Turkish Borek Recipe With Potato And Pepper Paste

Delicious Turkish borek recipe with potatoes and pepper paste, how to make tray pastry
I add 2 scoops of yoghurt to make borek sauce.
2 scoops of milk
I do not use factory milk or yoghurt. If you can find milk, make yoghurt yourself.
6 eggs
20 grams of salt
A little more than 1 scoop of sunflower oil
half a packet of baking powder, i.e. 5 grams
drinkable soda 200 milliliters
I’m whisking the ingredients.
It will have soup consistency and will not be too liquid or solid.
I chop 1 bunch of parsley
I grate 8 potatoes
I use a grater with large holes and press the potato on the grater.
I’m making some large potatoes. I’ll put them raw in the pastry. Don’t be afraid that the potatoes won’t cook. Shredded potatoes cook very easily.
hot pepper sauce
You can also use tomato paste, but if you want it to be delicious, use pepper paste.
I mix the potatoes thoroughly and do not add salt. There is enough salt in the tomato paste, and the sauce I put in the pastry sauce will be sufficient.
I use a 1250 gram tray
I add oil to the bottom of the tray and rub it all over thoroughly.
15 phyllo breads
I place the phyllo bread around the tray.
Yufka emerged by baking rolled dough and rolled dough products on round, metal inclined plates in the periods when yeast had not yet been invented. In Turks, bread was generally made as unleavened bread in ancient times, and this was called yufka or lavash.
I add the pastry sauce I prepared all over the bread.
I add the dough in a crumpled form.
I add grated potatoes
I make sure I add it to the corners first and then add it to the middle.
I add the pastry sauce, I add it in an amount to make sure that this sauce reaches everywhere, I know how much I need to add, it would not be good to add too much, if I add less it will be dry.
I add chopped parsley
I add another layer of phyllo bread in a scattered manner.
In the middle part of this pastry, you can prepare cheese, leek, spinach, minced meat or other types of vegetables in addition to potatoes.
I add the pastry sauce
Now I cover the pastry by adding sauce and we move on to the finale.
If you make cheese borek, be sure to add sesame and black cumin on it.
It is important for this type of borek to be cold for it to rise well. It should be kept in the refrigerator before cooking.
If you are not in a hurry, prepare it a day in advance, take it out of the refrigerator in the morning and bake it.
I cover it with a plastic bag to prevent it from drying out.
I came in the morning and took the tray out of the fridge, now it should be ready for breakfast.
The borek will be fried in the oven at 170 degrees for 25 minutes.
The top of the borek is nicely browned and crispy. You need to make sure that it is browned on the bottom. If you know how your oven cooks, there is no problem.
Potato borek is cut into 48 slices for 24 people.
It’s very hot now, I can serve it in 10 minutes.
Borek is very delicious and looks great with its green, yellow and red colors.
The corners are very crispy, but do not expect the potato borek to be too crispy, only the corners are crispy.
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Hello everyone, welcome to Chef  Salim’s detailed recipes channel,  I add 2 scoops of yoghurt to make borek sauce. 2 scoops of milk  I do not use factory milk or yoghurt. If  you can find milk, make yoghurt yourself.  6 eggs 20 grams of salt 

A little more than 1 scoop of sunflower oil half a packet of baking powder, i.e. 5 grams  drinkable soda 200 milliliters I’m whisking the ingredients.  It will have soup consistency and  will not be too liquid or solid.  I chop 1 bunch of parsley I grate 8 potatoes 

I use a grater with large holes  and press the potato on the grater.  I’m making some large potatoes. I’ll put them raw  in the pastry. Don’t be afraid that the potatoes   won’t cook. Shredded potatoes cook very easily. hot pepper sauce 

You can also use tomato paste, but if you  want it to be delicious, use pepper paste.  I mix the potatoes thoroughly and do  not add salt. There is enough salt   in the tomato paste, and the sauce I put  in the pastry sauce will be sufficient. 

I use a 1250 gram tray I add oil to the bottom of the tray   and rub it all over thoroughly. 15 phyllo breads  I place the phyllo bread around the tray. Yufka emerged by baking rolled dough and   rolled dough products on round, metal inclined  plates in the periods when yeast had not yet  

Been invented. In Turks, bread was generally  made as unleavened bread in ancient times,   and this was called yufka or lavash. I add the pastry sauce I   prepared all over the bread. I add the dough in a crumpled form.  I add grated potatoes I make sure I add it to  

The corners first and then add it to the middle. I add the pastry sauce, I add it in an amount to   make sure that this sauce reaches everywhere, I  know how much I need to add, it would not be good  

To add too much, if I add less it will be dry. I add chopped parsley  I add another layer of phyllo  bread in a scattered manner.  In the middle part of this pastry, you can prepare  cheese, leek, spinach, minced meat or other types  

Of vegetables in addition to potatoes. I add the pastry sauce  Now I cover the pastry by adding  sauce and we move on to the finale.  If you make cheese borek, be sure  to add sesame and black cumin on it. 

It is important for this type of borek to be  cold for it to rise well. It should be kept in   the refrigerator before cooking. If you are not in a hurry,   prepare it a day in advance, take it out of  the refrigerator in the morning and bake it. 

I cover it with a plastic bag  to prevent it from drying out.  I came in the morning and took the tray out of  the fridge, now it should be ready for breakfast.  The borek will be fried in the  oven at 170 degrees for 25 minutes. 

The top of the borek is nicely browned  and crispy. You need to make sure that   it is browned on the bottom. If you know  how your oven cooks, there is no problem.  Potato borek is cut into 48 slices for 24 people. It’s very hot now, I can serve it in 10 minutes. 

Borek is very delicious and looks great  with its green, yellow and red colors.  The corners are very crispy, but do not  expect the potato borek to be too crispy,   only the corners are crispy. Don’t forget to click the like  

Button and turn on the bell notification, see  you again in a new video, stay with love good bye