Taste tip of village women. Flavor tip you should know when cooking pastry

Börek is one of the indispensable flavors of Turkish cuisine and is a food loved by almost everyone. However, it is of great importance to benefit from the experiences of village women in order to solve the secret of pastry and make delicious pastries every time. Here are the flavor tips you should know when cooking pastry.

Peasant women making pastriesOne of the things they pay most attention to is the consistency of the dough. The dough should neither be too hard nor too soft. If the dough has the right consistency, your pastry will shape more easily and reach the desired texture while baking.

One of the most important factors that enable the pastry to be layered is the oiling technique. Applying an equal amount of oil on each layer ensures that all parts of the pastry are browned and crispy at the same rate. Peasant women often cook melted butterThey prefer to use olive oil or olive oil.

The taste of the filling of the pastry is as important as the dough. In addition to using fresh and high-quality ingredients when preparing the stuffing, village women also pay attention to the dosage of spices. Additionally, thoroughly draining the water from the stuffing prevents the pastry dough from getting soggy and helps you get a crispier pastry.

HAND PURPLE PASTRY RECIPE

Hand Rolled Spinach Pastry Ingredients:

For the Dough;

1 glass of water Milk

1 glass of olive oil

1 egg

1 packet of baking powder

1 teaspoon salt

3-3.5 cups of flour

To open;

1 packet of corn starch

For the above;

1 finger less olive oil than 1 glass of water

For internal mortar;

2 bunches of spinach

1 small onion

2-3 tablespoons of olive oil

1 teaspoon of tomato paste

Salt

red pepper flakes

Black pepper

some granulated sugar

feta cheese

How to make Hand Rolled Spinach Pastry:

Wash the spinach thoroughly, drain it and chop it.

Add the chopped onion and oil to the pan.

Roast until it softens.

Add tomato paste optionally.

Roast some more.

Add spinach, salt and sugar.

Cook until the spinach releases its water and wilts.

Remove from the stove and leave aside to cool.

For the dough, mix milk, egg, salt and baking powder in a kneading bowl.

Add flour in a controlled manner.

Obtain a soft dough that does not stick to the hand.

Let the dough rest for 5 minutes.

Tear off 24 walnut-sized pieces from the dough.

Divide the meringues into 12 pieces.

Roll out each one to the size of a plate with starch.

Place them all on top of each other, sprinkling starch between them.

When all the meringues are finished, roll out 12 meringues to the size of your baking tray.

Place the first layer on a lightly greased tray.

Trim the excess parts around the edges.

Spread the spinach mixture evenly on top.

Roll out the second 12 meringues by following the same procedures.

Place it on the spinach mixture.

Heat the olive oil or oil in a pan on the stove.

Pour it all over your pastry.

Bake in a preheated oven at 180 degrees until golden brown.

After taking it out of the oven, let it rest for a while.

Enjoy your meal…