John Myers
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Tabouleh with Sigara Börek
The perfect tabouleh with sigara börek recipe with a picture and simple step-by-step instructions.
Tabouleh
- 100 g Instant couscous
- 2 Spring onions
- 2 bunch Leaf parsley
- 0,5 bunch Mint
- 5 tbsp Freshly squeezed lemon juice
- 5 tbsp Olive oil
- Black pepper from the mill
- Salt
Sigara borek
- 12 Pie-Shaped filo dough pieces
- 120 g Sheep feta
- 5 Pickled sun-dried tomatoes, finely diced
- 2 tsp Chilli jelly. see my KB: http://www./rezept/487358/Chili-Gelee.html
- Oil from the pickled tomatoes
- 1 Garlic clove, finely grated
- Salt
- Oil
Tabouleh
- Put the couscous in a bowl and pour enough boiling over it that the couscous is covered approx. 1 cm with water – let it swell and let it cool down a little. Then loosen it up with a fork. Mix a dressing out of the oil, lemon juice, salt and pepper, pour over the couscous and stir well.
- Cut the spring onions into fine rings and finely chop the parsley and mint and fold everything into the couscous. Season again to taste and let it steep a little.
Sigara borek
- Put the sheep feta in a bowl and mash it with a fork, add the finely chopped tomatoes, the chili jelly and the garlic cloves and mix a little oil from the pickled tomatoes and everything with a fork, season with a little salt.
- Now place a piece of filo pastry on a board, put some of the filling on the broad side, fold in the sides and roll up tightly. Brush the tip with water so that the rolling pin is closed. Then fry the Börek in a pan in hot oil and then degrease on kitchen paper.
finish
- Serve the tabbouleh together with the Sigara Börek,
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