Refika’s All-Time Favorite Indian Chinese Börek | Crispy Pastry with Veggies & Minced Meat
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- Опубліковано 10 тра 2024
- Discover how to make delicious böreks with Refika's Special Indian and Chinese BÖREK Recipe. This guide will take you through the steps of crafting the perfect crispy pastry, stuffed with a savory combination of veggies and minced meat. Follow along as we share tips and tricks to getting that ideal flaky texture, making these böreks an instant favorite in your home.
Indian Chinese Börek
200 g minced meat
1 onion, diced
350-400 g cabbage, thinly sliced
1 carrot, grated
3 sprigs of fresh onion, chopped
1 handful of walnuts, 50 gr, chopped
1 teaspoon curry powder, any curry or masala that you like would do great
1/2 teaspoon of red pepper flakes
1/2 teaspoon black pepper
3 tablespoons olive oil
2-3 tablespoons soy sauce
7 phyllo sheets
Saute the minced meat on high heat until brown, add in the onion and continue to saute.
Add walnuts tand stir.
Add carrots, cabbage and spring onions. Fry the mixture for 2 minutes.
Add olive oil, black pepper, curry, chili pepper flakes and soy sauce. Mix and scrape the bottom of the pan.
Turn the heat off and let it cool to room temperature.
Cut each phyllo sheet into 4 long strips.
Put the filling in a triangle shape on the side of the phyllo sheet closest to you. Then fold it into a triangle shape. tuck in the remaining end inside.
Shallow fry, deep fry or air fry böreks. Enjoy with sweet chili sauce and your loved ones!
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I love the way you explain the “science” behind what is happening when you add the ingredients together. This helps me quite a lot when I cook. Thanks!
Hi, I'm from India. Watched all your. recipes. This is Chinese samosa .
Oh my. My mouth was watering just watching you two making these.
I love watching your videos! I was in Istanbul last month and actually walked by your building! I really enjoyed Turkish food, so your channel helps me bring Turkish food to the US. Please do a cookbook in English!
Love that you’ve gone back to the old style videos!!!! The fast ones feel too stressful. Yes the act/process of cooking should bring happiness as you are making something nutritious for your loved ones 💜💜💜
These are how I make my lumpia except I don’t like cabbage so I use shredded green beans and roll them in the egg roll wrappers!!! So good!!!!!
❤️
Spring roll in a bowl :) Love the idea of trying walnut instead of water chestnuts or bamboo.
Refika...great vid....we usually make Samosas (Somsa in iran etc)with veggies. but also with mince meat at times,,,rarely with cottage cheese or cooked noodles
It looks SO GOOD! I am going to make it today. Thanks, Refika. Robin from Canada
I love your channel Refika. Thank you (and Burak, Bahar and your whole team) for sharing turkish food with us. I dont eat meat, but thats not a problem, as you almost always teach us about alternatives without meat. Also, I like your positive energy, and the explenations you give us, why you do something the way you do it.
Just made the filling this afternoon with ground turkey to eat over rice. It's just heavenly. Thank you so much!
I almost didn’t recognize Mr. B. Until he smiled. And then….YES IT IS HIM! Love you guys
The local pizzeria in our village had a weird looking wok (upside down). The Kurdish gentleman explained it was for making "Börek". I asked him to make one for me, and it was glorious! Börek should be the everywhere! So tasty!!!
This is another take of what I had, and I want to know how that came to be. Can you answer my question, Refika?
You all are too cute. Love the way you make cooking fun. Love the blend of fun and seriousness,as you explain and educate people about spices, different methods of cooking,and other options. Minced meat is usually what's taught to young boys and girls by their mother. My mother would sometimes put bitter lemon cut up like celery , eggplant, or Okra. Love the cabbage and wrapping the meal into pastry.
another Saturday! always looking forward to your videos on a Saturday!
Refika, Burak (& Lovely team!) These look absolutely delicious. They almost remind us of pierogi except fried and not boiled. This concept can be found in so many cultures and the options are almost endless! Thanks for stimulating our old grey cells, be well and stay safe!!
My lovely chef❤❤. I came to your store but unfortunately I couldn't see you. I come from Iran. And I very appreciate when I see you have new video. I always use your perfect pulbeber and I really love it. I'm becoming sad if it is finished 😢
Made these yesterday maybe not as perfect as yours but the taste, wow. Kicking myself I forgot the walnuts, I have a huge sack full, gift from a neighbour. Thanks guys for sharing this. Happy birthday Refika :) Forgot to say cooked them in the airfryer sprayed with a light spray of oil, turned half way through, worked a treat.
Lol. I play Turkish music when i cook. Im not turkish but maybe mu background is. I only understand few words
Good morning from 🇨🇦
Goood morning ☀️
I'm a frequent eater of Chinese cuisine. Their spring rolls are either fried rice paper filled with cabbage, carrot and spring onions or steamed spring rolls. Lately, I have bought only steamed vegetable spring rolls. They are delicate and delicious.
Looks delicious and the fillings can be endless
Lovely recipe! Always great to see when different culinary regions fuse together
What a fantastic recipe!
😍❤️ ❤️ I JUST LOVE YOUR CHEMISTRY EXPLANATIONS OF HOW TO ASSEMBLE OR UNITE ALL INGREDIENTS WHILE COOKING FOR A BETTER OR FABULOUS FINISHED TASTE 👌👌👌😋😋😋. I'M ALWAYS IN A 🧪⚗️😃 CHEMISTRY CLASS WHILE
WATCHING YOUR VIDEOS
CAN'T THANK YOU & YOUR CREW FAMILY ENOUGH 🙏🏿🙏🏿 FOR ALL FURNISHED DETAILS GIVEN TO GET BEST COOKING RESULTS. YOU GUYS ARE SIMPLY GREAT.
THANKS FOR SHARING & STAY BLESSED 😇😇 AS ALWAYS 🙏🏿❤️❤️🥰😃🤗
Love “for the birds” comment, so kind!
I Love this Video and I’m from Puerto Rico💯🥃👍🏽
Looks delicious!
Hi
I I haven’t seen you in a while so nice to have you back or maybe I’m the one that I’m back love love love your recipes and your cooking. Thank you.
Delicious!
Looks delicious I'm definitely making that thank you for sharing 😋
Love this!! You can put beef and potato, or scrambled egg and cheese. Plain potatoes stir fried with chilli and onion is good too. Add cheese and it melts and is delicious. We do it in Sri Lanka.
Great recipe
Beautiful! Oh goodness, yum!!! ❤ Love and Blessings!
Happy anniversary, Burak, you are so loved!!! I do so love these recipes, and cabbage is such an under rated and delicious thing!
I’ve just made these and they are gorgeous!
I love this samosas recipe. Thanks for the shallow frying tip.
I bought your cook book and love everything in it!
Thanks Refika, you are the best!!!!🤩
I 🥰 you🙌🏽🙏🏼🌷🇹🇷
🤗
I think I need one of your knives. You make it look so effortless.
Congratulations on 10 years working together to bring us food and love.
Oh that looks so good! I already have all of the infredients on my shopping list 😊
The dynamic duo is back again with another delicious looking treat 😍😍😍
Great idea for a recipe. You mentioned using rice paper…how would you have folded it? I imagine you would have wet it first. Now I have a cooking project for this weekend!!
This looks amazing! I will make it with rice paper because I cannot eat wheat gluten. I think you make it with mushroom instead of mince for vegans!
Super awesome❤
If you want this more like a Chinese dish, you can use five-spice powder instead of curry powder. Five-spice is a mixture of star anise, cloves, cassia cinnamon, sichuan pepper, and fennel seeds.
Yummo!
Wonderful! You’re making beautiful food and also cooking connection and peace and happiness in the kitchen! And let’s hope in the world, also.
Yum! And you're both looking younger!😀
Salam Refika i watch your videos and learn so many turkish recipes I am from pakistan and many turkish recipes are similar of Pakistanies recipes this current recipe is daily make in Ramadan for iftar
Yummmm!!!
This will be made a lot !!!!
Could easily be made with tofu. It would absorb all the flavors and be yummy. ❤ Love you guys.
Have you tried pressing the mince into the pan like a smash burger so you get the tasty crust before breaking it up and adding the onions? Normally i will par fry the onions first in abit of oil to make it onion flavoured, remove the onions add the beef pressing it into the onion oil and pan wait till i get a good crust then break it up and return the onions to finish cooking with the minced meat.
It is a method my Oma taught me as part of making meat sauces for pasta, rice, noodles. For music i like André Rieu, no idea what the kids music is called beyound loud and annoying, then again i was no different at there age.
Our default curry powder in medium mild madras curry powder as you can always add more chilli to your plate if you wish, with a pinch or two of MSG. In the UK we call what you made samosas and be filled with just about anything, we have found it good for using up leftovers and clearing the fridge of short dated food. Great to take to school, work or even hiking as you lunch, my kids like to batter and deep fry the samosa's, sometime thick batter sometimes thin. For dipping premade sweet chilli sauce is good, but any asian / indian dips are good as long as they do not conflict with the flavours of the filling.
thanks for the recipe, i have the urge to use bulgur as part of the filling, as it can take on flavours so well.
Take care, God bless one and all.
I appreciate the tip on getting the browning going before breaking up the meat. I’m going to try that.
if you dont wanna tuck after the fold, make a starch slury and stick with that. it works as glue. my granny used to do that
looks good! what was the chili sause?
You and Borek cook together are absolutely amazing cooking together and your recipes are great..I definitely will try this only in air fryer..thank you for all you do…GOD BLESS AND BE SAFE..🐞🦬🐢🥰
Loved the recipe...thank you Refika and Burak.... Btw Burak what did you eat at 9:37 mark? Was that red chilli, I could see your face expressions 😮
Con el respeto que se merece el Sr.Burak ,se vé muy bien sin los bigotes 🙏😃❤
I love it when ppl in the west think adding "curry powder" to the recipe makes it "indian" 😂
Merhaba Gunayidin Refika. I am your fan from India and currently in Istanbul. Please suggest good eating places for street food. I am staying near Taxim square. Thank you.
Burak you look much younger without the beard 😊❤❤ keep up the good work 😂
Would you be able to share authentic/traditional way of making a phyllo dough for baklava @refika
It's regular ramazan prep dear😊. It will taste good in rolls aswell.
❤
yum! you had me at air fryer
love from India 🇮🇳
In 🇺🇸 they use expression fold it like a flag I have been making this with spinach feta for years love the new filling idea ❤
Yummy 😋💝🇹🇷💐👍
What do you think about oven baked?
As a vegetarian, I'd love to do this dish but do I need to substitute the meat? is adding anything essential to the dish? I love your work - kolay gelsin!
Indo Chinese food is one of the most popular cuisines in India.
Thank you. I need to use rice paper because I have celiac. Rice paper is hard to use. Are there any other ideas with zero flour? TY❤
❤ from India🇮🇳
Burak is ❤❤❤❤❤❤❤
😊
It's called samosa in Pakistan 😊,, it's our one of the most favourite evening supper ❤❤
This looks delicious but I think I’d prefer a meatless version. I’m thinking lentils instead of the beef?
I make this for my son using portabello mushrooms instead of meat. It's really good. I chop some of them in a dice and some bigger for texture.
I think it would be good with lentils and mushrooms too.
@@DiscoCatsMeow Great idea! Thank you for that suggestion! ☺️
Ha? I’m from Europe and I _love_ borek! How can it be Indian? Chinese? Isn’t it just Turkish top cuisine??
Think it as a fusion, normally in turkish cuisine we don’t have that kind of filling. I think they intented to mix borek making process with some indo-chinese spices and sauces
Hello, there are many types of pastries in Turkish culture. However, this recipe is made like the pastries in Indian and Chinese cuisine. Refika likes to combine different styles
Are those freezable? Do you freeze before or after frying?
If you can cook together you can stay together
What kind of meat in this recipe?
Aslam o alaikum..this is Pakistani samosa also😌
We love you both and all your teammates ❤❤❤ the best of the best ❤❤❤️🧿🧿🧿❤️👏👬🧑🤝🧑🧑🤝🧑👭👭👭👬🧑🤝🧑🧿❤️❤️👏❤️🎂🎂🎂🎉🎁💖💖 happy 10 year birthday and many more to come 🎉🎈🎈🎈🎉🎉 congratulations 👏🎉🎉💯🧿🧿🧿🧿
😍
Who is Mr BR?
We call it samosa in Pakistan
Indian version is samosa😂
Not fried but pan grilled
Is Burak single? Asking for a friend. 🤭
😀🧅🥕📻🎶🤘🎈
Why indian why not Pakistani, we have beautiful cuisine
This is not Indian Samoa
You should of kept your beard.
sigh no walnuts, some people do not realize people can be allergic to walnuts and never tell them.
Refika Hanim, are you pregnant? Then please accept my best wishes! You are a ray of sunshine in a grey world.❤
Love your shows always!!♥😋🥘🍲
My favourite duo. 🫶 Ten years working together- that is amazing! Your positive energy always inspires me in the very best way. I so look forward to all of your videos. This looks so delicious- I will make it tonight with rice paper. ( no filo on hand right now🤷🏼♀️) My Refika knife can’t wait to get chopping😁
❤
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