ingredients :
3 cups whole wheat flour
1 t salt
1 t chilli powder
1/2 cup buttermilk
warm water for kneading
For the filling:
1 cup crumbled feta cheese
3 T flat-leaf parsley
3 T flat mint leaves
1 T harissa ( chili paste )
To finish:
1-2 T butter - melted
Sift the flour into a large mixing bowl, add the salt, chilli powder and buttermilk.
Start kneading the dough, adding warm water as needed.
Knead for 5-10 minutes till a smooth, firm dough is formed.
Cover with a damp paper towel or cloth and let the dough sit for about 30 minutes.
In the meantime add the crumbled feta cheese along with the harissa (you could use hot sauce or red pepper flakes if you don't have harissa).
Flour the work surface and a rolling pin.
Take a ball of dough and roll it out as thinly as possible, flouring it all the time till circle is formed.
Sprinkle a handful of the cheese mixture over the lower half of the dough.
Fold the plain side of the dough over the filling to make a half circle.
Heat a nonstick griddle over medium heat.
Place the filled dough on the hot griddle and cook for a couple of minutes on one side.
Flip the pastry over and cook the other side for another 1-2 minutes.
Both side should end up crispy and somewhat golden.
Transfer the pastry to a plate, brush with melted butter and serve.
***
Borek + Raita = bliss.
1 T harissa ( chili paste )
To finish:
1-2 T butter - melted
Sift the flour into a large mixing bowl, add the salt, chilli powder and buttermilk.
Start kneading the dough, adding warm water as needed.
Knead for 5-10 minutes till a smooth, firm dough is formed.
Cover with a damp paper towel or cloth and let the dough sit for about 30 minutes.
In the meantime add the crumbled feta cheese along with the harissa (you could use hot sauce or red pepper flakes if you don't have harissa).
Flour the work surface and a rolling pin.
Take a ball of dough and roll it out as thinly as possible, flouring it all the time till circle is formed.
Sprinkle a handful of the cheese mixture over the lower half of the dough.
Fold the plain side of the dough over the filling to make a half circle.
Heat a nonstick griddle over medium heat.
Place the filled dough on the hot griddle and cook for a couple of minutes on one side.
Flip the pastry over and cook the other side for another 1-2 minutes.
Both side should end up crispy and somewhat golden.
Transfer the pastry to a plate, brush with melted butter and serve.
***
Borek + Raita = bliss.
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