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Bun with Green Olives

Sample Dishes from Turkish Cuisine



Bun with Green Olives (Yeşil Zeytinli Börek)

IngredientsMeasureAmount
Flour5 1/2 cup600 gr
Salt1 tablespoon12 gr
Dry yeast3/4 tablespoon5.5 gr
Sugar1 teaspoon4 gr
Water (warm)1/4 cup50 gr
Oil2/3 cup130 gr
Yogurt1 1/2 cup330 gr
Green olive (ssedless)- -500 gr
Parsley 1 bunch60 gr
Walnuts (chopped)1/2 cup50 gr
Onion2 medium size120 gr
Tomatoe paste2 tablespoon20 gr
Red pepper1/2 teaspoon1 gr
Black Pepper1/2 teaspoon1 gr

Preparation

Sift flour in a large bowl, reserving 3/4 cup. Add salt; mix well. Make a hole in center. Combine yeast and sugar in a small bowl. Add warm water; stir. Pour into hole in center of flour. Cover yeast with some flour. Let rise in a warm place for 10 minutes. Blend in oil and yogurt gradually, mixing thoroughly. Knead for 5 minutes to make a soft dough. Cover and let rise in a warm place for 1 hour or until double in bulk. For fılling: Saute fınely chopped onions for 7-8 minutes in 1 tablespoon off oil reserving rest to oil baking pan. Add tomato paste; mix well. Stir in coarsely chopped olives, walnuts and parsley. Season with spices. Toss slightly. Divide into 12 portions. Set aside. Place raised dough on slightly floured board. Divide into 12 portions with floured hands. Shape into rolls. Roll each into 0.5 cm (1/4 inch) thick circles. Spread fılling over half of circle. Fold other half over filling like turnover. Seal well pinching edges together. Arrange on oiled baking pan 2 1/2 cm (1 inch) apart. Cover and let rise in a warm place for 15-20 minutes. Bake in a moderate oven for 30 minutes or until golden brown. Remove from oven. Cover with a damp napkin for 10 minutes. Serve hot.

Servings: 12

Nutritional Value
(in approximately one serving)

Energy391 cal
Protein8,6 g
Fat20,2 g
Carbohydrates43,2 g
Calcium91 mg
Iron1,76 mg
Phosphorus102 mg
Zinc1 mg
Sodium743 mg
Vitamin A408 iu
Thiamine0,08 mg
Riboflavin0,12 mg
Niacin0,89 mg
Vitamin C3 mg
Cholesterol4 mg

Regional Characteristics:

The recipe is from Gaziantep. It is delicious from of yeast brend favored on picnics in the spring. Sometimes the fılling is prepared at home and sent to the bakery to be baked in bread forms. 1 cup of browned ground meat and chopped fresh (or dried) tarragone are included in the fılling to improve taste and flavor. In Afyon province it is known as "Yeast Bread with Filling".