These cigar-shaped filled pastries are a Turkish specialty, traditionally made with sheets of a thin dough called yufka. I find that phyllo, which is very similar to yufka, makes the perfect wrapper—it crisps up nicely and really lets the lamb filling be the star. For appetizer portions, cut the boreks into bite-sized pieces just before serving.
Forget sauces and sprinkles. Vibrantly fresh extra virgin olive oil enhances these sophisticated sundaes.
The following recipe features a marinade of mojo, the Cuban classic built on a base of olive oil, citrus, and garlic. I like to double the salsa ingredients to have some as a dip for chips or for another dish the next day.
The Essential Fra Diavolo Sauce Recipe, Olive Oil’s Role in a Plant-Based Diet and The Benefits of Olive Oil for Heart Health Did you know that many chefs—including me!—prefer using canned tomatoes rather than fresh ones when making sauce? All the prep work has been done for you, so they’re a huge time saver as […]
