Kusdasi: Börekler Savory Pastries

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The fabled ruins of ancient Ephesus are the backdrop to this modern Port of Call, which has revolutionized a sleepy fishing hamlet into one of Turkey´s coastal resorts. 
 Kusdasi denotes Bird Island in Turkish, and this charming region houses the beautiful Dilek National Reserve and the incredible Ionian Archaeological sites, especially Ephesus, the ancient Roman capital. 

The Hotel Kismet, one of the loveliest accomodations in Kusdasi, and has the loveliest jasmine fragrance in night bloom and a panoramic harbor with a picturesque town. 

The hotel owner Halim Ozbas and his wonderful mother Hümeyra gave me this recipe a couple of years ago, during a trip we had made to Istanbul and Kusdasi. 

These pastries can be made with almonds and sweet stuffings or savoury ... very versatile. 

SPICES AT SPICE MARKET.      KUSDASI BÖREKLER. 

HOTEL KISMET KUSADASI BÖREKLER SAVORY PASTRIES ...

This recipe makes between 9 and 12 pastries. 

FILLING ...

1 tblsp. butter
1 onion minced finely ( shallots can be subbed )
a pinch of dry thyme
4 ounces of fresh spinach or completely thawed and drained frozen
1 cup chopped parsley
4 ounces of ground lamb or beef 
a couple of tablespoons of Turkish goat cheese similar to Feta or Feta 

PASTRY ...

9 sheets of Phyllo Pastry thawed 
1/2 cup butter ( 1 stick ) melted
2 tblsps Evoo

FOR FILLING ...    
1. melt 1 tblsp butter in large skillet over medium heat
2. add the minced onion and thyme and sauté until onion or shallots are golden
3. add the meat &  the spinach and sauté 6 mins. until cooked through
4. Season with salt and freshly ground rose or black pepper
5. Stir in minced fresh parsley and the goat or feta cheese and let cool at room temperature

FOR PASTRY ...

1. place a phyllo sheet on work butcher block or surface and with long edge parallel to edge of work surface cover remaining sheets with plastic and moist towel
2. brush with melted butter ( the 2 phyllo sheets and top with third pastry sheet and brush with butter 
3. slice the stack of phyllo crosswise into 3 rectangular sections, and leave a 2 inch border at bottom and a half inch border at sides 
4. fold the 2 inch border over filling and fold sides and roll up
5. repeat the layering, by filling and rolling with remaining phyloo and the lamb, spinach and feta filling
6. brush with butter and chill and prepare next day if have time and / or: 
7. heat Evoo in large skillet and cook the rolls in batches until golden on all sides, turning over frequently - about 3 1/2 mins per side
8: Using slotted spoon, remove and place on paper towelling 
9. drain butter and pat dry
10. serve warm with an espresso or glass of red wine or chilled beer
11. Poppy seeds or seed of choice is optional to sprinkle on top 

ENJOY,
Margi. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Kusdasi: Börekler Savory Pastries Posted: 29 September 2012 at 09:58
	The fabled ruins of ancient Ephesus are the backdrop to this modern Port of Call, which has revolutionized a sleepy fishing hamlet into one of Turkey´s coastal resorts. Kusdasi denotes Bird Island in Turkish, and this charming region houses the beautiful Dilek National Reserve and the incredible Ionian Archaeological sites, especially Ephesus, the ancient Roman capital. The Hotel Kismet, one of the loveliest accomodations in Kusdasi, and has the loveliest jasmine fragrance in night bloom and a panoramic harbor with a picturesque town. The hotel owner Halim Ozbas and his wonderful mother Hümeyra gave me this recipe a couple of years ago, during a trip we had made to Istanbul and Kusdasi. These pastries can be made with almonds and sweet stuffings or savoury ... very versatile. SPICES AT SPICE MARKET. KUSDASI BÖREKLER. HOTEL KISMET KUSADASI BÖREKLER SAVORY PASTRIES ... This recipe makes between 9 and 12 pastries. FILLING ... 1 tblsp. butter 1 onion minced finely ( shallots can be subbed ) a pinch of dry thyme 4 ounces of fresh spinach or completely thawed and drained frozen 1 cup chopped parsley 4 ounces of ground lamb or beef a couple of tablespoons of Turkish goat cheese similar to Feta or Feta PASTRY ... 9 sheets of Phyllo Pastry thawed 1/2 cup butter ( 1 stick ) melted 2 tblsps Evoo FOR FILLING ... 1. melt 1 tblsp butter in large skillet over medium heat 2. add the minced onion and thyme and sauté until onion or shallots are golden 3. add the meat & the spinach and sauté 6 mins. until cooked through 4. Season with salt and freshly ground rose or black pepper 5. Stir in minced fresh parsley and the goat or feta cheese and let cool at room temperature FOR PASTRY ... 1. place a phyllo sheet on work butcher block or surface and with long edge parallel to edge of work surface cover remaining sheets with plastic and moist towel 2. brush with melted butter ( the 2 phyllo sheets and top with third pastry sheet and brush with butter 3. slice the stack of phyllo crosswise into 3 rectangular sections, and leave a 2 inch border at bottom and a half inch border at sides 4. fold the 2 inch border over filling and fold sides and roll up 5. repeat the layering, by filling and rolling with remaining phyloo and the lamb, spinach and feta filling 6. brush with butter and chill and prepare next day if have time and / or: 7. heat Evoo in large skillet and cook the rolls in batches until golden on all sides, turning over frequently - about 3 1/2 mins per side 8: Using slotted spoon, remove and place on paper towelling 9. drain butter and pat dry 10. serve warm with an espresso or glass of red wine or chilled beer 11. Poppy seeds or seed of choice is optional to sprinkle on top ENJOY, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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