Yufka, the thin pastry dough for making baklava, banitsa, börek, kadaiyf, manti and other filo confections, usually starts with a combination from flour, oil and water. Variations call for milk in place of water, the addition of egg or lemon juice or salt, the absence of oil, or the use of bicarbonate of soda (which is usually mixed with the juice). Filo pastries are thought to be a product of the Ottomans because they refined the art and spread it across eastern Europe, northern Africa and western Asia. Filo origins are much older.
300 g strong white wheat flour 150 ml water, warmed 1 egg 15 ml sunflower oil
Sieve the flour onto a clean work surface, make a well, add egg, oil and water, form into a soft dough, knead and leave to rest for an hour.
250 g brined white cheese 4 eggs, beaten 1 egg yolk, for glazing 150 ml yoghurt 50 g butter Bicarbonate of Soda, pinch Flour, for rolling Oil, for brushing
Crumble the cheese into the yoghurt, add the eggs, butter and soda, fold together. Roll the dough into thin sheets 1 mm thin, brush with oil, cover evenly with filling. Roll loosely, and shape into a spiral in a greased baking tray. Preheat oven to 180°C. Glaze pastry with egg yolk. Bake until golden brown, about 20 minutes.
INDIGENOUS INGREDIENTS = Bulgarian White Cheese | Bulgarian Yoghurt
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