Best 2 Potato Boreks Borekas Tapukhay Adama Recipes
Embark on a culinary journey to discover the delectable Potato Boreks, also known as Borekas Tapukhay Adama, a traditional Turkish dish that tantalizes the taste buds with its crispy phyllo pastry enveloping a savory filling of mashed potatoes, herbs, and spices. This beloved dish, hailing from the vibrant city of Adana, holds a special place in Turkish cuisine, often gracing tables during special occasions and family gatherings.
In this comprehensive guide, we present a collection of three distinct Potato Borek recipes, each offering a unique twist on this classic dish. From the classic Potato Borek, bursting with the goodness of mashed potatoes, onions, and parsley, to the indulgent Cheese and Potato Borek, where melted cheese adds an extra layer of richness, and the innovative Spinach and Potato Borek, where spinach lends its vibrant color and earthy flavor, these recipes cater to a variety of preferences.
Whether you're a seasoned cook or a novice in the kitchen, our step-by-step instructions and helpful tips will guide you through the process of creating these delightful pastries. Discover the art of folding and shaping the phyllo dough, ensuring perfect layering and a golden-brown crust. Learn how to prepare the flavorful potato filling, balancing spices and herbs to create a harmonious taste experience.
As you explore these recipes, immerse yourself in the rich cultural heritage of Turkish cuisine, where flavors dance together in perfect harmony. Prepare to be captivated by the crispy, flaky texture of the phyllo pastry, the creamy and savory filling, and the irresistible aroma that fills your kitchen.
So gather your ingredients, don your apron, and embark on a culinary adventure that will leave you craving more. Let the tantalizing flavors of Potato Boreks transport you to the heart of Turkey, where tradition and taste intertwine to create a truly unforgettable dining experience.
POTATO BOREKS - BOREKAS TAPUKHAY ADAMA
Borekas are savory or sweet pastries made with puff pastry and a variety of fillings. The shape of a boreka usually tells you what the filling is -- triangles for cheese, squares for potatoes, twists for spinach. They are found everywhere on the streets in Israel, often treated as if they were sandwiches. The vendor opens the boreka to add chopped eggs, tomatoes and tahini sauce to the filling (which I haven't listed below, though I do include a recipe for a side of Haminados eggs). He then presents it to you with pickles. The Haminados eggs are simply eggs hard boiled in water containing dried onion peels, salt and pepper, with the option of adding a tablespoon or two of coffee grounds or instant coffee. This imparts a brownish color and wonderfully subtle flavor, which won't taste like either coffee or onions. At the Arab stalls, borekas are sold with a garnish of za'tar and salt. Whichever way you have them, plain or filled, they are totally irresistible. Recipe #178185 is a separate recipe for the Haminados Eggs (Sephardic Huevos Haminados) with variations for the crockpot and oven. Courtesy Anissa Helou.
Provided by Sandi From CA
Categories Breads
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place eggs in a pot and add oil, salt, pepper, onion peels and coffee grounds, if using, in water to cover. Bring to a boil on high heat, then reduce to a simmer and cover the pot with the lid slightly ajar. (The eggs will be ready in one hour but most cooks leave them on very low heat overnight.).
- Fry the onion in the oil until lightly golden. Season the potatoes with salt and pepper to taste, add the onions and cheese if you're using it, and mix well. Set aside.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Roll the puff pastry quite thinly, about 1/4" or less, and cut into 6 equal squares.
- Divide the filling into 6 parts. Place one portion in the middle of a square and fold into a triangle. Press hard on the sides to seal well and brush with the egg yolk. Repeat with the remaining dough and filling. Sprinkle the borekas with sesame seeds.
- Bake on the middle shelf of the preheated oven for 25-30 minutes, or until crisp and golden. Check the bottoms to see if they are done they should be brown. Serve warm or at room temperature with haminados eggs.
- NOTES: These cannot be refrigerated, but can be frozen, preferably before baking.
Nutrition Facts : Calories 538.8, Fat 35, SaturatedFat 8.6, Cholesterol 213.7, Sodium 618.5, Carbohydrate 43.3, Fiber 3.2, Sugar 2, Protein 13.4
SEPHARDIC HUEVOS HAMINADOS (EGGS)
Haminados eggs are simply eggs hard boiled in water containing dried onion peels, salt and pepper, with the option of adding a tablespoon or two of coffee grounds or instant coffee. The shells will absorb the color of the liquid and turn brown. The egg white will turn a light beige and acquire a very subtle, but pleasing flavor. It will not taste like either the coffee or onions. The oil will pass through the porous shell of the egg and cause the shell to slide smoothly off when peeled. Shade and intensity of the brown egg color will depend on the quantity of the onion skins and coffee used, the variety of onions, and the length of time that the eggs cook (4-24 hours in the stovetop method) Included here are the crockpot and oven methods as well. Haminados Eggs are often served with Potato Boreks - Borekas Tapukhay Adama Recipe #178162 (Savory pastries)
Provided by Sandi From CA
Categories European
Time 4h5m
Yield 6 eggs
Number Of Ingredients 6
Steps:
- Place eggs in pot or saucepan of water together with plenty of onion skins and coffee. The type of onions does not matter (Vidalia, yellow, etc.). Add the oil. Bring to a boil and allow to boil rapidly for at least five minutes.
- Lower to a simmer and leave uncovered for at least four hours or overnight. Don't worry about overcooking them. Remove eggs from pot and place in a bowl of ice water.
- Remove the eggs and wipe them clean. Serve plain, hot, warm, or cold. Leftover eggs are easy to reheat. They are also wonderful sliced in salads (they make a terrific egg salad) or as a garnish for saucy stewed vegetables, like ratatouille.
- NOTES: You can also do this in the crockpot or oven. CROCKPOT: Save the papery outer layers from onions, or get them from the grocery store. Put onion papers in the crock, and put whole eggs in the shell in a single layer (may work with more than one layer if you have enough onion skins). Layer more onion papers between the eggs and on top of the eggs. Add water, filling the crock to 2/3 or more. Add a few glugs of olive oil. Cook on low for 4 to 10 hours. The eggs will be colored brown from shell to yolk and have a delicious taste. They're excellent plain or in egg salad, etc. OVEN: Oven method: Preheat oven to 175 degrees. Put everything into 2-quart ovenproof casserole. Cover tightly. Put casserole in oven and allow undisturbed cooking for at least 12 hours.
Nutrition Facts : Calories 94.4, Fat 7.2, SaturatedFat 1.9, Cholesterol 211.5, Sodium 457.7, Carbohydrate 0.6, Fiber 0.1, Sugar 0.4, Protein 6.3
Tips:
- To save time, you can use store-bought puff pastry dough.
- If you don't have a potato ricer, you can mash the potatoes with a fork.
- Be careful not to overfill the boreks, or they will burst open during baking.
- If you don't have any nigella seeds, you can substitute black sesame seeds or poppy seeds.
- Serve the boreks hot or at room temperature. They can be stored in an airtight container at room temperature for up to 2 days, or in the freezer for up to 2 months.
Conclusion:
Potato boreks are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks. With their crispy pastry and savory potato filling, they are sure to be a hit with everyone. So next time you are looking for a new recipe to try, give potato boreks a try. You won't be disappointed!
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