While coming home from school by minibus today, I realized something that may be interesting for people out of Turkey. That is how we pay the fare. You know a minibus has 8 or 10 seats inside. If you sit at the back, you politely ask someone sitting in front of you to pass the money to the driver. Noone refuses to do this, so don’t worry! He takes the money and gives it to the driver. The driver does the same to send you the change. He gives the change to the person who passes your fare not even saying a word, and that same person passes the change to you this time. Most probably he doesn’t say anything as if this is what he is doing every day like washing face, brushing teeth, getting dressed. No he is not even expecting a ‘thank you’, either! But it’s always good to be polite, so it’s better to thank him. If you sit on a front seat, someone might touch on your shoulder to ask you to pass the fare. People even don’t look at each other’s faces when doing this. You just focus on the money, take it and pass it to the driver. Don’t forget the change if there is any! Doesn’t it sound funny? This is just for minibuses, we have to buy tickets for buses and we don’t have to communicate with anyone on buses.
How is it paid in your country?
Now I can talk on this yummy pastry. These are very similar to cigarette borek in shape, but their method is different. I made these at the weekend and stored some in the freezer for unexpected guests. They are absolutely so fluffy with the help of some icy water. I strongly recommend you to try this if you love puff pastry. It is so easy as I don’t roll out the dough this time, I used phyllo instead.
These phyllo boreks are so fluffy! Fill them with your favorite filling!
30 minPrep Time
30 minCook Time
1 hrTotal Time
- 3 phyllo sheeets
- ½ cup melted butter (or olive oil)
- 1lt very cold water (you can add some ice in it)
- 250g feta
- ½ bunch parsley, chopped
- 1 yolk
- poppy seed for topping (sesame or nigella sativa will work fine too)
- Prepare the filling first. Mix feta with chopped parsley, set aside.
- Lay one phyllo sheet on the counter and butter it with a brush.
- Place another phyllo sheet just on the buttered one so that they overlap. Butter this second one, too and place the third phyllo on it in the same way. You have 3 layered buttered phyllo now.
- Cut it into 12 equal triangles.
- Put 1 tbsp cheese on the wide side, fold the right and left edges to inside so that the filling doesn’t ooze out and roll it up.
- Wet your forefinger and stick the end.
- Pre-heat the oven at 180C.
- Fill a large bowl with freezing water and put these rolls right into the water.
- Wait them 15 minutes in water.
- Lay baking sheet on an oven tray.
- Gently squeeze the rolls to remove excessive water and place them in tray.
- Beat egg yolk and spread it on each roll.
- Sprinkle poppy seed, sesame or nigella sativa on them.
- Bake the rolls until golden.
You can change the filling with your favorite pastry filling.
If you want to store some of them in freezer, do this before the step with cold water. You don’t need to defreeze them before cooking. Just take them out, wait in water a bit longer and then follow the same steps for this one.