Puf Böreği: Difference between revisions
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Revision as of 04:48, 13 May 2024
| Course | Main course |
|---|---|
| Region or state | Turkey |
| Created by | Ottoman cuisine |
| Serving temperature | Hot |
| Main ingredients | Lamb, Turkish cheese or beef |
| 283 kcal (1185 kJ) |
Puf Böreği is a deep-fried turnover with a filling of ground or minced meat and onions or Turkish cheese and parsley, dill.
Varieties in Ottoman Cuisine
In the first Ottoman printed cookbook, Melceü't-Tabbâhîn, there is a recipe as puf böreği.[1][2]
See also
- List of stuffed dishes
- Curry puff
- Empanada
- Gözleme
- Haliva, a similar Circassian pastry
- Khuushuur, a similar kind of meat pastry in Mongolian cuisine
- Lángos
- Lörtsy, a similar kind of pastry in Finnish cuisine
- Pastel (food)
- Pasty
- Peremech
- Plăcintă
- Qutab
- Sha phaley, a similar Tibetan pastry
Notes
References
- ^ "Archived copy" (PDF). Archived from the original (PDF) on 2021-11-03. Retrieved 2022-02-16.
{{cite web}}: CS1 maint: archived copy as title (link) - ^ Kâmil, Mehmet (1859). Melceü't-tabbâhın. Aşir Efendi Destgahı.
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