Brian's grandmother (they called her 'sitti' and she was an immigrant from the 'old country' of Lebanon) was apparently quite the cook. His mother and aunt THINK they have her recipes down pat, but they have epic battles when Brian tells them how sitti would've done whatever it is they might be trying prepare. I will say Brian's the better cook. The old ladies seem to cheap out on the ingredients these days and are afraid of making anything they consider remotely spicy....
Anyway, you recipe sounds very good. I'll bet Brian could replicate it quite well - he knows his dough, lol...
I know he likes börek and his Lebanese version usually has meat in it. I think we can have it at the Turkish restaurant here in town. I think Brian had it. I didn't try it for some reason - maybe it had something awful inside like eggplant or something. Blah.... http://en.wikipedia.org/wiki/Byrek
My own grandmother cut and folded the pastry sheets in a somewhat complex way, and the end result were hexagonal pastries, which she rolled lightly to seal. My aunt goes for simple though, so we just folded the sheets into squares and glued each end to the rest of the sheet with a little oil (sunflower oil, which is the universal cooking oil here). Thankfully, nobody insisted on the hexagonal shape, or the lard that my grandma used if I remember it right. :D
The filling was just crumbled cheese, the "everyday" Bulgarian white brine cheese from cow's milk (no, they don't sell it crumbled; you have to do that yourself). It was a simple recipe, but I have to ask my aunt what exactly it was.
We had quite an argument on how much oil to spread on (inside) the pastries, so at first everybody insisted that I should make them oilier, but in the end I asked my sister to find me one of the drier pastries to take home with me, and it turned out just to my taste. So we did have a little Drama over the pastries. LOL
They looked pretty much like the ones in this photo, but we folded them a little differently, so there was only one visible edge of the pastry sheet because it covered the opposite edge. http://en.wikipedia.org/wiki/File:G%C3%B6zleme.JPG
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Anyway, you recipe sounds very good. I'll bet Brian could replicate it quite well - he knows his dough, lol...
I know he likes börek and his Lebanese version usually has meat in it. I think we can have it at the Turkish restaurant here in town. I think Brian had it. I didn't try it for some reason - maybe it had something awful inside like eggplant or something.
Blah....
http://en.wikipedia.org/wiki/Byrek
Reply
The filling was just crumbled cheese, the "everyday" Bulgarian white brine cheese from cow's milk (no, they don't sell it crumbled; you have to do that yourself). It was a simple recipe, but I have to ask my aunt what exactly it was.
We had quite an argument on how much oil to spread on (inside) the pastries, so at first everybody insisted that I should make them oilier, but in the end I asked my sister to find me one of the drier pastries to take home with me, and it turned out just to my taste. So we did have a little Drama over the pastries. LOL
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They looked pretty much like the ones in this photo, but we folded them a little differently, so there was only one visible edge of the pastry sheet because it covered the opposite edge. http://en.wikipedia.org/wiki/File:G%C3%B6zleme.JPG
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http://en.wikipedia.org/wiki/File:G%C3%B6zleme.JPG
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