip at a time, place it on a surface lengthwise.
Lightly brush with egg wash.
Spread a heaping teaspoon filling, at one end.
Fold corner of strip over the filling to form a triangle, then continue to fold up the strip in triangles.
Brush the other end with egg wash then seal well.
Place on a plate, sealed side down.
Repeat with remaining strips.
Check for large holes and patch them, with pieces of yufka from the edges.
You can refrigerate uncooked breks for up to 2-3 days, or freeze for up to 3 months.
Use any leftover filling when making omelette.
To cook breks, put oil and butter in a pan, bring to a boil over medium low heat.
Once a foamy white layer forms on the top, skim that foam using a slotted spoon.
Then add breks and cook until golden brown on each side, over medium heat, turning once.
They cook fast, takes about 1-2 minutes on each side, so make sure to keep an eye on them.
Transfer to a paper towel lined plate and repeat with remaining breks.
Add some more oil into the pan, if needed.
Transfer to a plate and serve immediately.
We never get tired of this brek!

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