The food I find the most aesthetically pleasing is Mediterranean food. The colors, the textures, the different consistencies... all make for some wonderful eye candy. And the flavors are no less satisfying.
Feta cheese, tomatoes, capsicums, olives, eggplants, artichokes, goat's cheese, cherry tomatoes, spinach... I could go on and on and on..
Today, I made some burek. At least that's how I think it's spelled although I see BOREK everywhere. Anyways, same thing. Good food. And what I was glad about was that I made the pastry myself... I didn't get any filo pastry or anything of the sort. And it isn't really filo pastry.. anyways, on to the recipe..
Ingredients
75g butter, melted
80ml olive oil
185g plain flour
250g tomatoes
2 tbsp olive oil
1 chopped onion
2 tsp ground cumin
300g eggplant, cut into tiny cubes
2 tsp tomato paste
1 tbsp fresh coriander, chopped
1 lightly beaten egg
Procedure
Put butter, oil, and 80ml water into a large bowl and season with salt. Gradually add the flour, stirring with a wooden spoon to form an oily, lumpy dough that leaves the sides of the bowl. Knead gently to bring the dough together, cover with plastic, wrap and refrigerate for one hour.
Plunge the tomatoes in a bowl of boiling water for one minute, followed by plunging them in a bowl of cold water the next. Remove and peel the skin off.. chop roughly, discarding seeds.
Heat oil in a frying pan, add onion and cook, stirring, over low heat for 2-3 minutes or until soft. Add cumin, cook for 1 minute, then add eggplant and cook, stirring until eggplant softens. Stir in tomato and tomato paste. Cook over medium heat for 15 minutes or until mixture is dry. Stir in coriander and leave mixture to cool.
Preheat oven to 180C and grease two baking trays.
Roll out half of pastry onto floured surface until 2mm thick and cut out rounds with a 3 inch cutter. Place a teaspoon of tomato and eggplant mixture on each round and fold the dough over. Crimp and seal with a fork and wash with beaten egg.
Bake in the top half of the oven for around 15 minutes until pastry is browned through.
Serve hot, with a spicy sauce if desired.
Feta cheese, tomatoes, capsicums, olives, eggplants, artichokes, goat's cheese, cherry tomatoes, spinach... I could go on and on and on..
Today, I made some burek. At least that's how I think it's spelled although I see BOREK everywhere. Anyways, same thing. Good food. And what I was glad about was that I made the pastry myself... I didn't get any filo pastry or anything of the sort. And it isn't really filo pastry.. anyways, on to the recipe..
Ingredients
75g butter, melted
80ml olive oil
185g plain flour
250g tomatoes
2 tbsp olive oil
1 chopped onion
2 tsp ground cumin
300g eggplant, cut into tiny cubes
2 tsp tomato paste
1 tbsp fresh coriander, chopped
1 lightly beaten egg
Procedure
Put butter, oil, and 80ml water into a large bowl and season with salt. Gradually add the flour, stirring with a wooden spoon to form an oily, lumpy dough that leaves the sides of the bowl. Knead gently to bring the dough together, cover with plastic, wrap and refrigerate for one hour.
Plunge the tomatoes in a bowl of boiling water for one minute, followed by plunging them in a bowl of cold water the next. Remove and peel the skin off.. chop roughly, discarding seeds.
Heat oil in a frying pan, add onion and cook, stirring, over low heat for 2-3 minutes or until soft. Add cumin, cook for 1 minute, then add eggplant and cook, stirring until eggplant softens. Stir in tomato and tomato paste. Cook over medium heat for 15 minutes or until mixture is dry. Stir in coriander and leave mixture to cool.
Preheat oven to 180C and grease two baking trays.
Roll out half of pastry onto floured surface until 2mm thick and cut out rounds with a 3 inch cutter. Place a teaspoon of tomato and eggplant mixture on each round and fold the dough over. Crimp and seal with a fork and wash with beaten egg.
Bake in the top half of the oven for around 15 minutes until pastry is browned through.
Serve hot, with a spicy sauce if desired.
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