HERKES ETLİ ZANNETTİ❗️ PRATİK BUZLUK BÖREĞİ✅️ SAHURA BU BÖREK OLAY OLUR ????BUZLUKTAN EKSİK ETMEYİN

#Hazıryufkadanbörektarifi #Börektarifi #iftaranepişirsem

HERKES ETLİ ZANNETTİ❗️ PRATİK BUZLUK BÖREĞİ✅️ SAHURA BU BÖREK OLAY OLUR ????BUZLUKTAN EKSİK ETMEYİ

✅ İşitme engelli ve yabancı izleyicilerim için tüm dillere altyazılı çevirisi yapılmıştır. AYARLARDAN ALT YAZILARI AÇMAYI UNUTMAYIN.❗❗

✅ Püf noktaları ve detayları kaçırmamak için lütfen videoları atlamadan izleyiniz.❗❗

✅ Videolarımı sosyal medya hesaplarınızda paylaşarak bana destek olabilirsiniz. ????

✅ KANALIMA ABONE OLUP, BEĞENİ VE YORUMLARINIZLA BENİ DESTEKLERSENİZ ÇOK SEVİNİRİM.

✅ YENİ TARİFLERİMİ İZLEMEK İÇİN BİLDİRİM ZİLİNİ AÇMAYI,???? TARİFLERİMİ SEVDİKLERİNİZ İLE PAYLAŞMAYI UNUTMAYIN.

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Bugün sizler için buzluğunuzdan hiç eksik etmek istemeyeceğiniz inanılmaz lezzetli şahane bir Mercimekli Börek tarifim var .Sizi mahcup etmeyecek, tarifimin tüm detaylarını videomda en ince ayrıntısına kadar paylaştım. İnşallah sizde denediğinizde çok beğeneceksiniz.

Kullandığım çay bardağı ölçüsü: 125ml
Kullandığım su bardağı ölçüsü: 200 ml
Tavsiye edilen pişirme sıcaklığı: 180 derece (Alt üst ayar)
Tavsiye edilen pişirme süresi: 30 dakika (kontrollü)

MALZEMELER:

1 su bardağı yeşil mercimek (150 gr)
1 adet kuru soğan
1 tatlı kaşığı domates salçası
Çeyrek demet maydanoz
Çeyrek çay bardağı sıvı yağ (30 gr)
Yarım çay bardağı ceviz (40gr)
Sos için:
1 çay bardağı soda (130g)
1 çay bardağı sıvı yağ(130g)
1 yemek kaşığı un (10gr)
1 yemek kaşığı nişasta (10gr)
1 yemek kaşığı sirke (2 gr)
4 adet hazır yufka
Üzerine:
Yumurta sarısı
2-3 damla sıvı yağ
Susam
Çörek otu

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Hello my dear Viewers and Followers. BINNUR’S KITCHEN Welcome to my Channel and Kitchen. Today, I have an incredibly delicious and scrumptious Lentil Pastry recipe that you will never want to miss from your freezer . Anyone who tastes this pastry thinks it has meat in it.

Good luck to everyone who will make and try this pastry that you can’t get enough of . Before I start my recipe, if you write me in the comments who watched from where , I will learn from where my dear followers watch.

Without making you wait any longer, I’m going to the recipe for this delicious pastry. Have a good time everyone. First, we will prepare the inner mortar. For this, I put water in the pan and boiled it well. I add a glass of green lentils that I have washed and drained .

The water glass size I used in my recipe is 200 milliliters. I close the lid of the ceiling. It will stay on high heat until it boils. Our lentils are starting to boil. After it starts to boil, I mix it up. Then I close the lid of the ceiling.

We bring the bottom of our stove to low fire. We keep it this way until the lentils are well cooked. I check it with the help of spatula. We take the lentils that are cooked enough from our stove. We strain it and set it aside.

I add a quarter of a teaspoon of oil to the pan. While I drain my lentils, we will prepare our other ingredients. I add 1 onion, which I have cut into small pieces, into the pan. I fry until the freshness of the onion is gone.

By the way, if you have watched my recipe so far and you have liked it and you still haven’t subscribed to my channel, I would appreciate it if you support me by subscribing. After the onions lose their vitality, I add a teaspoon of tomato paste.

Since there is salt in the tomato paste I use, I will not add salt to the stuffing. But you can add a teaspoon of salt if you want. I add the lentils that I have drained after frying the tomato paste . I roast the lentils with tomato paste.

This stuffing is really beautiful and delicious. When my neighbors ate it, they thought it was meat. They couldn’t get enough of their taste, a tray of pastries was almost over. I add half a tea glass of walnuts to the roasted lentils.

After adding a quarter bunch of parsley, which I cut into small pieces, I mix them for a while. I passed the walnuts through the rondo. You can also chop it into small pieces with a knife if you want. We prepared our stuffing and set it aside to cool.

For the sauce of our pastry, I add 1 tea glass of soda to a large bowl. I add 1 teaspoon of oil. The tea cup size I used in my recipe is 125 milliliters. I add 1 tablespoon of flour, 1 tablespoon of wheat starch. You can also add cornstarch, it doesn’t matter.

After adding 1 tablespoon of grape vinegar, I mix it well with the help of the whisk. I mix the flour and starch until they have a completely smooth consistency. We also set aside the sauce we have prepared. In this recipe, I used 4 ready-made phyllo dough. I’m taking one of the dough.

I spread it nicely on the counter. We will put our sauce on the dough. First I mix it with a ladle. Starch and flour may have settled on the ceiling. That’s why you should mix well before pouring your sauce. Then, with the help of a brush,

I ensure that the sauce gets all over the phyllo. If you want, you can spread it like this with a brush or you can fold the edges of the dough inward and sauce it. It doesn’t matter, whichever process is easy for you, do it that way.

I put the second phyllo on top of the first phyllo that I have sauced. At this stage, take care that the ends of the phyllo sheets coincide with each other. I drizzle some sauce over the second phyllo. With the help of a brush, I sauce it nicely so that it comes all over.

By the way, did you watch the recipe here and if you liked it? I would be very happy if you support me by sharing it with your friends on your social media accounts . I also have other delicious recipes on my channel. Don’t forget to check them out too.

First I divide the dough into 4 equal parts. I divide the parts I have divided into three again. After I make the phyllo into triangles , I put one tablespoon of the cooled stuffing on the edge. I made this pastry with lentils.

You can also make it with cheese, minced meat or potatoes if you want. After correcting the inner mortar a little, I fold the edges inwards. I roll from the thick side to the thin side. We give the phyllo dough the shape of a pencil pie to be thick.

I give all of the phyllo dough this shape and set it aside. I buy storage containers that are cold resistant. I arrange the phyllo in a single row. Then I cover the storage cables airtight. If you want, you can put the wrapped pastries in storage containers like this. Or, if you want,

You can store it in a single row in a freezer bag, as I did. I put all of the pastries I wrapped in the storage container and the freezer bag. I take it to the freezer, whenever you feel like it, you can take it out and cook it with ice.

A week has passed. I take my donuts out of the freezer. Our donuts are still frosted. I put parchment paper inside the baking tray. While the pastries are still iced, I take them out of the storage container. and put it in the tray. I am trying to explain

All the tricks in my recipe to you in detail . However, if you still have any questions, you can write to me in the comments. I try to get back to you as much as I can from there. In the storage container, I arranged the eclairs on the tray.

I also put what’s in the freezer bag inside. Our pastries are still not defrosted. I put 2-3 drops of oil into the egg yolk to brush it on . After whipping, I apply it on the pastries. In the meantime, we opened our oven to 180 degrees upside down.

We will put the pastries we have prepared in the hot oven. I sprinkle some Sesame on the pastries to make them more delicious . I put the middle part from black seed so that it looks more beautiful . We take the pastries to our oven while they are still iced.

We cooked it well for 30 minutes in our 180-degree oven . We wait for the first heat to pass as soon as we take it out of the oven. Then I put the pastries on the serving board. The inner mortar of this pastry is really nice. and it is delicious.

Moreover, the domestic fee is very economical. I would like to show you the inner texture of this beautiful pastry. We got really delicious pastries with a crispy outside and filling. Good luck to everyone who will make and try this recipe. We have come to the end of another recipe.

Thank you for watching my video. To support me, don’t forget to like my recipe if you like it, to subscribe if you are not subscribed, to open the notification bell to watch my new recipes and to share my recipes with your loved ones. WE WISH EVERYTHING TO BE GOOD TO YOU, STAY WITH

A BEAUTIFUL BENEFITS AND ENJOY GOD. DON’T FORGET TO LOOK AT MY OTHER VIDEOS ON MY CHANNEL.

KAYNAK