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Hi guys I was at the Green Man festival in Wales and found a stall that sold Boureks they were amazing. The basic concept was merguez sausage meat and cheese (think it was goat) wrapped in filo pastry and deep fried. I'm gonna try and make some and have the merguez mix ready and was just going to wrap it with goats cheese in filo and fry but was wondering if anyone had a recipe or any tips.

Thanks

mrmerguez wrote:Hi guys I was at the Green Man festival in Wales and found a stall that sold Boureks they were amazing. The basic concept was merguez sausage meat and cheese (think it was goat) wrapped in filo pastry and deep fried. I'm gonna try and make some and have the merguez mix ready and was just going to wrap it with goats cheese in filo and fry but was wondering if anyone had a recipe or any tips.

Thanks

Is this what you are looking for

http://www.dummies.com/how-to/content/b ... tries.html


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My mum would make them or a version of them most weekends as I was growing up.
She made the filo pastry by hand
Stretched out on a laminex table and then over a linen table cloth.
My favourite was leek and cheese (feta,ricotta and egg)
She also made a beef onion and paprika one that was excellent too.

I've had a Turkish pastry called borek (or boregi) which has a basic recipe of filo dough, feta cheese, and some herbs. Google something like Turkish Boregi recipe and you'll get a lot of tips, recipes, etc.

Hi,
Just google bourek/ burek. The East/Southern Europeans have many variations of these. I prefer the Hungarian,Yugoslav versions myself.
I bet that we have some members that have family recipes and their variations available.
Regards,
Jan.
Brisbane.

It is very simple procedure, here are instructions http://www.sintagespareas.gr/sintages/p ... rista.html
It is in Greek but I think the photos help. The basic ingredient is phyllo, in this recipe feta, gouda and ham are added but you can use anything you like, my wife uses whatever is available. Just wrap, fry and enjoy