Monday, June 6, 2011



Makes 28 boreks.

  • 2 cups of cooked chickpeas
  • Turkish triangular fillo
  • 1 medium size of chopped onion
  • 1/2 bunch of chopped parsley
  • 2 tbsp of tomato paste
  • 1/2 tsp of ground black pepper
  • 3 tbsp of sunflower oil
  • salt

  • 3/4 cup of milk
  • 3/4 cup of water
  • 1/2 cup of sunflower oil
  • 1 egg+1 egg white
  • 1/2 tsp of salt
  • 1 egg yolk
  • sesame seeds
Take cooked chickpeas in a bowl of food processor and process it well.Saute chopped onion with 3 tbsp of  sunflower oil over medium heat. Add tomato paste and stir for 5 minutes. Add chickpeas, black pepper, and salt and stir. Turn the heat down off. Add chopped parsley and stir.
Take one of the triangular fillo sheets place two tbsp of filling on top, fold the edges and roll.Place all the rolls in a baking dish side by side ( no place between them ).
Take eggs, 3/4 cup of milk, 3/4 cup of water and 1/2 cup of sun flower oil and whisk it well.Pour this liquid on top rolls and let it rest in the refrigerator until rolls absorb the liquid completely.
Place parchment paper on a baking sheet. Take the rolls out and place them on the baking sheet. Brush with egg yolk and sprinkle sesame seeds on top. Preheat the oven 35OF. Bake for 30 minutes or boreks are just golden brown.


Rosa's Yummy Yums said...

Great Böreks! I love that filling.



Pity said...

i didn't know you can make a borek with chickpeas, great! love it, cheers from london

Anonymous said...

This sounds great...I don't have Turkish filo sold in my area (how large are they)?...can I substitute the long rectangular ones? If so, do I have to use more than one skin and if so do i have to lubricate it so it doesnt crack? What size would they be cut int? Can these be made ahead and frozen?

My Turkish Kitchen said...

You can substitute long rectangular ones. Cut them into 4-5 pieces widthwise. One skin is enough. Yes, you can make them ahead of time and they could be frozen.

Unknown said...

My rolls never absorbed all the liquid even after overnight in the fridge! Still tasty though. I'm having fun making some of your recipes; thank you for posting them.

My Turkish Kitchen said...

Hi Jenny,I remembered that my rolls absorbed almost all the liquids. You can changed the amount of the liquid when you try it next time.
Thank you,

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