Harvest Tapas Party(1)

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Mushroom Börek written by Nadine Nelson Mushroom Börek Makes 8 Mushroom Börek 4 sheets Phyllo Pastry Filling: 8 large mushrooms, brushed, sliced 1 small onion, minced 1 garlic clove, minced 4 tablespoons extra virgin olive oil 1 tablespoonp butter 1/2 teaspoon allspice 1/2 teaspoon oregano 1/2 teaspoon thyme Salt 2 tablespoon feta crumbled Glaze: 1 egg yolk 1 teaspoon Nigella seeds Saute the mushrooms and onions with olive oil and butter until the color of mushrooms turn to light brown at low-medium heat. Last minute add the garlic, stir. Turn the heat off. Season with salt, oregano, thyme, and allspice. Let it cool down. Sprinkle the cheese, toss. Place two sheets on top of each other on the counter and position them vertically. Cut them in four strips from top to bottom. Put some filling on the bottom side of each sheet. Leave some space around all ends.
Then roll up each one, do not squeeze! Brush with the egg white the open end and close it up. Place parchment paper on an oven tray and arrange the Börek with the folded side facing down. Brush the tops with egg yolk and sprinkle some Nigella seeds over the tops. Preheat the oven to 400 F (200 C). Bake for 15-18 minutes until the tops take a golden color. Serve as an appetizer or as a supper treat with Turkish Tea or Moroccan Tea.
Page 1 and 2: Harvest Tapas Party greet, meet, an
Page 3 and 4: don't need a silver fork to eat goo
Page 5 and 6: facing up, and place about a tables
Page 7: Place 1/12th of filling on each rou
Page 11 and 12: Roll out each sheet of puff pastry.
Page 13: IS A REVOLUTIONARY ACT COOKING me,

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