Feta and boiled potato rolls (Fırında Sigara Böreği)
Last week I went to a Turkish store and bought their real noodles because I wanted to compare them with our homemade crusts ... for me personally, our crusts are much better.
Preparation steps
- Wash the potatoes and cook in water with a little salt, do not peel it. When cooked, drain the water and leave to cool. Grate the chilled potatoes on a coarse side. Add the crushed feta cheese, finely chopped parsley, pepper and hot beaten pepper and mix everything well. Set aside.
- In a small bowl, pour olive oil, kefir / yogurt, 1 whole egg and one egg white, baking powder and flour and whisk everything well with a whisk wire to get a smooth mass.
- Open the noodles and put one large noodle on the work surface, topped with 4-5 tablespoons of egg mass (if you use our shells, then about 2 to 3 tablespoons is enough, Turkish noodles are huge compared to our shells) and brush all over jufki.
- Put the second noodle over the first coated noodle and coat it with egg mass as well. Cut the noodles into 16 equal triangles. At the beginning of each triangle put a full teaspoon of potato mass. Fold the outer pages over the filling and wrap in a bun.
- Place the wrapped rolls on a baking sheet, which you have covered with baking paper. There were only 3 noodles in my half kg pack. Coat the third noodles with only half, transfer the second half over the coated half and coat the upper part of the noodles as well. Cut into 8 triangles and put the potato filling again, wrap and place on a baking sheet. Whisk the remaining egg yolks, if by any chance you have a crust coating left, add the egg yolks with a few drops of water and whisk everything together and coat the rolled rolls with this mass. Preheat the oven to 175 ° C and bake for about 30 to 35 minutes or until your rolls are golden brown. Coat the baked rolls with melted butter.
- Pleasant !!!!
