It is officially Holiday Season, and people like Monica (from F.R.I.E.N.D.S) are already freaking out about what to cook for gatherings. If you have a hosting fever, it might be difficult to manage everything, from spick and span cleaning the house to creating an alluring tablescape.
Chef Ishijyot Surri, Executive Chef and Founder of Mulk, Miniyaturk and SJI Gourmet, is here to rescue. He shared some exclusive recipes with Slurrp which you can replicate at home and serve appetising starters this winter. You can make these delicious snacks in your kitchen and surprise guests.
Borek Cheese And Potato
Speaking about the dish, Chef Ishijyot said, "Börek is a dish that combines cheese, potato, and fresh herbs, creating a rich and hearty flavour profile. The smooth texture of the potatoes complements the tangy, melty cheese, while the fresh herbs add a burst of freshness and complexity."
Ingredients
- 1 package phyllo dough (about 12-14 sheets), thawed
- 2 large potatoes, peeled and diced
- 1 cup crumbled feta cheese or shredded mozzarella
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh herbs (such as parsley, dill, or mint), finely chopped
- ½ tsp ground black pepper
- ½ cup olive oil or melted butter (for brushing)
- Salt to taste
- 1 tbsp sesame seeds
Method
- Set your oven to 190°C.
- Boil the diced potatoes in salted water until tender, about 10-12 minutes. Drain and mash the potatoes.
- In a pan, heat a tablespoon of olive oil and sauté the chopped onion until soft, about 5 minutes. Add the minced garlic and cook for another minute.
- Mix the mashed potatoes with the sautéed onions and garlic. Stir in the crumbled cheese, chopped herbs, black pepper, and salt to taste. Let the mixture cool slightly.
How To Assemble
- Lay one sheet of phyllo dough on a clean surface and brush lightly with olive oil or melted butter. Place another sheet on top and repeat until you have 2-3 layers.
- Spread a portion of the potato and cheese filling along one edge of the phyllo dough.
- Roll the dough tightly over the filling to form a log shape.
- Place the börek on a greased baking sheet, seam side down.
- Brush the top with the oil and sprinkle with sesame or nigella seeds if desired.
- Repeat the process with the remaining phyllo sheets and filling.
- Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the börek is golden brown and crispy.
- Let the börek cool slightly before slicing. Serve warm.
Also Read: Winter Special: Chefs Share Traditional Indian Recipes
Spinach, Corn, and Feta Börek
Chef Ishijyot added, "Börek is great for breakfast, snack, or mezze. It's flavorful, filling, and has a satisfying crunch from the phyllo dough. Börek is a culinary masterpiece with delicate, flaky layers of phyllo dough, providing a crisp, buttery texture that contrasts with various fillings. Börek is a versatile dish that can be customized to suit any palate, making it a beloved staple across cultures."
Ingredients
- 1 package phyllo dough (about 12-14 sheets), thawed
- 2 1/2 cups fresh spinach, chopped
- 1 cup corn kernels (fresh, frozen)
- 1 1/2 cup feta cheese, crumbled
- 3 cloves garlic, minced
- 3/4 cup olive oil or melted butter (for brushing)
- Salt and pepper, to taste
- 1/2 tsp red pepper flakes
Method
- Set your oven to 190°C.
- Heat a tablespoon of olive oil in a pan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Cook for another minute after adding the minced garlic.
- Stir in the chopped spinach and cook until wilted, about 3-4 minutes. Season with salt, pepper, and red pepper flakes if using.
- Remove from heat and stir in the corn kernels and crumbled feta cheese. Let the mixture cool slightly.
- Lay one sheet of phyllo dough on a clean surface and brush lightly with olive oil or melted butter. Place another sheet on top and repeat the process until you have 3 layers since spinach can release a little liquid.
- Spoon a portion of the spinach, corn, and feta filling along one edge of the phyllo dough.
- Roll the dough tightly over the filling to form a log shape.
- Place the börek on a greased baking sheet, seam side down. Brush the top with the beaten egg and sprinkle with sesame or nigella seeds if desired.
- Repeat the process with the remaining phyllo sheets and filling.
- Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the börek is golden brown and crispy.
- Let the börek cool slightly before slicing. Serve warm, and enjoy!