Tastes with Filo Pastry

Food historians believe that filo pastry has long been a part of the Central Asian and Turkish culture. When yeast wasn’t yet invented, filo pastry was made by pouring dough or rolling it out on a round metal plate; it therefore earned the title “the ancestor of pastries made of thin dough”. Due to the fact that it was convenient to make in the caravans, filo pastry’s story started in the Central Asia quickly spread to the Mediterranean and the Balkans.

Fortunately Turkey’s still home to old-school filo-pastry making. It’s possible to find a shop that sells it in every neighborhood. Turkish housewives who are keen cooks are also skillful at finding good-quality ready-made filo pastry. They prefer thick filo pastry if they’re making tirit, and thin one for pastries or dessert.

 

Thin, crispy and delicate; yufka is the noblest of ingredients.

LAMB KÜŞLEME ROLLED IN FILO PASTRY 4 SERVINGS
INGREDIENTS

600 g lamb küşleme (meat from the back)

3-4 sprigs of fresh thyme

2-3 cloves of garlic

2 tbsp butter

Thin filo pastry (4 pieces)

1 tbsp molasses

1 tbsp honey

1 egg yolk

4 tbsp ground pistachios

DIRECTIONS
Fry the crushed garlic and thyme in a pan with the butter. When the butter is heated, add the lamb and cook for 3-5 minutes. Cut rectangular pieces of the pastry the same size as the küşleme meat. Roll the cooked meat in filo pastry and seal using a little water or egg white. Trim the extra pastry from the sides. Mix the honey and molasses, and add the egg yolk. Bake in the oven at 175 degrees until gold brown, then sprinkle with the pistachios.

CRISPY FILO PASTRY WITH GRILLED VEGETABLES 4 SERVINGS
INGREDIENTS

Thin filo pastry (4 pieces)

1 eggplant

1 zucchini

2-3 red peppers

2-3 yellow peppers

2 small onions

1 egg yolk

3/4 cup olive oil

1 bunch of purple basil, chopped

1 clove of garlic

Salt and black pepper

DIRECTIONS
Halve and slice the onions, and cook them in 2 tbsp olive oil. Slice the vegetables cover them with 1-2 tbsp olive oil and add salt and black pepper. Grill the vegetables, then cut the filo pastries into rectangles. Brush olive oil on every 4 leaves. Put the onions and vegetables on the first 3 layers. Put vegetables on the last one. Fry the basil over a low heat together with 1 clove of garlic and the rest of the olive oil, then mix it in blender. Pour the mix over the vegetables. Bake it in the oven at 175 for 10-15 minutes.

DEEP-FRIED ROLLS WITH OLIVE SPREAD 4 SERVINGS
INGREDIENTS

Thin filo pastry (2 pieces)

1 tbsp olive spread

1 big bowl low-fat curd cheese

Black pepper

Sunflower oil, for frying

DIRECTIONS
To prepare a filling for the rolls, mix the olive spread, cheese curd and black pepper. Fold the pastry in two and cut it in 8 equal triangles. (You’ll have 16 pastry triangles.) Put a tiny spoonful of the filling on the widest part of the pastry slice. Fold the corners in, roll it and seal the tip with a bit of water. Fry the rolls in sunflower oil.

Tastes with Filo Pastry

Food historians believe that filo pastry has long been a part of the Central Asian and Turkish culture. When yeast wasn’t yet invented, filo pastry was made by pouring dough or rolling it out on a round metal plate; it therefore earned the title “the ancestor of pastries made of thin dough”. Due to the fact that it was convenient to make in the caravans, filo pastry’s story started in the Central Asia quickly spread to the Mediterranean and the Balkans.

Fortunately Turkey’s still home to old-school filo-pastry making. It’s possible to find a shop that sells it in every neighborhood. Turkish housewives who are keen cooks are also skillful at finding good-quality ready-made filo pastry. They prefer thick filo pastry if they’re making tirit, and thin one for pastries or dessert.

 

Thin, crispy and delicate; yufka is the noblest of ingredients.

LAMB KÜŞLEME ROLLED IN FILO PASTRY 4 SERVINGS
INGREDIENTS

600 g lamb küşleme (meat from the back)

3-4 sprigs of fresh thyme

2-3 cloves of garlic

2 tbsp butter

Thin filo pastry (4 pieces)

1 tbsp molasses

1 tbsp honey

1 egg yolk

4 tbsp ground pistachios

DIRECTIONS
Fry the crushed garlic and thyme in a pan with the butter. When the butter is heated, add the lamb and cook for 3-5 minutes. Cut rectangular pieces of the pastry the same size as the küşleme meat. Roll the cooked meat in filo pastry and seal using a little water or egg white. Trim the extra pastry from the sides. Mix the honey and molasses, and add the egg yolk. Bake in the oven at 175 degrees until gold brown, then sprinkle with the pistachios.

CRISPY FILO PASTRY WITH GRILLED VEGETABLES 4 SERVINGS
INGREDIENTS

Thin filo pastry (4 pieces)

1 eggplant

1 zucchini

2-3 red peppers

2-3 yellow peppers

2 small onions

1 egg yolk

3/4 cup olive oil

1 bunch of purple basil, chopped

1 clove of garlic

Salt and black pepper

DIRECTIONS
Halve and slice the onions, and cook them in 2 tbsp olive oil. Slice the vegetables cover them with 1-2 tbsp olive oil and add salt and black pepper. Grill the vegetables, then cut the filo pastries into rectangles. Brush olive oil on every 4 leaves. Put the onions and vegetables on the first 3 layers. Put vegetables on the last one. Fry the basil over a low heat together with 1 clove of garlic and the rest of the olive oil, then mix it in blender. Pour the mix over the vegetables. Bake it in the oven at 175 for 10-15 minutes.

DEEP-FRIED ROLLS WITH OLIVE SPREAD 4 SERVINGS
INGREDIENTS

Thin filo pastry (2 pieces)

1 tbsp olive spread

1 big bowl low-fat curd cheese

Black pepper

Sunflower oil, for frying

DIRECTIONS
To prepare a filling for the rolls, mix the olive spread, cheese curd and black pepper. Fold the pastry in two and cut it in 8 equal triangles. (You’ll have 16 pastry triangles.) Put a tiny spoonful of the filling on the widest part of the pastry slice. Fold the corners in, roll it and seal the tip with a bit of water. Fry the rolls in sunflower oil.

Tastes with Filo Pastry

Food historians believe that filo pastry has long been a part of the Central Asian and Turkish culture. When yeast wasn’t yet invented, filo pastry was made by pouring dough or rolling it out on a round metal plate; it therefore earned the title “the ancestor of pastries made of thin dough”. Due to the fact that it was convenient to make in the caravans, filo pastry’s story started in the Central Asia quickly spread to the Mediterranean and the Balkans.

Fortunately Turkey’s still home to old-school filo-pastry making. It’s possible to find a shop that sells it in every neighborhood. Turkish housewives who are keen cooks are also skillful at finding good-quality ready-made filo pastry. They prefer thick filo pastry if they’re making tirit, and thin one for pastries or dessert.

 

Thin, crispy and delicate; yufka is the noblest of ingredients.

LAMB KÜŞLEME ROLLED IN FILO PASTRY 4 SERVINGS
INGREDIENTS

600 g lamb küşleme (meat from the back)

3-4 sprigs of fresh thyme

2-3 cloves of garlic

2 tbsp butter

Thin filo pastry (4 pieces)

1 tbsp molasses

1 tbsp honey

1 egg yolk

4 tbsp ground pistachios

DIRECTIONS
Fry the crushed garlic and thyme in a pan with the butter. When the butter is heated, add the lamb and cook for 3-5 minutes. Cut rectangular pieces of the pastry the same size as the küşleme meat. Roll the cooked meat in filo pastry and seal using a little water or egg white. Trim the extra pastry from the sides. Mix the honey and molasses, and add the egg yolk. Bake in the oven at 175 degrees until gold brown, then sprinkle with the pistachios.

CRISPY FILO PASTRY WITH GRILLED VEGETABLES 4 SERVINGS
INGREDIENTS

Thin filo pastry (4 pieces)

1 eggplant

1 zucchini

2-3 red peppers

2-3 yellow peppers

2 small onions

1 egg yolk

3/4 cup olive oil

1 bunch of purple basil, chopped

1 clove of garlic

Salt and black pepper

DIRECTIONS
Halve and slice the onions, and cook them in 2 tbsp olive oil. Slice the vegetables cover them with 1-2 tbsp olive oil and add salt and black pepper. Grill the vegetables, then cut the filo pastries into rectangles. Brush olive oil on every 4 leaves. Put the onions and vegetables on the first 3 layers. Put vegetables on the last one. Fry the basil over a low heat together with 1 clove of garlic and the rest of the olive oil, then mix it in blender. Pour the mix over the vegetables. Bake it in the oven at 175 for 10-15 minutes.

DEEP-FRIED ROLLS WITH OLIVE SPREAD 4 SERVINGS
INGREDIENTS

Thin filo pastry (2 pieces)

1 tbsp olive spread

1 big bowl low-fat curd cheese

Black pepper

Sunflower oil, for frying

DIRECTIONS
To prepare a filling for the rolls, mix the olive spread, cheese curd and black pepper. Fold the pastry in two and cut it in 8 equal triangles. (You’ll have 16 pastry triangles.) Put a tiny spoonful of the filling on the widest part of the pastry slice. Fold the corners in, roll it and seal the tip with a bit of water. Fry the rolls in sunflower oil.