Semolina custard & filo börek from Oklava: Recipes from a Turkish-Cypriot Kitchen (page 204) by Selin Kiazim
- caster sugar
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semolina
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EYB Comments
This recipe forms part of the Oklava Brunch and part of the “Perfect Party Food” menu as described on pages 30 and 160 in the book.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Tomato, raw onion, purslane, crisp bread & mint salad; Salad of runner beans, cucumber, fennel & kale with a tomato dressing; Fried vegetables with garlic yogurt & pomegranate; Cypriot pastirma, broken eggs, spicy tomato & bread sauce with tomato-pomegranate salsa & yogurt; Menemen; Baharat-spiced bread; Black olive, hellim, onion & mint loaf; Cheese, spring onion, baharat & garlic böreks; Spiced beef & cheese sauce pogaças; Baharat & chilli-spiced fish böreks; Spinach & feta börek; Fried beef köfte; Cuttlefish with baharat, peas & samphire; Vegetable dolmas; Pomegranate & sumac martini; Medjool date butter; Tomato relish; Traditional Turkish çay
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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