Month: August 2006

Sigara Boregi

food, recipes

photo described belowThis recipe was given to me by Sibel, a friend of Rebecca’s from Brighton. The name of these turkish pastries means cigarette borek(wrap). Ideally you will need some turkish filo pastry called “yufka”. Available in most turk or greek shops. If not regular filo will do the job. You will also need feta cheese and parsley for filling.


Mix these together. Cut the yufka in 15cm (6″) triangles (the stuff i bought was already triangular). The yufka is usually round so cut it like you would slicing pizza! Put 2 teaspoons of filling on the wider side of triangle, fold 1″ on each side of filling, and roll them up to cigar looking shapes. These will then be fried in a pan with veg oil. When they are golden brown, they are crispy and ready. Very filling snack. Melt in the mouth cheese! Good luck and Afiyet olsun (bon appetit in turkish).

Sigara Boregi - homemadeOne note since i tried this: don’t be tempted to put more than a scant 2 tsp of the feta parsely mix in the rolls, as it will ooze out the sides and get very messy!

Orange and red onion salad with cumin

food, recipes

This recipe is taken from Spanish food and cooking by Pepita Aris – a fantastic recipe book Magdalena gave me with lots of information about Spanish cuisine and seductive photography!

(serves six)

Ingredients:

6 oranges
2 red onions
1 tbsp cumin seeds
1 tsp coarsley ground black pepper
1 tbsp chopped fresh mint
6 tbsp olive oil
salt
to garnish:
fresh mint sprigs
black olives

It is important to let the salad stand before serving. This allows the flavours to develop and the pungent taste of the onion to soften slightly.

Method

Using a sharp knife, slice the oranges thinly, working over a bowl to catch any juice. Then, holding each orange slice in turn over the bowl, cut round the middle fleshy section with scissors to remove the peel and pith. Reserve the juice. Slice the two red onions thinly and separate the rings.

Arrange the orange and onion slices in layers in a shallow dish, sprinkling each layer with cumin seeds, pepper, mint, live oil and salt. Pour in the reserved orange juice. Leave to marinate in a cool place for about 2 hours. Just before serving, scatter with the mint sprigs and black olives.