Binnur's Turkish Cookbook

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Sunday, February 05, 2006

Talas Boregi

Talas Boregi
1 Pkt Puff Pastry (Tender flake 397 g)

Filling:
200 gr beef or lamb cut in cubes (lamb tastes better)
1 tbsp butter
1 small onion, sliced
1/2 cup sweet peas, frozen
2 tbsp crushed tomato in can
1 cup hot water
Salt
Pepper

On top:
1 egg, lightly beaten

First sautee the beef or lamb with butter, add the onion and cook for another 3-4 minutes. Add the rest of the ingredients along with 1 cup of hot water. Cook over low heat until most of the water evaporates.

For the Puff Pastry, follow the instructions on the box. Each block of pastry rolls out into a 12-inch (30 cm) square. Cut each dough in half to get rectangles. Equally divide and place the filling on one side of the rectangle. Fold, press the ends with your finger to close. Brush them with the egg on top. Put parchment paper on the oven tray, the place the Borek on it.

Preheat the oven to 175 C (350 F). Bake for about 15-20 minutes, until golden brown.

Serve Talas Boregi while still hot with Ayran, cherries or watermelon.

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