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Hunters Pastry Recipe

Hunters Pastry Recipe

Hunters Pastry Recipe


 

 In this post, we tend to square measure planning to share our terribly delicious, crisp and fresh pastry with you. Its name is Hunters Pastry (in Turkish, we tend to decision it: Avcı Böreği, its pronunciation: AHV-jih boo'rek). it's ideal for either lunch or party. it's originally from Canakkale town. But, you'll be able to notice this pastry/byrek in patisseries, workplace retailers or byrek retailers terribly simply throughout the country. In Turkey, many alternative regions have their own special pastries/byrek, like Çanakkale town and its "Hunters pastry - Avcı Böreği". As you will recognize Turkey (Anatolia) has completely different regions and each region has their own version of the pastries/byrek, desserts, dishes, like dynamical a number of the ingredients. that is why such a big amount of dishes amendment from one region to a different.

 

 What is Turkish Byrek/Börek

Byrek/Börek square measure the favored pastries and pies of all shapes and size that common in Asia Minor (Turkey). perhaps you think that that "What is Turkish Byrek/Börek?". Actually, Byrek/Bourek/Börek may be a general term of Turkish for stuffed pastries. it's used throughout the Mediterreanen and Balkans regions in Europe much. Foreexample: in Balkan country, it's referred to as as (Bourek), in Italy, it's referred to as (Pierogi), in Russia, it's referred to as (Pirochk). The filling ingredient is commonly Spinach, cheese and different shredded vegetables like parsley and mashed potatoes, usually the dough is paper - skinny puff paste (yufka) stratified , rolled or collapsable round the components of byrek, then baked, cooked or steamed. per historians; Byrek/Börek may be a ancient Turkish pastry that dates back to the Ottoman Empire.

 Byrek/Börek is distinguished by selection and might typically befound in these varieties at a "Byrek search or Börek Shop" (in Turkish we tend to decision it: Börekçi) with spinach: ıspanaklı börek - spinach byrek, with everything: karışık börek - combine byrek (byrek with filling of cheese, meat and vegetables), with yellow cow's milk cheese: kaşar peynirli börek - yellow cow's milk cheese byrek , with ground lamb or beef: Kıymalı börek - ground meat byrek, with mashed potatoes: patatesli börek - potatoes byrek, with white sheep's milk cheese: peynirli börek - cheese byrek.

 How to build Turkish Hunters Byrek (Avcı böreği)!

This Hunters Byrek is that sort of direction that we have a tendency to square measure positive you may prepare additional times. Because, they are;

Very alimental, fast and simple to create,
Healthy, hearty, delicious, tender and fresh,
Can be created with completely different fillings (ground meat-walnuts, chicken-walnuts, cheese-parsley-walnuts etc),
Can be served heat and cold,
A great nourishment, the proper snack for a celebration.
It is very straightforward to try and do as you simply ought to place along all the ingredients in an exceedingly bowl, combine till combined then cook mixture for a jiffy so skinny yufka puff paste stratified , rolled round the ingredients then bake.

 Recipe for Turkish Hunters Byrek
This byrek is consumed for breakfast, lunch for a snack, or packed and consumed cold on the road or in picnic. it's varied, versatile, delicious, cheap and, its eater type is therefore distinctive.

Here it's our Turkish Hunters Byrek (Avcı böreği)'s recipe;

Very good family favourite;

Serve: eight servings (16 items of pastry-byrek), Preparation Time: quarter-hour, change of state Time: twenty minutes, Cuisine: Mediterranean & Indo-European language Cuisines,


Recipe for Turkish Hunters Byrek (Avcı böreği)
This börek/byrek is consumed for breakfast, lunch for a snack, or packed and consumed cold on the road or in picnic. it's varied, versatile, delicious, cheap and, its eater type is therefore distinctive.

Here it's our Turkish Hunters Byrek (Avcı böreği)'s recipe;


Very good family favourite;


Serve: eight servings (16 items of pastry-byrek), Preparation Time: quarter-hour, change of state Time: twenty minutes, Cuisine: Mediterranean & Indo-European language Cuisines,


Ingredients:

For Pastry-Byrek:


6 items of dough sheets, (in this formula we tend to used Turkish Yufka: Yufka is thicker than the pate feuillete, Forexample one yufka = nearly five sheets of phyllo),
For Filling:
300 gr boeuf, (if you wish, you'll use lamb or others),
1 or two traditional size onion, choped,
2 Tablespoons edible fat,
1 Tablespoon vegetable oil,
1/3 Cup fine cracked wheat (Bulgur), (nearly sixty gr fine bulgur),
A Handful walnuts, roughly sliced, (nearly 1/2 Cup sliced walnuts),
1/2 Bunch of parsley, chopped,
1/2 Teaspoon salt, red pepper flakes and ground black pepper to style,

For Stuffing:


1 cup water, (nearly two hundred ml),
1 cup of edible fat, (nearly two hundred ml),

For Topping:


1 Egg, (beaten),
1 Cup crumble bbread 

Method

 

 First of all, place your all ingredients on your room instrumentality. For filling, fry the sliced walnuts with a touch oil and edible fat for a short while (2-3 minutes). Then, add ground meat and onion and still sauteing till their color changes. (In the meanwhile, you'll add some a lot of oil, if needed).
Meanwhile, dip the fine cracked wheat (bulgur) with predicament, certify the water level is 1cm (nearly zero,5 inch) on top of the cracked wheat. Once you've got cooked the mixture of ground meat, onion and walnuts, add the wetted bulghur, sliced parsley, salt and spices (ground black pepper and red pepper flakes) and keep stirring for an additional 1-2 minutes, then put off the warmth and put aside. (If you want, you'll add some ingredient within the stuffing with ground meat).
For stuffing: combine the water and edible fat. Then, unfold a dough sheet and run it everywhere with this mixture. Then, place a second dough sheet over it. place a lot of mixture once more and cut the dough sheet into eight equal elements. Then, place some ground meat and walnuts mixture on sides and fold the perimeters over. Then roll it over. Follow an equivalent procedures for the opposite four dough sheets.
For Topping: crack AN egg into the mixture of water and oil and whisk it. And place bread crumbs in another plate. Then, dip the pastries into this liquid mixture 1st, then into the bread crumbs; then place them on the baking sheet. Bake till golden brown within the kitchen appliance preheated to 190°C (nearly 375°F).
Serve Hunters Byrek (Avcı böreği) whereas they're hot.

 

 

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