John Myers
Contents
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Ingredients
- 2 medium sized Fresh red peppers
- 50 g Walnut kernels
- 1 small Red chilli pepper
- 1 medium sized Clove of garlic
- 1 tbsp Brown sugar
- 30 ml Rapeseed oil
- 9 piece Filo pastry sheets
- 125 g Liquid butter
- 250 g Sheep milk cheese
- 1 tbsp Sesame seeds
- 1 tbsp Black cumin
Instructions
- For the paprika paste: Preheat the oven to 220 degrees. Wash the peppers, pat dry, cut in half, core and quarter. Spread the peppers on a baking sheet lined with baking paper and on the top shelf until the peppers are browned. Let the peppers cool down a little, then peel off the skin and cut the peppers into large pieces.
- Roast the walnuts in a pan without fat. Halve, core and cut the chilli pepper into thin strips. Peel off the garlic clove and cut into large pieces. Put all ingredients with sugar and oil in a bowl and puree finely with a blender.
- For the sheep's cheese böreks: Preheat the oven to 200 degrees. Heat the butter in a saucepan. Place the filo sheets (12 + 12 cm) on a worktop and brush generously with the butter. Cut the sheep's cheese into 9 strips and add a piece of sheep's cheese to each Put a sheet of filo and roll it into a tight roll. Press the sides on firmly and butter the roll again. Sprinkle with sesame seeds and black cumin.
- Place on a baking tray lined with baking paper and bake for about 10 minutes until crispy until golden. Serve the sheep's cheese böreks with the paprika paste.
Nutrition
Serving: 100gCalories: 408kcalCarbohydrates: 13.7gProtein: 10gFat: 35.1g
