How To make Lamb& Spinach Pocket Sandwiches

The CRISPY Savoury Pastry You'll Love

Borek is one of the greatest and crispiest appetizers you'll ever try. Hailing from the Balkan reigon, it's a popular food in Turkey and parts of the Levant. Today we're making two different kinds of Borek, the first is a spiral borek with a spinach filling, and the second is a rolled cigar borek with a cheese filling.
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0:00 Intro
0:57 Preparing the spinach filling
2:23 Preparing the cheese filling
3:33 Making the secret Sauce
4:05 Choosing the pastry
4:35 Making the spiral borek
6:57 Making the cigar borek
8:48 Taste test and Outro
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Spinach Filling:
600g Spinach
1 Medium Onion
400g Aged Feta
2 Tbsp Olive Oil
1/2 Tsp Salt
1/2 Tsp Black pepper
1/2 Tsp Aleppo Pepper flakes

Cheese filling:
500g White Cheese
250g Kasar Cheese or Mozzarella
60g Parsley
1 Tbsp Nigella Seeds
1/2 Tsp Black Pepper
1 Egg

Sauce:
2 Eggs
115ml Olive Oil
200g Yoghurt

Spiral Borek:
500g Whole yufka sheets
Sesame seeds
Nigella seeds

Cigar Borek:
350g sliced Yufka triangles
Vegetable oil

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Directions:

To make the spinach filling:
1- Dice your onion to a small dice and roughly chop the spinach so each leaf is cut into 3-4 pieces
2- Add the oil to a pan over medium high heat, and add the onions, saute for 5-6 minutes until softened and starting to brown
3- Add the spinach to the pan, and allow all the leaves to wilt. Once they have wilted, cook for 3 minutes further to evaporate excess moisture
4- Place a sieve over a bowl, then add the spinach mixture, and allow to drain for at least half an hour
5- Once drained, pour out the liquid and add the spinach to the bowl. Crumble in the cheese, and add the seasonings
6- Mix well

To make the cheese filling:
1- Shred your Kasar cheese and place in a bowl, then crumble in the feta cheese
2- Remove the parsley leaves from their stalks then roughly chop to a small size
3- Add the remaining ingredients and mix well

To make the sauce:
1- Whisk your eggs together until fluffy
2- Mix in the oil and combine well
3- Add the yoghurt and mix until mostly smooth

To make the spiral borek:
1- Cut your sheets of yufka in half, then place a single sheet with the curve facing towards you
2- Brush the sauce all over the sheet until well covered
3- Place the filling along the flat side of the sheet, going almost from edge to edge and leaving a small gap from the flat side
4- Roll the sheet over the filling, then continue rolling until you've rolled the whole sheet
5- Place a baking sheet in a round baking dish, then curl the borek into a spiral and place in the center of the dish
6- Repeat steps 2-4, placing each roll into the baking dish to form a spiral. If any sheets are heavily torn, double up the layers
7- Brush the top with more sauce, then sprinkle on the sesame and nigella seeds
8- Bake at 180c for 45-60 minutes until golden all over
9- Cut into 6 slices and serve hot or warm

To make the cigara borek:
1- Place a triangular sheet of yufka with the curved edge facing towards you
2- Add the filling along the curved edge, leaving a gap of 2-3 cm from that edge, and 3 cm from either side
3- Tuck the sides of the pastry over the filling, then fold the bottom edge over as well
4- Roll this nearly all the way to the end, then dab the tip with some sauce
5- Roll it the rest of the way to seal
6- Fill a pan with a little oil, and heat on medium heat
7- Once heated add your borek, and cook for 2-3 minutes rotating every 30 seconds or so
8- Once golden and crispy all over, remove and drain on a wire rack

Philadelphia Cream Cheese Appetizer - Cheesy Artichoke and Spinach Cups.WMV

This recipe is a twist on the classic spinach and artichoke dip. It has been lightened and is served in crispy phyllo cups. It is easy, fast and delicious!

Mutton Pulao Recipe | #shorts

Mutton Pulao Recipe in Short way
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Homemade Pork Gyros | Akis Petretzikis

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The most scrumptious pork gyros you have ever tried! Did you ever imagine that gyros can be homemade and tasty at the same time? It's time to get in the kitchen, make it, and enjoy this amazing Greek delicacy in the best possible way! The result will amaze you!

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Spanakopita/Lamb : Next food network star

Heres how to make spanakopita and lamb the greek way. this was the second year i applied for the next food network star enjoy!

Mediterranean Style Grilled Lamb Backstrap Stuffed With Spinach and Feta

Authentic Mediterranean Stuffed Lamb Backstrap cooked on the Weber Kettle using high indirect heat from charcoal briquettes.

????Check out the full recipe for ingredients and steps:

Smoked BBQ Source's Dean Schuey Schumann shows you how to make BBQ Lamb Backstrap stuffed with spinach and feta. You'll also see how to make a roasted zucchin salad to go with it using the Weber Kettle. To maximize the flavor of the lamb you'll learn how to make a super testy herb rub that can be tweaked for various tastes and meals.

Lamb backstrap is cut from near the spine in the middle of the loin. The backstrap is the same cut you call a ribeye that comes from beef. It’s a premium, lean cut and has a slightly milder flavor, making it a perfect choice for anyone that’s still on the fence about eating lamb.


✅Timestamps


0:00 Start
0:05 Intro
0:23 The Selection and Prep
1:00 The Stuffing
1:37 The Seasoning
2:44 The BBQ Set Up and Style of Cook
3:23 The Meat going on
3:50 Prepping the Vegetables
4:46 Resting the Lamb
5:09 The Vegetables going on
5:27 Making the Vinaigrette
6:27 Serving Suggestion
7:03 The Verdict
7:46 Bloopers


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ThermoWorks Thermapen -

????Ingredients:

Spinach and Fetta stuffed Lamb Back Strap

• 2 lamb backstraps
• 7oz of frozen chopped spinach, defrosted and drained
• 2oz of Fetta cheese
• 2 garlic cloves minced

Lamb Seasoning

• ¼ cup of dried rosemary.
• 2 tbsp of dried thyme
• 1 tbsp of dried oregano
• 1 tbsp of granulated garlic
• 1 tsp of kosher salt
• 1 tsp of lemon pepper


Roasted Zucchini Salad

• 4 medium sized zucchinis
• 4 red bell peppers
• 18 oz of cherry tomatoes
• 2 red onions
• 4 tablespoons of olive oil
• 4 tsp of smoked paprika
• 2 tsp of dried mint leaves
• 1 tsp of kosher salt
• ½ tsp of freshly ground black pepper


Vinaigrette

• 2 tbsp of finely chopped shallots
• 2 tablespoons of red wine vinegar
• 2 tsp of Dijon mustard
• 1 tsp of honey
• 2 tsp of minced garlic
• 4 tbsp of extra virgin olive oil
• Fine sea salt to taste (around ¼ tsp)
• Freshly ground black pepper to taste (around a pinch or two)


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