Turkish savoury pastries come in many flavours and shapes, using different pastries, fillings, styles and cooking techniques. These Borecik roses were one of the dishes we made in Istanbul, when we participated in the Cookistan cookery school.
The pastry that we used was prepared in a small shop in a traditional way, sold as large round circles of thin and pliable pastry. These sheets are called yufka, and are a bit more robust than filo pastry. They are available from Turkishop, but you could substitute filo.
- 1 sheet of yufka
- 150g mince
- 2 small onions, finely chopped
- 2 cloves of garlic
- 150ml milk
- 3 tbsp olive oil
- 1 egg
- 250g plain yoghurt
- salt and pepper
- red pepper flakes
- Cut the sheet of pastry into four.
- Kneed the meat with the onions, pepper and salt.
- Mix the milk with the olive oil, and use this to wet one side of the sheet of pastry.
- Put a quarter of the mince mixture in a line along the curved edge of each segment of the pastry sheet. Roll the sheet around the mince to form a snake. These snake pastries can be frozen for use later, handy for making a feast at short notice.
- Coil each snake to make a snail shape.
- Put the snail shapes onto a greased baking sheet, brush with beaten egg, and bake in the oven at 200C for 35 to 40 minutes.
- To serve, mix yoghurt and garlic, and put a dollop on the top of each pastry.
- Next, melt the butter and fry the chilli flakes, and drizzle this on top of the yoghurt.