Description
Oh, how I love Turkish food... Each time I find something new, unexplored and very tasty! There was not a single case that I did not stick to the Turkish ladies about this recipe, since after trying again, fired up to bake the most delicious. The standard recipe for this baking not, but trial different variations of the recipe bereka, I got to be the best for me, shared by my colleague from Turkey. Of course, there are similar options, but after reviewing all 58 recipes with phyllo dough, identical are not found, so I suggest you a recipe from, as they say, the original Turkish ladies, who prepares something to eat almost every day.
Ingredients
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Phyllo dough
400 g
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Vegetable oil
250 g
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Milk
250 ml
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Chicken egg
3 piece
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Water, carbonated
250 ml
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Feta
250 g
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Cheese
150 g
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Dill
1 coup
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Salt
Cooking
The products that we need! The phyllo dough is called in Turkish shops, and the dough Yufka - maybe someone such a title closer. Who is not familiar with this test - the site has a way of making it at home.
Feta cheese and cottage cheese grind to a medium crumb. Add finely chopped dill - I have frozen. Options toppings cheese can be many - cheese, feta, just wet cheese ( don't know the name). Here the filling is chosen according to the taste, but the salty taste should be more or less, to fit your preferences. Greens also have options - you can not add - I love cottage cheese with dill.
The pan size is 25*30 with baking paper. On paper lay out one layer of dough. My dough was in the form of circles, I put a layer of dough in one flat piece, the edge of hanging, but it is possible and to tear - does not matter.
Mix eggs, milk, vegetable oil and salt with a whisk. Add a simple pleasure! water, stir. Fill ready.
On the first layer of dough, pour the fill - in about one soup ladle. The fill will be spread evenly, it's not scary.
On top of the filling randomly scatter the cheese filling. I did four layers of filling, so visually can divide the stuffing into 4 parts.
Close the filling layers of dough. The dough is thin, very eager, no need to try to give the correct rectangle is possible and necessary pieces of dough just to close the filling.
Repeat the procedure as many times for the toppings - the dough, pouring, filling, etc. the Top layer should be dough. I just put the hanging edges on the cheese, and the missing space added small layer of dough. Pour the remaining pie filling. If you seem a little fill, you can also mix in equal parts (e.g. 20-30 ml) milk, oil, and gas. water and pour on top. Leave the cake to soak for 2 hours. So I was told in the original - I could not stand it, waiting for only 1 hour. Preheat the oven to 200 degrees, bake cake until Golden brown 30 to 40 minutes.
And here he is!!! In the oven the cake will swell, the tip will be solid. I to be sure got pie wooden torch steam to escape - this step was not specified, but the excess does not seem to have become. When the cake stand a few minutes outside of the oven will drop and become soft.
Now you can slice... Very tasty warm or cold. I love warm!
To some it may seem that the cake is a little fatty, but such specificity Turkish cuisine - delicious and nutritious! Tender, melting in the mouth pastry, juicy filling - the result of me just shook! That's what I've been looking for!
Served from the heart!!!
Bon appetit!!!
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