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Saturday cardapio ru morning is a great time to open a table with hot borax just out of the oven. Chef Rafi Cohen think we deserve more than just a poor industrial borax, rich margarine and Rags and he explains how to make a great home Borax. Three types of dough, eight fillings salty and even a sweet dessert
Historians claim Ahborx there for many years, at least since the 14th century. cardapio ru Maybe. What is certain is that he is one of the tastiest pastries. The origin of Ahborx in Central Asia, where some Turkish tribes neighbor moved to Turkey over the years. Ahborx reached the peak of its prosperity during the Ottoman Empire (in some 4,000 stores in Istanbul were sought and sold only borax, compared cardapio ru with 1,000 regular bakeries).
Originally prepared burq thin dough stuffed shelves (feta cheese, meat, etc.), cardapio ru rolled into a roll and cooked in a large pan placed directly on the fire. Over the years went Ahborx bake oven. Baked Originally called Börek Turkish and - S end of the word "borax" is the addition of Spanish Jews who had to Turkey after the expulsion and spoke Ladino (a language that likes to reduce words - such as Hmindos, Albondigs and Dolmds) and became the Burke 'Great to borax, small .
Throughout history many countries have adopted the bakery, which changed shapes cardapio ru and fillings, developed and perfected. cardapio ru You can find various local versions countries were under Ottoman past and some not. There are pastries with a similar name in Armenia (Boeregs), Serbia cardapio ru and Bosnia (Burek), Greece (Boureki), Bulgaria (Byurek), Russia and the Caucasus (Chiborek) and even North Africa - wired (Brik) Htonisai rose thin dough stuffed with egg and embryo frying deep. Different versions but the root of the word is preserved.
Ahborx came to Israel with the Jews of Turkey and the Balkans and quickly became a very popular food. With Israel cardapio ru like borax. Point. Many Israeli homes, not just from the Balkans, tend to eat borax warm Saturday morning when served alongside boiled eggs, tomatoes, green onions and sometimes tahini.
As mentioned, over the years created a lot of different types of dough Ahborx and countless fillings. Israel puff pastry dough is the most popular, followed in filo pastry and dough half crispy (which make Boaicos). Most common filling is cheese, followed by potatoes - soil. Stuffing cardapio ru Potatoes - Soil less interesting to me - perhaps because burekas I made and ate army. My opinion, borax good is such a willing dough quality (if it's puff pastry, cardapio ru this is real, based on butter), filled with cheese is good and most importantly - well done and crispy.
Mixture of very few white cheese and lots of flour, half-baked rags. What is most annoying to me is that they just do not tasty. You know what I mean - the ones that stick to the upper palate and do not want to be released. Just bomb margarine superstition and pointless.
From a dough chose to submit three - puff pastry, phyllo dough and dough Hoyos, and offered eight salty fillings. You can play them and adjust the filling you like dough preference. For dessert I Ahborx recipe sweet apple filling and dates to the sweet lovers will not feel deprived.
Preparation: Place the butter in a mixer bowl, salt, flour, milk and cream, and put in about 5 minutes until the dough is smooth, supple and shiny. Complex ball, wrap in plastic wrap, and refrigerate for about two hours. Lightly flour a work surface and roll out the dough into a square about the size of 35X35 cm and 1 cm thick. Place the cold butter between two sheets of plastic cardapio ru wrap or baking paper, and with a rolling pin or meat hammer, gently Mdkkim the cold butter into one block. Place the block of butter in the center of the square, fold the edges of the dough over the butter, and then the remaining margins, like an envelope, and fasteners. Roll out the dough into a rectangle 40 cm long and 1 cm thick. Fold the dough rectangle outer third of the central third, and the remaining third fold the other two. Wrap in plastic wrap, and refrigerate one hour. Place the dough on a lightly floured surface, with the open side facing you, and roll out again into a rectangle longer. Fold one-third of her outdoor center and off Fold the remaining third of the dough. Wrap in plastic wrap or parchment paper, and refrigerate one hour. Repeat the last action exactly the same way, three more times. After each fold must keep the cooling of the hour, to compare the temperature of the butter and dough.
Preparation: Roll out the dough into a rectangular layer 2 mm thick and refrigerate for 10 minutes. Meanwhile, prepare the filling you want. Prepare side dish with beaten cardapio ru egg yolk with a little water and brush smear. Place the dough on the work surface and cut into squares or circles . Place in the center of each square / circle a little filling and spread carefully little egg yolk margins. fold the edges so obtained triangles or rectangles (if you cut the dough into squares), or the shape of half-moons (if winking circles). give the Ahborx pan lined with baking paper , smear a bit of egg yolk and sprinkle with sesame seeds or grated Parmesan cardapio ru cheese. cardapio ru bake oven 220 degrees for 10 minutes. Reduce the oven temperature to 170 degrees cardapio ru and bake for about 40 minutes, or until browned Ahborx.
Preparation: Place phyllo on a cont