Water Patty

Water Patty


8 water glass flour,

5 eggs,

1 tea spoons salt,

some warm water,

half a pound of cheese,

half a bunch parsley,


How To Make:

Flour,eggs,salt and with warm water kneaded a bit stiff dough.Thoroughly kneaded dough for half an hour rest. After 9 is equal glands done. These glands a bit thick pop-up 7 sheet of dough where clean laid separately. The remaining 2 sheet of dough one well-oiled big round a tray laid. Other sheet of dough for the latest up 4 folding put aside. In the meantime big a pot water filled boil and put a little salt. In a pot filled with cold water. Mild dry sheet of dough one by one ago hot water after removed taken cold water is taken. Drain excess water and the tray is laid. on each sheet of dough sprinkled with a little oil. Fourth sheet of dough cheese and a mixture of finely chopped parsley,is placed on an equal basis. Finishing the prcess in this way uppermost allocated sheet of dough boiled laid. on the stove cooked on each side of the equal. After turn with the aid of a tray pastty put a little more oil in the tray and cooked in the same manner.

Good Appetite..

Muska Boregi (Triangle Borek)

1 yufka (Turkish pastry)

¼ lb (100 gr) ricotta/feta cheese

1 egg

1tsp butter, at room temperature

1 cup canola oil for frying

Whisk the egg in a small bowl and add butter and cheese. Mix well. Cut the yufka in half and place them on top of each other. Then, starting from the wide part cut 1 ½ inch strips in width. Place one tsp of the cheese filling on the wide side of each strip. Then, fold from side to side to form a triangle. Keep folding until the end of the strip. Then, wet the edge with water and stick to the triangle. Fold all the pieces the same way. Heat the oil in a frying pan and fry both sides of the triangle boreks.



Gözleme is a savory traditional Turkish hand made and hand rolled pastry. Fresh pastry is rolled out, filled and sealed, then cooked over a griddle (sac). The name derives from the Turkish word “göz” meaning “eye”. It has several fillings such as; feta cheese, spinach- feta cheese, feta cheese-parsley, potatoes, minced meat and mushrooms.

3 yufka (Turkish phyllo pastry)

2 cups feta/ricotta/crumbling cheese

1/3 cup fresh dill/parsley, finely chopped (optional)

6 tbsp canola oil for frying

2 tsp soft butter (optional)

Salt and black pepper to taste

Mix the feta/ricotta/crumbling cheese and dill/parsley in a bowl. Add salt if the cheese is not salty also, sprinkle black pepper if desired. This filling will make 6 piece of Gozleme, so divide it into 6.

Place the Turkish phyllo pastry on the counter or table and cut it from the middle to make two equal pieces. Then, sprinkle the filling all over. Fold the wide edges and close meeting each other. Fold the short edges and close the same way meeting the ends. You will form about a 6 inch length rectangle. Fold it in two. If desired you may spread butter between the layers. Use the same process for the remaining pastries.

Use 1 tbsp of canola oil for every piece of Gozleme and fry the both sizes. Serve warm.

Gozlemes are good to go at breakfast, brunch or lunch.