Ingredients with Measurements:
- 1 package of phyllo dough (12 sheets)
- 1/2 cup of unsalted butter, melted
- 1 pound of mushrooms, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
- 1 cup of feta cheese, crumbled
- 1 cup of mozzarella cheese, shredded
- 1/4 cup of parsley, chopped
- 1 egg, beaten
Special equipment needed:
- 9x13 inch baking dish
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms, onion, garlic, salt, black pepper, and red pepper flakes. Cook for 5-7 minutes or until the mushrooms are tender and the onions are translucent. Remove from heat and let cool.
3. In a large bowl, mix together the feta cheese, mozzarella cheese, parsley, and the cooled mushroom mixture.
4. Lay one sheet of phyllo dough on a clean surface and brush it with melted butter. Repeat with 5 more sheets, brushing each layer with butter.
5. Spread the mushroom and cheese mixture evenly over the top of the phyllo dough.
6. Lay another sheet of phyllo dough over the top of the mushroom and cheese mixture and brush it with butter. Repeat with 5 more sheets, brushing each layer with butter.
7. Cut the kol böreği into squares or triangles.
8. Brush the top of the kol böreği with the beaten egg.
9. Bake for 30-35 minutes or until the top is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 380
Fat: 28g
Carbohydrates: 20g
Protein: 13g
Sodium: 780mg
Sugar: 2g
Substitutions for ingredients:
- Instead of feta cheese, you can use ricotta cheese.
- Instead of mozzarella cheese, you can use cheddar cheese.
- Instead of mushrooms, you can use spinach.
Variations:
- Add cooked ground beef or lamb to the mushroom and cheese mixture for a meaty version.
- Add diced tomatoes to the mushroom and cheese mixture for a fresh twist.
- Use different herbs such as dill or mint instead of parsley.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with butter to prevent it from drying out.
- Let the mushroom and cheese mixture cool before spreading it over the phyllo dough.
- Use a sharp knife to cut the kol böreği into squares or triangles.
Storage instructions:
- Store leftover kol böreği in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the kol böreği on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the kol böreği on a platter with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
- Lemon wedges
Pairings:
- Serve with a side salad of mixed greens and a lemon vinaigrette.
Suggested side dishes:
- Roasted vegetables such as zucchini, eggplant, and bell peppers.
- Turkish rice pilaf.
Troubleshooting advice:
- If the phyllo dough tears, simply patch it up with another piece of phyllo dough and brush it with butter.
Food safety advice:
- Make sure to cook the mushrooms and onions until they are tender and fully cooked.
Food history:
- Kol böreği is a traditional Turkish dish that is made with layers of phyllo dough and a filling of cheese, meat, or vegetables.
Flavor profiles:
- Savory, cheesy, earthy, and slightly spicy.
Serving suggestions:
- Serve the kol böreği warm or at room temperature as an appetizer or main dish.
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Region: Turkish