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Print this Recipe    Borek 01

TURKISH BOREK

1 lb. filo dough
1 lb. ground meat
2 onions (large or small depending on your likes)
1 raw egg
just the white of another egg to seal the Borek
fresh parsley, chopped
salt and lots of pepper

Mix all ingredients (except dough) and saute until there is no red
in the meat. Remove excess grease. Set pan off heat and let mixture
cool. Heat oil (3/4 to 1-inch deep) in another frypan. Cut filo
into wedges (about like a slice of pie). Spoon some mixture in 2
thicknesses of dough, at wide end of wedge, fold the 2 points over
mixture and roll up, dip end point into beaten egg white. Place
into hot oil only a few minutes, just until it turns golden. Remove
with tongs and drain each end of each Borek.

Note: While working with the dough, keep a damp (not wet) towel
over the unused portion. Otherwise it will dry out very quickly.

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2 of 2 people found the following review helpful:
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/, August 6, 2005 - 08:13 AM
Reviewer: Anonymous from Arnhem, Netherlands
Me being Turkish, I pretty much grew up eating this dish. It's definitely not the fanciest thing you'll ever eat, and alot of people will probably agree it looks plain. But Gods, it tastes great! You'll definitely want to try this some time instead of your average pasta or burrito. A tip is to drink butter milk with this.

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