- 6 sheets filo pastry, cut in half to make A5 rectangles
- 100g skin-on hazelnuts
- 1 punnet Melissa Cress
- Sunflower/vegetable oil for frying
Cheese Pearls :
- 250g Turkish white cheese
- 2 punnets Persinette® Cress
Chilli Cress Dip:
- 150g full fat Turkish yoghurt
- 1 punnet Chilli Cress
- Rapeseed Oil
Chill Cress Dip:
- Put the Chilli Cress in a little rapeseed oil and allow to infuse while you prepare the other ingredients. You can also do this overnight.
- Make the yoghurt dip: mix together some of the Chilli Cress and its oil with the yoghurt so it has loosened the yoghurt but not made it runny or too oily. Refrigerate until needed.
- Mash the cheese down with your hands and mix in the Melissa Cress, kneading well to bring together. Shape into tiny balls, the size of a small marble. Refrigerate until needed.
- Blitz the hazelnuts with the Persinette® Cress in a grinder to a coarse texture. Lay out the filo sheets, keeping covered while using. Make a small rectangle the size of an A5 sheet. Lay a line of hazelnut crumb at the bottom end, nearest to you, leaving.
- Heat some oil in a frying pan to 180°C, enough to deep fry the boreks, and fry them in batches till golden brown. Be careful, they will cook very quickly.
- Assemble your plate: place a dollop of yoghurt on the bottom, arrange some pearls around, a few hazelnuts, heap your desired number of boreks on top and finish with more Persinette and Chilli Cress.
Tip: Use other nuts too for the borek such as walnuts or pistachios and mix in a little dried fruit like apricots or currants
Recipe: Hulya Erdal
Source: Staff Canteen
Say yes to the cress