Ingredients with Measurements:
- 1 package of phyllo dough (12 sheets)
- 3 medium-sized potatoes, peeled and boiled
- 1 cup of crumbled feta cheese
- 1/2 cup of grated cheddar cheese
- 1/4 cup of chopped parsley
- 1/4 cup of chopped dill
- 1/4 cup of chopped green onions
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish (9x13 inches)
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, mash the boiled potatoes with a fork.
3. Add the feta cheese, cheddar cheese, parsley, dill, green onions, salt, and pepper to the mashed potatoes. Mix well.
4. Brush the bottom of the baking dish with olive oil.
5. Lay one sheet of phyllo dough on the bottom of the baking dish. Brush it with olive oil.
6. Repeat step 5 with 5 more sheets of phyllo dough.
7. Spread the potato and cheese mixture evenly on top of the phyllo dough.
8. Layer the remaining 6 sheets of phyllo dough on top of the potato and cheese mixture, brushing each sheet with olive oil.
9. Brush the top layer of phyllo dough with olive oil.
10. Cut the kol böreği into squares or diamonds.
11. Bake in the preheated oven for 30-35 minutes or until the top is golden brown.
12. Let it cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 29g
Protein: 10g
Sodium: 520mg
Sugar: 1g
Fiber: 2g
Substitutions for ingredients:
- You can use ricotta cheese instead of feta cheese.
- You can use any type of cheese you prefer instead of cheddar cheese.
- You can use any type of herbs you prefer instead of parsley, dill, and green onions.
Variations:
- You can add cooked ground beef or lamb to the potato and cheese mixture.
- You can add sautéed spinach or kale to the potato and cheese mixture.
- You can make a sweet version of kol böreği by adding sugar, cinnamon, and nuts to the potato and cheese mixture.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with olive oil to prevent it from drying out.
- Don't overfill the kol böreği with the potato and cheese mixture to prevent it from falling apart.
- You can freeze the unbaked kol böreği for up to 3 months. Thaw it in the refrigerator overnight before baking.
Storage instructions:
Store the leftover kol böreği in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kol böreği in the oven at 350°F 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, chopped dill, chopped green onions
Pairings:
- Serve with a side salad of mixed greens and tomatoes.
- Serve with a side of roasted vegetables such as carrots, zucchini, and bell peppers.
Suggested side dishes:
- Mixed green salad with tomatoes
- Roasted vegetables
Troubleshooting advice:
- If the phyllo dough tears, don't worry. Just patch it up with another piece of phyllo dough and brush it with olive oil.
- If the kol böreği is too dry, brush it with a little bit of olive oil before serving.
Food safety advice:
- Make sure to wash your hands and all the utensils and equipment before starting to cook.
- Make sure the potatoes are fully cooked before mashing them.
- Store the leftover kol böreği in the refrigerator within 2 hours of cooking.
Food history:
Kol böreği is a traditional Turkish dish that is made with phyllo dough and various fillings such as cheese, meat, or vegetables. It is a popular dish for breakfast, brunch, or as a snack.
Flavor profiles:
Savory, cheesy, herby
Serving suggestions:
Serve the kol böreği warm or at room temperature as a main dish or as a side dish.
Related Categories
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Region: Turkish
Taste: Creamy, Cheesy, Savory, Comforting