For Almond Soup:

  • 500 gr. fresh almonds, blanched
  • 10 gr. Turkish coffee
  • 10 gr. pearl onions
  • 10 gr. carrots
  • 2 cl. olive oil
  • vegetable broth
  • salt

For the shrimp boureks:

  • 1 sheet fresh yufka (paper-thin phyllo dough)
  • 7 gr. dried tomatoes
  • 10 gr. pearl onions
  • 2 gr. garlic
  • 55 gr. shrimp
  • 1 gr. mountain oregano
  • 1 rosemary berry
  • 15 gr. butter
  • 2 cl. olive oil
  • salt
  • pepper

Preparation of soup:

Puree the almonds in food processor (2 min.). Slice the onions and carrots thinly and sauté in olive oil. Add the almonds and cook 10 minutes over a low flame. Put vegetable broth in a pan, add Turkish coffee and cook over a low flame for 10 minutes. Add salt, put in a hand blender and puree. Strain through a cloth and set aside.

Preparation of shrimp boureks:

Sauté the pearl onions and garlic in olive oil. After 5 minutes add the shrimp and dried tomatoes. Then add the oregano and rosemary. Add salt and pepper and place on a cutting board. Chop mixture very thin. Then put a spoonful on each slice of phyllo dough and roll into cigar shape. Bake boureks in a preheated 200o C oven until golden brown.

To serve:
Fill the soup bowls and serve with the crispy shrimp boureks.

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