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    Turkish Borek

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    Turkish Borek

    These fried filo tubes have simple but clear flavours and are served piping hot and crisp. The crew of the boat are able to knock up batches of them as quickly as the passengers throw them down their throats

    • Preparation time: 15 minutes
    • Cooking time: 6 minutes
    • Total time: 21 minutes 25 minutes

    Makes: 12


    • 200g feta, drained
    • 4 tbsp chopped flat leaf parsley
    • 1 garlic clove, crushed
    • 1 lemon, finely grated zest
    • 1 egg white, beaten
    • 12 filo pastry sheets, trimmed to 15cm x 20cm
    • 200ml olive oil, for frying (ie not extra virgin)


    1. Preheat the oven to 150°C, gas mark 2. Mash the cheese with a fork and add the parsley, garlic and lemon. Stir in the egg white. Season to taste. Take a single sheet of filo, covering the rest with a sheet of clingfilm. Place a generous tablespoon of the filling 1cm in along the shorter width of one end of the pastry sheet. Fold the pastry over by 1.5cm down the length of each long side and roll up the pastry, starting at the end with the filling so that it looks like a cigar. Brush some water on the final, short edge of the pastry to seal the 'cigar'. Set aside while you make the rest.
    2. Fill a saucepan with the olive oil to a depth of 3cm and heat to 170°C, or until a 2cm cube of bread browns in 30 seconds. Add 4–5 tubes and fry for 1½–2 minutes until golden. Place them on a baking tray lined with kitchen paper and keep warm in the oven while you fry the rest. Serve as they are or with tzatziki.

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