Sample Dishes from Turkish Cuisine
Flaky Pastry with Green Lentil (Mercimekli Bükme
|Flour||4 3/4 cup||520 gr|
|Salt||1 1/2 tablespoon||18 gr|
|Egg||2 piece||100 gr|
|Vinegar||1 tablespoon||10 gr|
|Water||2 cup||400 gr|
|Green lentil||1/3 cup||60 gr|
|Olive Oil||1 1/2 tablespoon||15 gr|
|Black Pepper||2/3 teaspoon||1.5 gr|
|Margarine||3/4 cup||150 gr|
Sift flour in
a large bowl, reserving 1/4 cup. Add salt; mix. Make a hole in center of flour.
Add egg, vinegar and water gradually, blending thoroughly. Add 1-2 tablespoons
of water if necessary. Knead for 7-8 minutes to make a medium soft dough.
Divide into 3 portions. Shape into balls. Cover with a damp napkin. Let stand
for 10 minutes. Cook soaked green lentils with 3/4 cup of water for 30-35 minutes in a covered saucepan. Remove from heat; cool. Stir in lentils,
egg white with salt and pepper. Set aside. Divide softened margarine into 6
portions. Roll each (10 inch) in diameter, sprinkling with flour. Place one
pastry on top of the other. Use margarine between layers. Chill for 10
minutes. Roll into a circle 50 cm. Spread 2 portions of margarine over. Fold
opposite edges in thirds over for 10 minutes. Repeat same process twice more
with remaining portions of margarine on board. Cut into 20 pieces by 5 on long
side, 4 on short side. Stretch each inch thick oblong. Place fılling in center:
Fold long sides over fılling. Arrange on folded sides up. Banish
with beaten egg yolk. Bake in moderately hot oven for 25 minutes.
(in approximately one serving)
|Vitamin A||363 iu|
|Vitamin C||0 mg|
This lentil fılled
börek is an Afyon province speciality. The name comes from its folding manner.
It is served with sour cherry hoşaf or with water melon or antaloup in the summer