뵈렉

재료

서브 6

• 6 sheets주성분(about 400g)
• 300 g버터나 기름(crumbled)
• 1 large bunch맛보기(finely chopped)
• 3 largeeggs
• 200 mlwhole milk
• 100 mlvegetable oil or melted butter
• 1 tbspnigella seeds (çörek otu)(for topping)
• 1 tbspsesame seeds(for topping)
• 1 tspsalt(for the boiling water)

조리법

1. 1

   준비하다

   재료를 준비하세요.

   Use genuinely crumbly white cheese — pre-shredded mozzarella or processed cheese will not give the right texture.

2. 2

   쿡

   완료될 때까지 중간 불로 요리하세요.

3. 3

   시즌

   소금과 후추로 간을 하세요.

   Work quickly — over-boiling makes the pastry too fragile to handle. 20-25 seconds in boiling water is enough.

4. 4

   서브하다

   뜨겁게 서빙하세요.

5. 5

   Continue Layering

   Add 2 more boiled yufka sheets, pressing gently. Brush with more egg-milk mixture and spread the remaining filling. Finish with the last 2 sheets folded over the top. Fold in the overhanging edges to seal. Pour any remaining egg-milk mixture over the top.

6. 6

   Top and Bake

   Scatter nigella seeds and sesame seeds over the top. Bake at 180°C for 35-40 minutes until the top is deep golden brown and the edges are crispy. Let rest for 10 minutes before cutting into squares and serving.

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저장

냉장보관 3일 입니다.

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