Seafood Mousseline Borek

Preparation info
  • Makes about


    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

Börek - deep-fried filo pastry parcels - are a universal part of eating out in the Middle East and Turkey. In their usual minced meat or cheese versions they can be quite heavy and unsubtle, but these are altogether lighter and - with their luxurious filling of crab, prawn and whiting - have elegance as well as substance. They are baked in the oven rather than deep-fried.

The mousseline is a construction of classic French cuisine, where it forms the basis for quenelles — feather-lig