Woorde: Jacques van Zyl Fotografie: Michel Dei-Cont
‘n Goeie soort wakkerword is as mens besef dat wat jy altyd gedink het ‘n ouderdomsverwante agteruitgang van jou smaaksintuig is, niks anders is as dat kos al minder na iets proe nie. Een hap van die doodeenvoudige spinasiepastei is genoeg – die kors is krakerig vars en die bietjie feta net so lekker. Maar dit is die spinasie self wat my laat regopsit. Dit is asof ek skielik met ‘n mondvol plaas sit – mens kan in die blare proe hoe die vars omgedolwe plaasgrond buite ruik; presies soos mens sou dink spinasie móét proe – skoon en sonder ‘n enkele sandkorrel, voor dit klink of ek dalk regte grond geproe het.
BOEREK (Turkse spinasiepastei)
(Vertaal uit LEBENDIGE ERNAEHRUNG deur Annegret Bohmert.)
BESTANDDELE:
- 1 eetlepel kookolie
- 2 eetlepels meel
- 1 teelepel oreganum
- 1 knoffelhuisie, fyngedruk
- 1 teelepel sout
- ’n knippe rooipeper, piment en foelie (mace)
- 500g spinasie, geblansjeer en grof gekap
- 100g feta-kaas, in blokkies gesny
- 1 pakkie blaardeeg
- 1 eier, geskei
- ½ teelepel sout (vir eiergeel)
- ’n knippe rooipeper, piment en foelie (vir eiergeel)
METODE:
- Braai die meel, speserye en sout in die olie.
- Vou die spinasie in en meng goed.
- Laat vir ’n rukkie afkoel voor die feta versigtig ingeroer word.
- Berei die pastei voor deur die vulsel op een helfte van die blaardeeg te skep, dit met die ander helfte van die deeg te bedek en die kante met eierwit te seël.
- Meng die eiergeel met die sout en speserye en verf bo-op die kors met ’n kwassie.
- Bak vir 30 minute teen 220 °C.
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