Olive Stuffed Pastry (Sade Zeytin Boregi)

Chop the olives and set aside.

In a small frying pan, sauté the onions and garlic with the sunflower oil and olive oil until the onions are translucent.

Add the tomato paste, red pepper flakes, cumin, salt and pepper and stir until well combined.

Remove from the heat and add the onion mixture to the olives.

Drizzle the pomegranate molasses over the mixture and add the walnuts.

Stir until well combined. Cover the mixture with plastic wrap and bring it to the FIRIN.

If you don’t have a FIRIN or local baker to prepare the boregi for you, then follow the bread dough recipe below.

Bread Dough

• 4 cups flour
• 2 packets dry yeast
• 2 tBSP olive oil
• 1 TBSP salt
• 1 cup of hot (not boiling) water
• 1 TBSP sugar

Combine the sugar, yeast, and water together in a large bowl and stir until well combined. Allow the yeast to activate by allowing it to set for 10 to 15 minutes.

Then add 2 TBSP olive oil and 1 TBSP salt and whisk together. Slowly add in the flour, stirring with a wooden spoon until well combined.

NOTE: You may not need all of the flour so add it cup by cup to ensure that the dough is not too dry.

Roll the dough out onto a floured surface and knead for 5-10 minutes. Shape into a ball.

Coat a bowl with 1 TBSP of olive oil and place the ball of dough in the bowl. Cover with plastic wrap or a damp kitchen towel and set it in a warm place. Allow the dough to rise for 1 hour. Then punch it down and allow it to rise for another 30 minutes,

Then roll out the dough into a 12 inch long piece. Fill one side with the mixture and then fold over. Crimp the edges together and then bake in a 400F oven for 10-15 minutes or until browned.

Serve & Enjoy!

Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatlar? E?itim Merkezi. For more information or to take a class, visit their website.