Börek with potato filling

Ingredients for 4 servings:

• 500 g flour
• Milk
• Yeast
• Salt
• 300 g potatoes
• 1 pepper (pointed pepperoni)
• 1 bunch of large-leaf parsley
• Salt
• black pepper
• chili powder
• ½ tbsp tomato paste
• ½ tbsp paprika seasoning paste, hot
• 1 large onion(s)
• 1 tbsp oil (sunflower oil)
• 3 tsp paprika powder, sweet
• oil

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 50 minutes

Bisi

Sift 500g of flour into a bowl, make a well in the center, and add the salt, yeast, and milk. Knead everything into a smooth dough, cover, and let rise in a warm place for about 45-60 minutes. Boil the potatoes in water. Then peel them and mash them with your hands (they shouldn’t be too mushy). Peel, finely chop, and season the onions with salt, chop the bell peppers, and wash and finely chop the parsley. Add 1-2 tablespoons of sunflower oil to a pan and fry the onions until translucent. Add the bell peppers. Add the tomato paste and allspice paste and fry with the onions in the oil for 1 minute. Mix in the parsley, salt, pepper, chili powder, and paprika powder. Now add the potatoes and mix well. Set the pan aside and let the filling cool. Divide the dough into balls. Roll each ball of dough out with a rolling pin into a circle (approx. 20cm in diameter). Place the filling on one half of the circle, cover with the other half, and seal. Press the ends of the filled dough crescents together firmly with a fork. Fry in hot oil until golden brown. Bisi (pronounced “bishi”) is a regional dish from northeastern Anatolia.