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Recipe for armenian borek recipe

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Recipe for armenian borek recipe
Ingredients
  • 6 tablespoons extra-virgin essential olive oil
  • 1 pound mild eco-friendly peppers, for example cubanelles or Anaheims, stemmed, seeded and coarsely chopped
  • 1 tablespoon pul biber pepper (Aleppo pepper)
  • 1 large onion, coarsely chopped
  • Salt and freshly ground pepper
  • 2 pounds hamburger
  • 3/4 cup canola oil, plus much more for brushing
  • 5 large eggs
  • 1 cup milk
  • One 16-ounce package yufka dough
  • two tablespoons nigella sativa (black cumin seeds)
Directions

Inside a large, deep skillet, heat the essential olive oil over moderate heat. Add some peppers, pul biber and onions. season with pepper and salt and prepare, stirring frequently, until softened, about ten minutes. Add some beef and prepare before the liquid has evaporated, about ten minutes. Season with pepper and salt. Continue cooking over moderate heat, stirring from time to time, before the vegetables are softened, about fifteen minutes. Transfer the vegetables and meat to some bowl and let awesome slightly.

Preheat the oven to 400 levels F and gently oil a 9- by 13-inch glass baking dish .

Inside a medium bowl, whisk the eggs using the milk and 1/2 cup from the canola oil. Lay a sheet of yufka on the work surface and brush using the egg mixture repeat til you have a collection of 2 sheets. Transfer the stack towards the baking dish and spread one-third from the beef mixture on the top. Repeat the layering two times more using the brushed yufka sheets and beef filling, then finish with a collection of brushed yufka.

Trim the overhanging yufka slightly and tuck it under itself. Brush any remaining egg mixture on the top from the borek, top using the nigella sativa seeds and bake until deeply golden on the top and sizzling, about forty-five minutes. Allow the borek rest for 25 minutes before cutting into squares and serving.

Recipe thanks to Scott Conant

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