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Turkish berek

Turkish berek

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Ingredients for Making Turkish Shore

Ingredients for making turkish shore:

  1. Yufka (or Armenian pita) 1 pack

To prepare the filling No. 1:

  1. Hard cheese (any grade) 350 grams.
  2. Parsley 1 bunch (large).

For the preparation of filling No. 2:

  1. Minced meat 0.5 kg.
  2. Potato 2 big pieces
  3. Onions (large) 1 piece.
  4. Black pepper to taste.
  5. Kitchen salt to taste.
  6. Parsley to taste.

To prepare the fill, we need:

  1. Chicken egg 3 pieces.
  2. Olive oil 150 grams.
  3. Mineral water (Borjomi) 500 mg.
  • Main ingredients: Beef, Pork, Flour
  • Serving 4-6
  • World CuisineAsian, Oriental


Large cutting board, Knife, Ordinary cutting board, Metal or wooden spatula for turning, Egg bowl, Frying pan No. 2, Paper towels, Small filling bowl No. 1, Culinary brush for greasing, Kitchen stove, Oven, Baking sheets, Foil food plastic, Fridge, Fork, Serving dish

Cooking Turkish Shore:

Step 1: cut the yufka.

We take the packaging of the yufka, open it. On a large cutting board we cut Armenian lavash into 4 equal parts. As a result, we should get such huge triangles. Put them aside.

Step 2: prepare the filling number 1.

On a coarse grater, three cheese and put it in a small bowl. Wash the parsley greens carefully under running water, then put it on paper towels and pat it a little to get rid of excess moisture. When the greens dry a little, its regime is finely chopped on a cutting board and then mix with cheese. Mix cheese with parsley thoroughly.

Step 3: prepare the filling number 2.

We take onions, peel them, peel them thoroughly under running water, wipe them with paper towels and finely chop on a chopping board. Then we take any small frying pan, pour a little vegetable oil (sunflower or olive) there, put it on a big fire, wait a couple of minutes for the oil to warm up properly on it. Pour our finely chopped onion into the already heated oil and fry it over low heat. Try to constantly stir the onion with a wooden or metal spatula so that it does not burn. When the onion becomes transparent - add to it in the pan our minced meat and mix everything well. In the process of frying the minced meat with onions, try to constantly separate and crush the minced meat lumps directly in the pan, otherwise you will not get the filling, but a couple of pieces of minced meat with a small interspersed fried onion. While the minced meat with onions are fried over low heat, take the potatoes, peel them using a potato peel, peel them thoroughly under running water and rub them in a plate on a coarse grater. Then it should be added to the pan to the minced meat with onions. Stew until cooked over low heat, stirring constantly, at the end of cooking, salt and pepper a little to your liking, and also add finely chopped parsley. By the way, you can add parsley at will, this is not a fundamental requirement.

Step 4: prepare the fill.

Take the eggs, three jokes. Take a deep bowl. Put your hand over the bowl and use a knife to make a crack. Knife moderately hard, hit the egg to form a crack, then put the knife on the table, and now with both hands we carefully push the crack into two halves to release the insides of the egg from the bowl. Make sure that the shell does not fall into the bowl, but if it does get there, then with the help of that knife you can always take it out of there. So repeat with two other eggs. When all our eggs are broken into a bowl with a fork, beat them until smooth. Then we introduce vegetable oil (preferably olive oil) into the egg mass, mix everything thoroughly until a homogeneous mass is obtained. Now gently pour into the egg-oil mass, constantly at the same time stirring it with mineral water (as already indicated in the ingredients, I advise you to take Borjomi mineral water). Mix everything again and everything, our fill is ready.

Step 5: we form a bank.

Now we carefully take our yufka from the plate, put it on the board, and on our very edge we begin to lay out our filling using a teaspoon or a tablespoon. Next, carefully begin to fold the pita bread with a long tube. Try to lay meat filling on one triangle, and cheese on the other. We take a baking sheet, wash it thoroughly and wipe it thoroughly with paper towels. Using a culinary brush, a little grease the baking sheet with olive oil. Then we lay on it the twisted tubules of the bank. We lay out the tubes on a baking sheet in a checkerboard pattern, that is, first we put one tube with meat filling, and then a tube with cheese filling. Simply put - we alternate between them. All tubes should be laid quite tightly to each other. Since we get a lot of beech, I advise you to use several trays at once, as I did. True, on one baking sheet I laid out the tubes rectangular, and on the other - in a spiral.

Step 6: put the berek on a baking sheet.

When all the cans are laid out on a baking sheet - everything is plentifully poured with our filling. It was convenient for me to pour the fill with a small cup. As for me, it’s much more convenient to do this. The main thing is that all the tubes of the bank were completely flooded from above with fill and then they are excellently saturated in the morning. Then we cover the baking sheets with plastic wrap and put them in the refrigerator or in another cool place (if you do not have enough space in the refrigerator to install the baking sheets). It is best to do this in the evening, and cook the berek in the morning for breakfast.

Step 7: bake the berek in the oven.

In the morning, the next day, we take out the baking sheets with the bank from the refrigerator (or other cool place) and leave them not for long - so that they become room temperature. While our beech stands - "warms up" we go to our oven. We warm it on 180-200 degrees Celsius. Then in the middle of the preheated oven, set our baking sheets with the can and bake them until they get the same golden color.

Step 8: serve the Turkish bank.

When the can is baked, remove the pan from the oven, put on a wooden stand for hot and cover 10 minutes waffle towel. Then, carefully dividing into tubes, we take out each of them with a culinary spatula and put it on a serving dish. You can serve Turkish berek in both hot and chilled form. Enjoy your meal!

Recipe Tips:

- - As a forcemeat, I advise you to choose pork and beef. This combination is most pleasant to your taste in any dishes.

- - if your mincemeat is frozen, then before cooking it should be thawed naturally. To do this, you just need to substitute it in a bag under hot running water for a couple of hours, or transfer it to a plate, which should be installed near a hot stove. When the meat is melted, excess water and blood should be drained from it. In no case do not defrost the minced meat in the microwave, otherwise you will not only spoil it, but also activate harmful microbes. In addition, your microwave oven will then acquire the smell of thawed minced meat for a long time.

- - if you don’t have any minced meat, then you can always cook it yourself. To do this, you should take a piece of beef and pork tenderloin, and pass through a meat grinder several times. It is believed that the most delicious stuffing is minced meat. That is, you take a piece of meat and just chop it finely and finely into small pieces on a chopping board.

- - after you have prepared the pouring, try not to keep it in a bowl for a long time, but immediately, if possible, fill it with our can on a baking sheet. The maximum storage time of the fill in the bowl is 10 minutes.

- - From the whole packaging of the yufka I got 32 tubes. In the package itself there were 8 sheets of pita bread.

- - You can store the can on a baking sheet (even before baking) in the refrigerator for up to 5 days, but if it tastes good, it is not so simple to do.