mediterrenean cuisine

This delicious vegetarian spinach borek is great to serve as an appetizer, for breakfast, or a snack on the go.

Spinach Borek (Ispanakli Borek)

olive oil

onion ((finely diced))

garlic ((finely chopped))

½ finely chopped red chilli (optional) (or ¼ tsp chili flakes)

tomato paste

TSP black pepper

TSP paprika

½ TSP salt

spinach

full fat milk

vegetable oil

butter

sesame seeds

Heat a large pan or wok on medium heat.

Add olive oil and gently saute the onions and garlic until translucent.

Stir in the tomato paste, chili, salt, pepper, and paprika, saute for another minute.

Add the spinach and cook for a few minutes on high heat until the water from the spinach totally evaporates.

Remove from the heat and let it cool down before using for borek.

Cooking the Spinach Filling

Put 2 egg whites+ 1 whole egg in a bowl and whisk lightly.

Pour in the milk and vegetable oil and whisk to combine. Set aside to use when required.

Preparing the Sauce

Preheat the oven to 180°C (fan oven).

Line a rectangular baking tray size of 35cm x 25 cm or a round tray size of 28cm dia with a baking sheet.

Lay a piece of yufka on a work surface and scatter 2-3 tbsp of the sauce on it, spread the sauce evenly using a pastry brush.

Divide the filling into 3 and scatter ⅓ of it on yufka evenly. Then cut the yufka in quarters. You will have 4 large triangles.

Take one of the triangles and roll it starting from the large side into a long sausage shape.

Swirl the long sausage into a rose shape, tuck the loose end piece underneath the rose.

Repeat the same for the rest of the yufka pieces, you should have 12 roses out of 3 yufka sheets.

Place them on a baking tray and brush with melted butter and then egg yolk.

Sprinkle on sesame seeds or nigella seeds.

Place the tray in the oven and cook the boreks for 40 minutes or until golden brown.

Shaping the Rose Shaped Borek

These juicy and delicious beef koftas are perfect for the BBQ to entertain guests but you can also cook them on the grill or on a skillet.

Inegol Kofte - Turkish Beef Kofta Recipe

beef

breadcrumbs

water

salt

tbsp bicarbonate of soda

lemon juice

onions

Mix the mince with salt, water, and breadcrumbs in a large bowl and knead for about 6-7 minutes until firm.

Cover the bowl and keep it in the fridge and let it marinate for 24 hours.

After 24 hours, mix the lemon juice and bicarbonate of soda in a small bowl then add it to the mince.

Add the grated onions as well and mix them all until nicely combined.

Take walnut size pieces from the mixture and turn them into a finger shape. Alternatively, shape them like small burger patties if you want to cook them on the BBQ.

Repeat until all the mixture is finished. You should end up with around 30-32 koftes. Place them on a plate, cover and put them back in the fridge for another 2-3 hours.

Grill the koftes on the BBQ or oven-grill or shallow fry on a skillet for about 5 to 6 minutes until they become golden brown.

This is my favourite kofte and I always wanted to learn how to make it. It is definitely on my list to try this weekend!

Made this for a cookout and it was a huge hit. Thank you for great recipe!!!

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Spinach Borek (Ispanakli Borek)

Inegol Kofte - Turkish Beef Kofta R...

Top 2 mediterrenean cuisine recipes from across the web

The most viewed mediterrenean cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spinach Borek (Ispanakli Borek)

Inegol Kofte - Turkish Beef Kofta R...

The most viewed mediterrenean cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine