Patates Boreği
Ingredients:
3 pcs. fresh phyllo pastry ( yufka)
Filling sauce:
3 med. sized boiled potatoes 1 egg separated
1/2 bunch of parsley 1/2 glass milk
2 teaspoon salt 1/2 glass cooking oil
2 tsp. red pepper flakes
2 tsp. black pepper
dash of olive oil ( optional)
Procedures:
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| Grate the boiled potatoes or mash them with fork |
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| add chopped parsley, salt, red pepper flakes, black pepper and a little of olive oil |
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| this is the sauce that will be used in swiping the yufka ( oil, eggwhite, milk ) |
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| divide the yufka into 2 |
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| brush the yufka with the sauce |
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| spread the filling as shown |
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| fold the sides and start to roll |
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| coil the rolled yufka |
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| In a baking pan lined with wax paper, put in the coiled yufka in the center of the pan |
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| continue doing the same way of rolling and coiling of yufka and attach to the first coiled yufka |
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| done with the other yufkas |
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| this is the eggyolk with 2 tbsps of the sauce, stir and mix |
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| Brush the top with the eggyolk mixture |
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sprinkle in with nigella seeds ( çorek otü )
Bake in a preheated oven , 180C for 20-25 mins, or until golden brown on top.
Cool! Cut and serve! Enjoy!!
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