Ingredients with Measurements:
- 1 package of phyllo dough
- 1 cup of semolina
- 1 cup of feta cheese, crumbled
- 1/2 cup of parsley, chopped
- 1/2 cup of olive oil
- 1/2 cup of water
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, combine the semolina, feta cheese, parsley, salt, and pepper.
3. In a separate bowl, mix the olive oil and water.
4. Take a sheet of phyllo dough and brush it with the olive oil and water mixture.
5. Place another sheet of phyllo dough on top and brush it with the mixture as well.
6. Repeat this process with 4-5 sheets of phyllo dough.
7. Spread the semolina and feta cheese mixture evenly over the top sheet of phyllo dough.
8. Roll the phyllo dough tightly into a log.
9. Cut the log into 1-inch pieces.
10. Place the pieces in a baking dish, with the cut side facing up.
11. Brush the tops of the pieces with the remaining olive oil and water mixture.
12. Bake for 25-30 minutes, or until golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat: 20g
Carbohydrates: 28g
Protein: 8g
Substitutions for ingredients:
- Feta cheese can be substituted with goat cheese or ricotta cheese.
- Parsley can be substituted with cilantro or dill.
Variations:
- Add chopped spinach or kale to the semolina and cheese mixture.
- Add chopped walnuts or pine nuts to the semolina and cheese mixture.
- Use different herbs and spices to season the semolina and cheese mixture.
Tips and tricks:
- Make sure to brush each sheet of phyllo dough with the olive oil and water mixture to prevent it from drying out.
- Roll the phyllo dough tightly to prevent the filling from falling out.
- Use a serrated knife to cut the rolled phyllo dough into pieces.
Storage instructions:
Store leftover Semuda Börek in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Semuda Börek in the oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve Semuda Börek on a platter with a side of tzatziki sauce.
Garnishes:
Garnish Semuda Börek with chopped parsley or cilantro.
Pairings:
Serve Semuda Börek with a Greek salad or roasted vegetables.
Suggested side dishes:
- Tzatziki sauce
- Greek salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the phyllo dough is too dry, brush it with more olive oil and water mixture.
- If the filling is too dry, add more crumbled feta cheese or a tablespoon of olive oil.
Food safety advice:
- Make sure to cook Semuda Börek to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Store leftover Semuda Börek in the refrigerator and consume within 3 days.
Food history:
Semuda Börek is a traditional Turkish dish that is typically served as a snack or appetizer.
Flavor profiles:
Semuda Börek has a savory and slightly salty flavor, with a crispy phyllo dough exterior and a soft and cheesy filling.
Serving suggestions:
Serve Semuda Börek as a snack or appetizer, or as part of a larger meal.
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Region: Turkish