"Filled pastries have a very long history in the Middle East," says Joseph Abboud. "The original, sanbosag or sanbusaj, became samosa in India, sambousek in Lebanon and sambusa in Ethiopia, to name a few. Börek, which are a great snack, are another."
- 4 (200gm) large uncooked king prawns, peeled, deveined and finely chopped
- 100 gm haloumi, coarsely grated
- 100 gm Greek sheep's feta, coarsely grated
- 2 tbsp finely chopped flat-leaf parsley
- 1 tsp dried isot pepper (see note)
- 2 egg yolks
- 6 fillo pastry sheets
- Vegetable oil, for deep-frying
- 1 tsp nigella seeds
- 1Combine prawns with cheeses, parsley and isot pepper, then fold through yolks.
- 2Cut fillo into 9cm x 45cm strips and keep covered with a damp tea towel. Place 2 strips on top of each other, place 2 tbsp of filling at one end, then fold one corner of pastry overfilling to form a triangle. Repeat folding from side to side in a triangle shape until there is one fold left. Brush end with water, make the last fold and press to seal and form a triangular parcel. Trim excess pastry if needed. Repeat with remaining fillo and filling and refrigerate uncovered to dry (1 hour).
- 3Heat oil in a large deep saucepan to 180°C. Deep-fry börek, in batches, turning occasionally, until golden and cooked through (3-4 minutes; be careful, hot oil may spit). Drain on paper towels, sprinkle with nigella seeds and serve.
Isot pepper, also known as Urfa biber, is a dried Turkish chilli available from Middle Eastern food shops.
Drink suggestion: An IPA such as Colonial Australia IPA. Drink suggestion by Ari Vlassopoulos.