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

“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.”

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

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Recipe / styling by Lisa Featherby

Ingredients

Method

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