Name: Rumi’s prawn börek
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: 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

Rumi’s prawn börek

“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.”

Four folded pastry triangles on a piece of brown paper, laid on a white round plate, on a black background.

Serves 8

Prep

20M

Cook

10M

Total

30M

Ingredients

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

Method

1.Combine prawns with cheeses, parsley and isot pepper, then fold through yolks.

2.Cut 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).

3.Heat 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.
Notes

The Gourmet Traveller Team

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Styling by Lisa Featherby