Boureki, borek, deep fried meat pies,

12 years ago

Last week-end I bought a deep fryer, and yesterday I used it for the first time to make dinner, although I'm not exactly sure that I made (photo on gallery side). Sunday we went to our neighborhood vegetable/fruit market to buy some vegetable for making egg rolls, and I also bought some wrappers. They weren't egg roll wrappers, however, but puff pastry about 5" square. I also bought some phyllo dough. The market has a lot of Middle Eastern foods, such as lavash, pita, fava beans, etc.

I decided to use the phyllo dough for the rolls since I did not want to spend the time making egg roll dough (and I only had one egg). The sheets were very thick, and so I rolled them out, to make larger rolls, and I filled them with leftover Greek meat balls and a vegetable mixture that included Napa cabbage, bean sprouts, Serrano peppers, ginger, fresh basil, mushrooms, and potato starch (to absorb some of the liquid from the vegetables. The Greek meatballs had been made using Ann_T's recipe that includes spinach and mint. With all of these ingredient, I expected the rolls to have a strong flavor, but the main thing I could taste/identify was the cabbage, and I used only two leaves of that. After I cooked the second batch, I decided that they needed mustard with them. Kevin said with mustard they reminded him of corndogs - I don't know where that came from - but they did taste more like Chinese egg rolls with the mustard. I think what I made could be called Greek Boureki or Lebanese/Turkish borek, and I may check recipes for those for next time.

I'm very happy with the deep fryer I bought, although I forgot the name of it. It has a lid, which keeps everything very neat, and a wire basket for easy removal, although I did not use the basket for lowering the rolls.

Lars

Here is a link that might be useful:

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Comments (3)

seagrass_gw Cape Cod
12 years ago
You're a brave one, buying a deep fryer. I'd gain sooooo much weight if I had one lol!

Those look great. If I had a deep fryer, I could fry the ravioli's I posted about that are to become my dinner. That was one of the riffs I found when I consulted Google.

seagrass
Lars
Original Author
12 years ago
I might have to try frying some ravioli - I have quite a bit in the freezer. Not having a deep fryer did not stop me from deep frying because I used to do it in a wok, but that made quite a mess and I have not yet done that in my new kitchen.

I find that when I deep fry foods, I eat less because I become satisfied or full much more quickly. Last night I had two of these boureki (or whatever they are) and nothing else. I also thought I might eat more vegetables this way since I love tempura. I also like to make empanadas with fresh masa (They might actually be quesadillas), and I put vegetables in those as well. When I get tired of deep frying I can make summer rolls with the Vietnamese rice paper that I have stocked up on.

Lars
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Annie, I made the filling with cooked chicken. I guess they would be egg rolls if I had used egg roll wrappers, but since I used puff pastry, they get a different name! The puff pastry is very rich and I should probably make some more. I had a huge batch of egg rolls last week, and I made them with ground turkey. It's about time to change to oil in my deep fryer, and so I'll probably make tempura fish next. I wonder how fish would be deep fried in a puff pastry. I might have to experiment with that. Lars
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Lars
Original Author
12 years ago
I just noticed that in my first post I said that I used phyllo dough for the wrappers when in fact I used the puff pastry squares and rolled them out to the size I wanted. I don't think rolling phyllo dough would change the size. Anyway, I made some pasta dough yesterday and will use that to make proper egg rolls. I don't know why I thought it was too much trouble to make - I made it in a small bowl with the one egg that I had plus some semolina flour, white flour, salt, and a bit of olive oil. I don't use oil when I make pasta, but I thought it would help for the egg roll wrappers.

My question at this point is - should I have added water to the egg roll wrapper dough? For ravioli I do not, but the recipes I've seen for egg roll wrappers have more water than egg in them. I guess I could cook one the way it is and if the dough needs water and flour I can still add that to what is remaining.

Do you make your own egg roll wrappers?

Lars

Boureki, borek, deep fried meat pies,

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seagrass_gw Cape Cod

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seagrass_gw Cape Cod

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