Boraki

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Boraki
Boraki
Home-made Börek
Servings:Serves 4
Calories per serving:867
Ready in:1 hour 10 minutes
Prep. time:35 minutes
Cook time:35 minutes
Difficulty:Difficult
Recipe author:Chef
First published:4th February 2013
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These are open-topped pasta type casings which are stuffed with minced beef. The recipe originates from Armenia.

Ingredients

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Method

  1. Make a firm dough with the flour, egg and water.
  2. Knead and roll out to a thickness of 2-3 mm and cut into 5x6 cm rectangles.
  3. To make the filling, mix the meat, onions, pepper and herbs.
  4. Heat the oil in a pan and fry the meat mixture until the mince is browned and the onions soft.
  5. Divide the mixture and place some on one end of each of the dough rectangles.
  6. Roll up the rectangles so that one end is closed and the filling is about 1 cm from the open end.
  7. Stand them upright in a small saucepan (open end at the top) so that they are close together, and add the beef stock.
  8. Poach until the dough seems nearly cooked.
  9. Carefully drain the boraki into a colander.
  10. Melt the butter in a frying pan, add the boraki and cook until they are golden brown.
  11. Meanwhile, gently heat the grape juice and the garlic until hot and serve as a sauce with the boraki.


Make your own pasta from scratch

A 2 minute step-by-step video showing how to make pasta dough from 2 eggs, 100g of flour and a food mixer.

The normal (non-Youtube) recipe for home-made pasta is here if you prefer.

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