Session # 6 Recipes

BOREK (Turkish pastry)
Ingredients
1 package Turkish style triangle phyllo dough
1 cup feta cheese
1 cup finely chopped parsley
½ tablespoon flour
oil

Mash feta cheese and mix with parsley and flour. Put down one teaspoon of feta cheese on the large side of the triangle shaped phyllo dough, fold the two edges inside and roll towards the pointing edge. Deep fry in oil.

KISIR (Fine bulgur salad)
Ingredients
2 cups fine bulgur
2 cups hot water
5 green onions
½ bunch of parsley
1 onion
2 tomatoes
1 cucumber
1 tablespoon tomato paste
1 tablespoon red pepper paste
5 pickled cucumbers
Olive oil
1 lemon
Black pepper, red pepper, salt
Romaine lettuce

Add hot water on the bulgur in a pot, close the lid and let the bulgur absorb the water.
In a separate pot, sauté the onion with olive oil add tomato and red pepper paste. Let the onion cool and add into the bulgur. Add the spices and lemon juice, mix very well. Chop green onion, parsley and add to the mixture. Serve with pickled cucumber and tomatoes.

REVANI (Semolina dessert)
Ingredients
4 eggs
1,5 cups sugar
1 cup yogurt
1 package vanilla
1 package baking powder
1 cup flour
1,5 cup semolina
Syrup
5 cups sugar
5 cups water
few drops of lemon juice

Whisk eggs with sugar and vanilla, add yogurt and continue to whisk. Add flour, semolina and baking powder, mix well and pour onto an oil sprayed tray. Bake at 350F.
Prepare the syrup by boiling water and sugar, add the lemon juice after it reaches the boil and continue to boil for 7-10 minutes. Pour hot syrup on to cooled cake.
Serve with dried coconut flakes.