F&W Pick: Little borek from delicatessen
Author: Pomme Larmoyer
Photography by Akiko Ida and Pierre Javelle
Gill Hess, €29.99
Author Pomme Larmoyer is a food writer, editor and traveller – taking her influence for Instanbul Cult Recipes from the people she met in the city’s kitchens. Celebrating the Turkish tradition of meze – where people gather to try the variety of local flavours with many tapas-style dishes – the book has a collection of meal options that you could offer up for your own Eastern-inspired feast.
Little borek from delicatessen
- 10 g butter, plus 20g extra, melted for brushing
- 1 tablespoon olive oil
- 1 onion, grated
- 1 garlic clove, grated
- 300 g baby English spinach leaves
- 4 rectangular super-thin yufka pastry sheets or filo pastry sheets
- 8 chives
- 1 egg yolk, beaten
- Black sesame seeds, to decorate
- Melt the 10g butter in a small frying pan with the olive oil over medium heat. Add the onion and garlic, and sauté for about 5 minutes until soft. Add the baby spinach and continue cooking for about 10 minutes. 2 Using a sieve, gently squeeze out the moisture from the spinach. Season with salt and freshly ground black pepper, and allow the mixture to cool. Preheat the oven to 180°C.
- Quickly butter a sheet of the pastry with some of the extra melted butter. Place another sheet on top, butter it as well and cut – carefully, as it is fragile – into four rectangles. Place a tablespoon of the spinach mixture in the centre of each rectangle, gather up the four corners of each into a bundle and tie closed with a chive. Do the same for the rest of the rectangles, then with two other yufka sheets, which are buttered, laid on top of each other and cut into four like the previous ones.
- Brush the eight parcels with egg yolk, and scatter with sesame seeds. Transfer to a greased baking tray, and bake in the oven for 20 minutes. Serve.