Lezzetli (It’s delicious!) Traditional Turkish dinner at home

Onur and Servet were gracious enough to host us in their home for a traditional Turkish dinner.

And, she let me help make dessert.  She made the first one, then Servet let me make the next one. Here's the proof

Dian cooking Turkish dessert, Borek

Servet volunteers her time for a “Sohbet” or conversation club. It is a community woman’s group that mentors the freshman class of young Turkish girls attending University in Izmir Turkey. The women organize events, and befriend the girls as they transition from their homes to the University atmosphere. The girls live in homes/dormitories with 5 girls to a home, and one "mother" such as Servet to befriend, guide, and mentor them.

Servet’s  Böorek Turkish Dessert

Ingredients

½ cup chopped, fresh flat-leaf parsley

1 cup chopped white onion

¼ cup cooking oil

1 cup feta cheese

1 tsp black pepper

1 tsp cumin

1 tsp red pepper

1 pkg phyllo dough (in refrigerator case next to pie crusts)

1 egg

¼ cup water

Directions

Sauté onion in hot skillet with 1 Tbsp. oil.

Meanwhile, crumble 16 oz of feta cheese in bowl. Add parsley and spices. Mix well. Set aside.

Check your onions, and give them a stir.

Add egg and water to a small bowl, and slightly beat.

Lay out 1 sheet of phyllo dough on a large cutting board Cut into pie-plate size pieces. Set aside extra.

Remove onions from skillet, and mix into cheese bowl.

Spoon onion and cheese mixture into middle of phyllo dough.

Fold over edges (see in YouTube video demonstration).
Spoon layer of egg wash mixture onto dough to make paste.

Fold next edges, and add more egg paste to this side. Press to seal.

 

Fold over remaining edges of dough onto the egg paste. Press to seal.

Add remaining oil to skillet.

While oil is heating, make 3 more desserts and set aside.

When oil is hot cook for 3 minutes per side, or until dark golden brown.

Serve with Turkish tea. Enjoy good company with new friends.