Boraki: Difference between revisions
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|title=Boraki a beef recipe | |title=Boraki a beef recipe | ||
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|keywords=Boraki recipe Beef recipes from The cook's Wiki | |keywords=Boraki recipe Beef recipes from The cook's Wiki | ||
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|TotalCalories = 3470 | |||
|PortionCalories = 867 | |||
|DatePublished=4th February 2013 | |DatePublished=4th February 2013 | ||
|Author=Chef | |Author=Chef | ||
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| 200 g plain or [[Pasta|pasta]] [[Flour|flour]] | | 200 g plain or [[Pasta|pasta]] [[Flour|flour]] | ||
| 1 [[Egg|egg]], beaten | | 1 [[Egg|egg]], beaten | ||
| | | 2 tablespoons water | ||
| 300 g [[Minced beef|minced beef]] | | 300 g [[Minced beef|minced beef]] | ||
| 3 [[Onions|onions]], finely chopped | | 3 [[Onions|onions]], finely chopped | ||
| Line 34: | Line 36: | ||
| 3 tablespoons fresh [[Herbs|herbs]], eg [[Parsley|parsley]], [[Mint|mint]], [[Tarragon|tarragon]], [[Basil|basil]] - halve the quantity if using dried herbs. | | 3 tablespoons fresh [[Herbs|herbs]], eg [[Parsley|parsley]], [[Mint|mint]], [[Tarragon|tarragon]], [[Basil|basil]] - halve the quantity if using dried herbs. | ||
| A little [[Oil|oil]] | | A little [[Oil|oil]] | ||
| | | 375 ml [[Beef Stock|beef stock]] | ||
| | | 150 g [[Butter|butter]] | ||
| | | 500 ml [[Grape juice|grape juice]] | ||
| 1 bulb [[Garlic|garlic]], chopped (or to taste) | | 1 bulb [[Garlic|garlic]], chopped (or to taste) | ||
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Revision as of 17:17, 13 July 2016
| 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: | 
|
| Recipe author: | Chef |
| First published: | 4th February 2013 |
These are open-topped pasta type casings which are stuffed with minced beef. The recipe originates from Armenia.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 200 g plain or pasta flour
- 1 egg, beaten
- 2 tablespoons water
- 300 g minced beef
- 3 onions, finely chopped
- 1 teaspoon ground black pepper
- 3 tablespoons fresh herbs, eg parsley, mint, tarragon, basil - halve the quantity if using dried herbs.
- A little oil
- 375 ml beef stock
- 150 g butter
- 500 ml grape juice
- 1 bulb garlic, chopped (or to taste)
Method
- Make a firm dough with the flour, egg and water.
- Knead and roll out to a thickness of 2-3 mm and cut into 5x6 cm rectangles.
- To make the filling, mix the meat, onions, pepper and herbs.
- Heat the oil in a pan and fry the meat mixture until the mince is browned and the onions soft.
- Divide the mixture and place some on one end of each of the dough rectangles.
- Roll up the rectangles so that one end is closed and the filling is about 1 cm from the open end.
- Stand them upright in a small saucepan (open end at the top) so that they are close together, and add the beef stock.
- Poach until the dough seems nearly cooked.
- Carefully drain the boraki into a colander.
- Melt the butter in a frying pan, add the boraki and cook until they are golden brown.
- Meanwhile, gently heat the grape juice and the garlic until hot and serve as a sauce with the boraki.
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