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Potato Rolls

Jan 3, 2011

Potato Rolls  
I am afterall back in the mood with the coming of new year and gained a couple of pounds thanks to experimentive baking. No, these rolls are not a product of any recent experiments (I will exhibit those here soon), but are rather one of the first recipes of my mother I have ever written down and kept in my messy recipe drawer. 

To stuff pastry with potatoes can only be associated with peasant traditions I'm thinking, because in today's obsessively health-driven cooking, which I do not care for, bringing pastry and potatoes together is considered a sin. This must be why Doga, apparently coming from a blue blooded family unfamiliar with tastes of peasant cooking, turns a cold shoulder to my mom's beloved potato rolls. He was brought up eating this type of borek which I became accustomed to soon whereas he doesn't give a chance to my favourite borek on the grounds that potatoes don't fit in. He being my crash taster, this attitude frustrates me a little.

Frustrated yes, demotivated no. I love these little boreks and a deprecatory attitude won't change the fact that they are my most favourite. When you have yufka at your disposal, there are really countless ways to make boreks. I find this one to be one of the most creative. Although I never had the need to replace potatoes with any other ingredient so far since I love it just the way it is, spinach filling comes to my mind as the first alternative option, in case any of you is so crazy not to like potatoes. Enjoy! 

Potato Rolls 

Potato Rolls

makes about 15 slices


  • 3 yufkas
  • 4 medium potatoes, peeled
  • 3 eggs
  • 1.5 cup milk
  • 3/4 cup sun flower oil
  • 150 gr kashkaval or other similar mild cheese, grated


  1. Boil the potatoes in until tender. Drain and let cool for couple of minutes. Mash them with a potatoes masher and add the cold milk.
  2. Add the 3 eggs, sunflower oil, grated cheese and a teaspoon of salt. Stir to obtain a thick mixture.
  3. Preheat the oven to 180C/350 F. Line an oven tray with a grease proof paper.
  4. Roll out the first yufka on a clean surface. Spread one third of the potato mixture on the yufka. Don't neglect the edges. Roll out the second yufka over the first one and spread the same amount of mixture. Repeat this step for the last yufka.
  5. Carefully roll the yufkas into a roll. Cut the roll into 1 inch thick slices and lay them flat on the oven tray. (If you don't want to eat the whole roll, pop the remaining slices into the freezer.)
  6. Bake in the preheated oven for 35-40 minutes, until slightly browned on the surface. Serve warm.
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