Turkish Filled Pastries
These are a versatile Turkish pastry to be eaten with the
fingers. They become a canapé or a dessert, depending upon
their filling. When served as a canapé the boereks
should be piping hot so as not to be oily.
Mix dough, knead lightly and let stand one hour covered with a damp
cloth. Divide into quarters. Roll out paper thin on a board dustea
with cornstarch. Cut into rounds with biscuit cutter, and brush each
with melted butter.
- 3 cups pastry flour
- 3/4 cup water
- 1/2 Tbsp. butter
- 1/2 tsp. salt
- 1/2 Ib. cream or cottage cheese
- 2 Tbsp. butter
- 1 egg
- 1/4 cup milk
- 1/4 cup chopped parsley
One half cup each of walnuts, almonds and hazel-
nuts moistened slightly with sugar sirup or honey
and flavored with cinnamon and sugar.
Place a teaspoon of filling on each round. Roll up like a
pencil or fold over in half. Place on greased baking tin, brush
with melted butter and bake in hot oven until crisp and lightly
browned. Or fry in deep fat.
Cooked chopped meat or chicken seasoned with
chopped onions, parsley and bound with a slightly
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)