4 sheets of Filo Pastry
For the filling:
250gr bite sized pieces of Cod or Sole (or any other white fish)
1 large deseeded finely chopped Tomato
1 teaspoon of Lemon Zest
1 tablespoon of Lemon Juice
1 teaspoon of Oregano
2 tablespoons of chopped Dill
½ teaspoon milled Black Pepper
2 tablespoons Extra Virgin Olive Oil
120ml of Sunflower Oil
Pinch of Salt
Pinch of Pepper
How to prepare
Heat the olive oil and cook the tomato, oregano, black pepper, salt and pepper for 4-5 minutes.
Add the fish, lemon zest and lemon juice, cook until most of the liquid has evaporated and the fish is cooked.
Take the sheets of pastry fold in half cut through the centre leaving you with 8 smaller pieces.
Place one spoon of the filling mixture on each sheet.
Fold from the outside to the inside and then roll the sheet up.
Moisten the edges with water and seal them.
Heat the sunflower oil and when hot fry the pastries on a medium heat turning them until they are a light golden colour.
When they are cooked place them on kitchen paper to remove any excess oil.
Serve while they are hot.
The Turkish name for this dish is Balik Boregi
Kemeralti Historic Bazaar
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Shrimp Gratin with Mushrooms - Other Main Courses
Tomato Soup with Vermicelli - Soup
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Courgette with Olive Oil - Vegetable Courses
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