Boraki: Difference between revisions
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These are open-topped [[Pasta|pasta]] type casings which are stuffed with [[Minced beef|minced beef]]. The recipe originates from Armenia. | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/boraki|#boraki]] [[Special:Search/onions|#onions]] [[Special:Search/dough|#dough]] [[Special:Search/garlic|#garlic]] [[Special:Search/herbs|#herbs]] [[Special:Search/flour|#flour]] [[Special:Search/egg|#egg]] [[Special:Search/beefstock|#beefstock]] [[Special:Search/mincedbeef|#mincedbeef]] [[Special:Search/grapejuice|#grapejuice]] [[Special:Search/butter|#butter]] | ||
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Latest revision as of 17:13, 21 March 2024
These are open-topped pasta type casings which are stuffed with minced beef. The recipe originates from Armenia.
| 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 |
|
Best recipe reviewPasta Rolls 4/5 You could stuff these with anything |
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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