Yuliya is delving into Turkish cuisine. Here is her recipe for Börek, which is just a little like spanokopita: Spinach, Vidalia onion, flat leaf parsley, dill, mint, basil, Jerusalem spices. Mix with sheep feta, Russian farmer's cheese, pepper (no need for salt: feta can regulate it). Yufka dough (you can use phyllo dough too). Butter, milk, eggs. (She makes a custard out of the milk and eggs and places it between leaves of the Yufka. Not sure where the butter goes, but as we know, it comes in handy anywhere.) Bake on 375 for 20 min, then on 350 for 22 minutes.
Divine!
Next installment: Yuliya's King Salmon with red wine and olive oil. As in, caught by Yuliya and brought back on the airplane from Alaska by Yuliya.
As it turned out, it didn't need an installment. I just cooked the salmon in olive oil on medium high heat and then halfway through added maybe 1/4 cup red wine. The salmon didn't need anything else.
