Category Archives: pastry&börek

Green Vegetable hortopita Quiche

Posted on 24 December 2021 by Aegeaneating

for the filling: 1/2 kg leeks 1 bunch swiss chard a bunch of nettles a bunch of dill and parsley a bunch of kale 3 eggs 1/4 cup milk red pepper flakes 100 gr feta cheese (grated) 80 gr gruyere cheese-Kefalograviera … Continue reading →

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Filo pastry with Indian knotgrass (Madımaklı börek)

Posted on 06 May 2014 by Aegeaneating

Indian knotgrass or commonly called as Madımak in Turkey,which is a kind of weedy creeping herb, that generally has woody stem and seen at spring. It is a sine qua non for the Sıvas city cuisine, grows also in the … Continue reading →

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Easter bread 2014

Posted on 18 April 2014 by Aegeaneating

1 kg flour (unbleached especially for pita and baklava) 2 eggs 50 gr butter + 50 gr extra virgin olive oil 250 – 300 gr luke warm milk 3/4 cup sugar 2 t. mastic powder (Mortar the mastic or the … Continue reading →

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Filo Pastry with sorrel and white cheese

Posted on 11 December 2013 by Aegeaneating

Sorrel is a leafy green vegetable that is native to Europe. It has a sharp and lemony taste. It gets its sour taste due to the presence of oxalic acid. Its name is derived from a french word, that means … Continue reading →

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Cheese filo roll-ups

Posted on 26 October 2013 by Aegeaneating

2 sheets of filo pastry (Turkish type) 1/2 cup extra virgin olive oil nigella seeds (optional) For the filling: 350 gr white cheese half a bunch of parsley (chopped) 2 T yogurt 1 egg black pepper flakes Crumble white cheese … Continue reading →

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