SALMON AND SPINACH BOREK - Salmon and Spinach Turkish Pie

SALMON AND SPINACH BOREK- Salmon and Spinach Turkish Pie

In this episode, I'd like to share with you how to make, 'Salmon and Spinach Brek'.
'Brek' is a famous Turkish snack. Made by, rolling out very thin pastry dough called, 'yufka'. I used ~Salmon and Spinach~ for the filling and it is so yummy but there are numerous varieties of Brek, so you can use whatever your heart desires.


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INGREDIENTS:
4 sheets yufka pastry (large round shaped, Turkish, Phyllo Dough)
2 eggs, 1/4 cup milk
1/2 kg. (1 pound) spinach (trimmed, washed and dried)
1 salmon (cut into cubes, de-boned)
1 cup chopped parsley, 1 cup chopped fresh dill
4-5 sprigs of green onions (chopped)
Salt, pepper, paprika, Olive oil
Zest of a half a lemon
Sesame seeds, black sesame seeds (optional)

CHEESE MIXTURE:
1 cup cream cheese, 1/4 cup parmesan, 1 egg, 1 tbsp parsley,
Salt&pepper


DIRECTIONS:
Heat 1-2 tbsp olive oil in a large pan and pour the spinach.
Add a pinch of salt&pepper and cook 5 minutes by stirring occasionally.
Meanwhile, preheat your oven to 200 C (400 F) and line a large baking sheet with parchment paper.
Beat 2 eggs just until combined, add milk, 1/2 cup olive oil, a pinch of salt&pepper and beat again, then set aside.
Cut Turkish pastries in half. Stack each half, on top of each other then cut into three equal wedges. So you have a total of 24 triangles.
Stack sheets, on top of each other and set aside.
(If using regular Phyllo dough, instead of Yufka, use 36 sheets and work with
3 pastry at a time before spreading the filling)
De-bone the salmon carefully and then rinse it.
Add salmon and the fresh herbs into the pan, stir and let cook for one min.
Then add the cheese mixture, 1/2 lemon zest, a pinch of paprika and check the seasoning, season to taste if needed then mix well and cook 2 more minutes.
Divide the filling into portions.
Working with two triangles of pastry at a time, brush one piece with egg mixture,
place the other one on top and brush again.
Spread a portion of the filling into the large end of the triangles.
Fold the corners of the large end of the pastry on top of the filling, and, starting from the large end, fold the pastry up into a rectangular shape.
Place them, sealed side down, on the baking sheet.
Repeat until all the pastry and filling have been used.
Finally, brush the top of each pastry with egg mixture and sprinkle sesame or black sesame seeds on top if desired.
Last but not least, with a knife make a hole in the center of each pastry to allow steam to escape.
Bake for 20-25 minutes, leave to cool for 5 minutes then enjoy :)


READY :)
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